Print Version

Baja Baked Onions

6 Medium Sized Onions	2 Tablespoons of Oil
2 Cups of Chicken Broth	Pinch of Ground Pepper
1/2 Cup of La Chona Panela Cheese, Grated	Salt and Pepper to taste

Cut off the ends of each onion, but do not peel them. Place in a baking pan. Lightly grease them and pour the chicken broth over them. Bake them at a high temperature for one hour or until the onion is soft. To serve, peel back the dark exterior skin, place some grated Panela cheese over each onion and garnish with ground pepper.

Zesty Chilacas and Cheese

15 Chilaca Peppers	6 Pieces of La Chona Panela Cheese
1 Medium Sized Tomato	1 Medium Sized Onion, Sliced into Rings
1 Cup Milk	1/2 Cup Water
1 Cup of La Chona Crema Mexicana

Cut open the Chilaca Peppers, removing all of the insides and rinsing well. Grill the peppers on a skillet and place them in a plastic bag to add moisture. Peel peppers and thinly slice. Place the tomato in hot water until the skin is soft enough to peel, after peeling, slice thinly. Fry the onion rings until they become translucent, add the tomato, and the pepper slices. Place a cover over the pan and cook over low heat for 10 minutes. Add the milk, the Crema Mexicana, the salt and ½ a cup of water to the pan and boil for an additional 10 minutes. Just before serving, add the pieces of Panela Cheese and enjoy with flour tortillas.