Ep 12. Cheesy
- December 5, 2017
- 24 min
Pati's Mexican Table Season 6 Episode 12: Cheesy
In this episode of Pati's Mexican Table, host Pati Jinich explores the many variations of one beloved ingredient: cheese.
Pati begins by preparing a delicious and simple breakfast dish, Chorizo and Egg Breakfast Skillet with Cheese. She emphasizes the importance of choosing a quality, melt-able cheese for this dish, and suggests options like Oaxaca cheese, panela cheese, or even Monterrey Jack.
Next, Pati travels to an artisanal cheese shop to learn more about the process of cheese-making and the different types of Mexican cheeses. She samples a variety of cheeses like queso fresco, queso de bola, and queso añejo, and learns about the varying textures, flavors, and uses of each.
Back in the kitchen, Pati prepares a comforting and cheesy dish, Chiles Rellenos Stuffed with Cheese. She roasts poblano peppers and stuffs them with a mixture of panela cheese, onion, garlic, and spices, before dipping them in egg batter and frying until golden. She serves the chiles rellenos topped with a homemade tomato sauce and a sprinkle of crumbled queso fresco.
For her next dish, Pati prepares a non-traditional but irresistibly cheesy appetizer: Mushroom and Cheese Quesadillas with Roasted Tomatillo Salsa. She sautés mushrooms with garlic and onions before layering them with cheese and grilling them in a tortilla. She serves the quesadillas alongside a tangy and flavorful roasted tomatillo salsa.
Finally, Pati closes out the episode with a sweet and indulgent dessert, Chocolate and Cheese Flan. She combines cream cheese, sweetened condensed milk, eggs, vanilla, and melted chocolate to create an irresistible flan that's both creamy and chocolaty. She tops the flan with a drizzle of homemade caramel and a sprinkle of chopped pecans.
Throughout the episode, Pati emphasizes the versatility of cheese and how it can be used to elevate a variety of dishes, from breakfast to dessert. She encourages viewers to explore different types of cheeses, both Mexican and beyond, and experiment with incorporating them into their own cooking.
