This is a sponsored post by Cacique Inc. and Society Culinaria. And as always, all opinions are my own.
When you cut Cacique’s Panela cheese and fry it over high heat in a bit of oil, you can sear it — just as you would steak. No joke! Rather than melt into a sauce, the surface of this delicious cheese, caramelizes and becomes crisp. It’s absolutely amazing!
When I tasted a fried piece of the Panela at the blogger immersion event Cacique headquarters, I was absolutely blown away. If my eyes were closed, and I didn’t know what I was eating, I might have thought it was a crisp piece of buttered toast. That is exactly what it tasted like. Really!
So when writing my third recipe for Cacique, I knew I had to include this fried Panela deliciousness, so I made croutons — garlicky croutons! And they’re unbelievably tasty amongst the other ingredients in this salad.
The recipe for this scrumptious Mango-Avocado Salad with Panela Croutons and Chipotle Crema Mexicanat is currently being featured here on the Cacique USA blog.