Cheese And Nopal Stack With Chili Vinaigrette

• 3 guajillo chilies
• 1 cup water
• 1/2 cup olive oil
• 1/4 cup apple vinegar
• 1 clove garlic
• 1/4 teaspoon sugar
• salt
• 1/2 kilogram panela cheese or ricotta cheese or high moisture mozzarella
• 6 tomatoes
• 6 nopales tender, cactus
• 2 tablespoons olive oil
• 1/2 cup vinaigrette chili

1. Rinse the chilies, remove the seeds, and soak in 1 cup hot water until soft. Drain and pat dry.
2. In a blender, add the chilies, oil, vinegar, garlic, sugar, and salt to taste.
3. Puree and drain.
4. Refrigerate before serving.
5. Slice the cheese and tomatoes into 1-centimeter slices.
6. With a cookie cutter, cut out circles of nopales.
7. In a saucepan, heat the olive oil. Sear the nopales and cheese on both sides. Remove and set aside.
8. Plate by layers: 1 nopal circle, 1 cheese slice, 1 tomato slice. Repeat.
9. Dress with the chili vinaigrette and serve.

guajillo chilies, water, olive oil, apple vinegar, clove garlic, sugar, salt, panela cheese, tomatoes, nopales tender, olive oil, vinaigrette chili

Taken from www.yummly.com/recipe/Cheese-and-Nopal-Stack-with-Chili-Vinaigrette-632009 (may not work)