<b>Ingredients</b>
2-3 tablespoons of olive oil<br>
1 small onion, finely chopped<br>
1 red pepper, diced<br>
2 carrots, finely chopped<br>
2 cloves of garlic, very finely chopped<br>
2-3 plum tomatoes, diced<br>
¼ teaspoon sweet paprika<br>
¼ teaspoon ground cumin<br>
¼ teaspoon dried oregano<br>
½ teaspoon crushed red pepper<br>
Dash ground pepper<br>
1 tablespoon tomato paste<br>
2 cups chicken stock<br>
½ cup white wine (optional)<br>
1 bay leaf<br>
16 ounce round package queso fresco (farmer’s cheese)
<b>Step 1</b>
Chop all veggies in advance.
<b>Step 2</b>
In a deep skillet, heat olive oil. Then add onions and carrots and sauté until carrots are tender and onions are translucent. About 6 or 7 minutes.
<b>Step 3</b>
Then add tomatoes, red bell pepper and sauté for another 5 minutes.
<b>Step 4</b>
Add tomato paste and spices. Mix until well combined.
<b>Step 5</b>
Add chicken stock, wine and bay leaf.
<b>Step 6</b>
Cover and simmer for 20-30 minutes.
<b>Step 7</b>
While the sauce is cooking, prepare the cheese by slicing across in 3 to 4 even pieces.
<b>Step 8</b>
Heat a large pan or skillet and add sliced cheese. Cook until toasty brown on both sides.
<b>Step 9</b>
Ladle serving platter with sauce and placed slice cheese over it.
<b>Step 10</b>
Top with another layer of sauce and serve.