Ingredients
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon crushed dried pequin peppers (or chili flakes)
1 small red bell pepper, sliced in strips
1 small yellow bell pepper, sliced in strips
2 cactus pads, thorns removed and sliced in strips
½ small red onion, sliced in strips
1 (10-ounce) Real California panela cheese, sliced in ¼-inch pieces
Instructions
Whisk together olive oil, lime juice, paprika, salt, pepper, cumin and pequin peppers in a medium bowl. Add bell peppers, cactus and onion and toss to coat with marinade. Marinate in refrigerator for at least 30 minutes.
While vegetables marinate, fry cheese. Heat a non-stick pan over medium heat. Fry panela cheese slices 3-4 at a time for 4 minutes on each side or until golden. Transfer to a paper towel lined plate.
Using the same pan, cook the marinated vegetables over medium heat until tender; about 6 minutes. Transfer to a serving tray and add pieces of fried cheese.
Serve with warm corn tortillas.