8 oz. queso panela (or any other grilling cheese), cut into strips
Flame with rum or tequila (optional)
½ cup raspberries
½ lime juiced
2 tsp. water (optional)
2 tsp. sugar
Garnish: baked pear chips* and mint
Prepare the Coulis. Combine raspberries, lime juice and sugar in a blender. Use a little water (2 tsp.) if puree is too thick. Strain.
Heat a non-stick griddle or skillet for two minutes. Grill the cheese strips for 1 ½ minutes per side to soften the cheese.
Assemble the dish. Pour some of the Coulis on a small plate and arrange attractively the cheese strips on top. Garnish.
*Slice pears with a mandolin, lightly oil with Canola oil, sprinkle some Kosher salt and bake at 350 degrees F for 15 minutes or until crispy.