| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 (12-ounce) wedges queso panela, or fresh mozzarella cheese
- 1 cup Mexican crema, or creme fraiche
- 1/2 cup sour cream
- 1 teaspoon lime juice
- 2 canned chipotle chiles in adobo sauce
- 2 tablespoons adobo sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon salt
- Freshly ground black pepper
- Corn tortilla chips
Instructions
- Place each cheese wedge on a serving platter. Process the Mexican crema, sour cream, lime juice, chipotle chiles, adobo, and cilantro in a blender until smooth. Season with salt and pepper, to taste. Divide the mixture and pour over the cheese wedges.
- Serve with corn tortilla chips.
Reviews
I’m surprised that the recipe doesn’t specify heating this up? Anyway, I thought this was great! I took queso panela (very important to get the right cheese – do not sub mozzarella if heating) and threw it under the broiler for a few minutes to warm through and soften (queso panela holds it shape when heated).
After heating, I poured the sauce on and serve with chips and people loved it!
Made it for my Holiday Party, it was a hit!
Made this exactly as the recipe and was very disappointed. The texture and taste of the panela had no wow factor. We did love the sauce and used it on the fish tacos we had. Will definitely keep the sauce recipe, but the two together are not a keeper.
awsome recipe! simple to make and would be a great “take to the party” recipe!