Fresh Cheese with Papaya-Chipotle Salsa

Servings: 6  
From Season 8,  Mexico—One Plate at a Time

INGREDIENTS

  • 12 ounces whole milk panela cheese, sliced 1/2-inch thick (LaLa brand comes closest to what I used in Mexico)
  • 1/4 of a ripe Mexican papaya, peeled, seeded, and cut into 1/4-inch pieces (you’ll have about 2 cups)
  • 1/2 small red onion, chopped into 1/4-inch pieces
  • 1 avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces
  • 2 tablespoons fresh lime juice (you’ll need about 4 key limes or 1 Persian lime)
  • 1/4 cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)
  • 1 to 2 canned chipotle chile en adobo, seeded and finely chopped
  • Salt
  • 6 tostadas (crisp-fried corn tortillas)

INSTRUCTIONS

Place the slices of cheese on a serving platter, shingling them one on top of another.

In a bowl, gently mix together the papaya, onion, avocado, lime juice, cilantro and chipotle. Taste and season with salt, usually 1/2 teaspoon. Spoon the salsa down the center of the cheese. Serve with the tostadas.