2-3 tablespoons of olive oil
1 small onion, finely chopped
1 red pepper, diced
2 carrots, finely chopped
2 cloves of garlic, very finely chopped
2-3 plum tomatoes, diced
¼ teaspoon sweet paprika
¼ teaspoon ground cumin
¼ teaspoon dried oregano
½ teaspoon crushed red pepper
Dash ground pepper
1 tablespoon tomato paste
2 cups chicken stock
½ cup white wine (optional)
1 bay leaf
16 ounce round package queso fresco (farmer’s cheese)
Chop all veggies in advance.
In a deep skillet, heat olive oil. Then add onions and carrots and sauté until carrots are tender and onions are translucent. About 6 or 7 minutes.
Then add tomatoes, red bell pepper and sauté for another 5 minutes.
Add tomato paste and spices. Mix until well combined.
Add chicken stock, wine and bay leaf.
Cover and simmer for 20-30 minutes.
While the sauce is cooking, prepare the cheese by slicing across in 3 to 4 even pieces.
Heat a large pan or skillet and add sliced cheese. Cook until toasty brown on both sides.
Ladle serving platter with sauce and placed slice cheese over it.
Top with another layer of sauce and serve.
Most cheeses contain high percentages of acidic fats making them a fairly fatty food to consume. However, it is much lower in fat, making it a healthier alternative, if made with goat milk.