1 medium-size LALA® panela cheese
1 plantain, sliced at an angle
1 tablespoon parsley, washed, disinfected and chopped
A pinch of salt and pepper
1 tablespoon olive oil
Plantain crisps*, for garnishing
Fresh parsley, washed and disinfected

For the sauce:
1 tablespoon olive oil
2 garlic cloves, chopped
1/2 purple onion, chopped
1 tomato in small cubes
3 ancho peppers, rehydrated, seeded and chopped
1 teaspoon thyme
1 tablespoon white sesame seeds, toasted

Preheat oven to 180°C (350°F).
With the help of a spoon, remove a little bit of the cheese from the center of the LALA® panela cheese, making room for the stuffing. Chop some of the cheese removed, mix with the plantains, parsley, salt and pepper and use this mixture to stuff the cheese. Place the cheese on a baking sheet greased with olive oil. Bake for 10 minutes.
For the sauce, heat oil in a pan, sauté garlic and onion and then add the tomato and pepper. Add thyme, sesame seeds, salt and pepper to enhance the flavor. Pour the contents of the pan into the blender. Mix well and reserve.
Pour the sauce on a plate and place the stuffed cheese on top. Decorate with plantain crisps and fresh parsley leaves.

Suggested side: refried beans.

Yields: 4 servings
Preparation time: 20 minutes