PLATANOS CAPEADOS RELLENOS DE QUESO
Battered Stuffed Bananas with Cheese

Ingredients:

4 large bananas
250 gr of Queso Fresco La Cubeta Los Altos thinly sliced
4 eggs (separate the white from the yolk)
1/4 cup of Crema Mexicana Los Altos
1/2 cup of oil
3 Tomatoes
1/4 onion
1 cinnamon strip
Salt and pepper

How to cook:

Peel the bananas and slice them in half. Slice them once more in 3 even parts. Place
the Panela cheese slices between the bananas, slightly press them together with both hands. Stick a toothpick to hold them together. Beat the 4 whites and then incorporate
the yolks. Submerge the stuffed bananas in the whipped egg, holding the bananas by
the toothpicks; fry them in oil and then drain them in napkins to eliminate the oil excess. Remove the toothpicks. Blend the tomatoes, the onion and the garlic, then fry it with two tablespoons of oil. Add salt and pepper and the cinnamon strip. Serve the bananas along with the tomato mix and add some sour cream.

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ENCHILADAS VERDES

Ingredients:

GREEN TOMATILLO SAUCE:

1 pound tomatillos
2 garlic cloves
2 tablespoons vegetable oil
1/2 onion, finely chopped
Salt and pepper

ENCHILADAS:

Vegetable oil for frying
12 corn tortillas, homemade or store bought
1 cup of shredded cooked chicken
1 cup of shredded Queso Fresco La Cubeta Los Altos
3/4 cup of Crema Mexicana Los Altos
Chopped cilantro

How to cook:

To make the sauce, soak the tomatillos in a bowl of cold water to loosen the husks.
Drain, and peel off the husks. Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos are soft, about 10 minutes. Drain. Transfer the tomatillos and garlic to a blender and blend to a purée. Heat the 2 tablespoons of oil in a medium-size saucepan over medium heat. Add the puréed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about 5 minutes. Meanwhile, pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain. Fill the center of the tortillas
with the chicken or cheese and fold over the sides. Place seam side down on individual plates and top with the warm sauce. Garnish with the sour cream and cilantro.

Note: You can also use the sauce as a dipping sauce for tortilla chips or as a salsa
in other dishes: Add 1 serrano chile, finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste.

Serves 6.