2 tablespoons olive oil
1 chile de arbol pepper (tree chili), chopped
1 tablespoon fresh rosemary, chopped
A pinch of salt and pepper
1 LALA® panela cheese
1/2 cup mushrooms, quartered
2 tomatoes, sliced
1/2 cup baby spinach, washed and disinfected
1 bowl mixed lettuce, washed and disinfected
6 corn tortillas, in Julienne strips, baked
1 avocado cut into cubes
2 jalapeños peppers, in Julienne strips, seeded

Mix olive oil, tree chili, rosemary, salt and pepper. Cut the LALA® panela cheese into slices and marinate the previous mixture with the mushrooms and tomato. Reserve.
Heat the griddle or pan and grill the LALA® panela cheese with the rest of the ingredients in the bowl. Then, mix with the spinach, lettuce, tortillas, avocados, and jalapeño peppers. Add a little bit of lime juice (optional).

Yields: 4 servings
Preparation time: 15 minutes