| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Niger | Toohot07 | 6 | servings |
INGREDIENTS
| 12 | oz | Panela cheese; to 18 ounces |
| 1/2 | c | Flour |
| 1/4 | c | Olive oil |
| 1 | c | Gold tequila |
| Lime juice; to taste |
INSTRUCTIONS
Slice the cheese 1/2-inch thick and place in a bowl of ice water for about 5 minutes. Pat the cheese dry and dust with the flour, shaking off any excess. Heat a large cast-iron skillet, over a high heat. Add the oil and fry the cheese, turning once, until golden-brown. USE CAUTION: Standing far enough back so you do not get near the flames, ignite the tequila. Let the flames die out. Remove the cheese and tequila to a platter and finish with a sprinkling of lime juice. Serve with pickled chipotle peppers and warm corn tortillas. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6272 broadcast 04-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-30-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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