Instructions: For the Queso Panela Frito: Cut the panela cheese in 8 circles about 3 inches in diameter and 1/2-inch thick. Cut the quince paste in 4 circles the same diameter as the cheese, 1/2-inch thick. Season the bread crumbs with salt, pepper and parsley.

Place a panela circle on a work surface and put a circle of quince paste on top. Place a second panela circle on top of that, as if making a sandwich. Lightly flour the cheese sandwiches, then dip in the beaten eggs, then in the bread crumbs. Place the breaded cheese in the freezer for 1 hour.

For the Strawberry Coulis: Puree the strawberries, water, sugar and lime juice in a blender. Strain well.

For the Strawberry Pico De Gallo: Combine the strawberries, papaya, onion and jalapeno. Stir in 3 tablespoons of the Strawberry Coulis.

For Assembly: Pour oil to a depth of 4 inches in a heavy, deep skillet and heat to 350 degrees. Fry the tortilla strips until golden, about 2 minutes a side. Drain on paper towels.

Fry each cheese sandwich until golden brown, 3 to 4 minutes, and drain on paper towels. Place each in the center of a plate. Divide the Pico de Gallo among the plates and garnish with the remaining Coulis, cracked pepper, basil and tortilla strips.

This recipe yields 4 to 8 servings.

NOTES : Recipe from Martin San Roman, chef/owner of Rincon San Roman. Rincon San Roman is about 12 miles south of Tijuana.

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