Fiesta Cheese Platter – – Rajas and Cotija : poblano chilies (fresh), Cotija (grated), Hot Sauce Panela: Panela, hot sauce (or Sriracha), Kosher salt, Cream Cheese and Pepper Jelly: cream cheese, jalapeño pepper jelly, Rajas and Cotija : Heat an outdoor grill and place poblanos directly on the grate. Blacken the skin on all sides. Place in a glass bowl and immediately cover with plastic wrap. Let the peppers steam in the bowl for 15 minutes.

; Place the peppers on a board, remove the blackened skin, seeds and veins. Chop into ribbons. ; Place rajas on a cheese board and top with grated Cotija. ; Hot Sauce Panela : Coat all sides of a chunk of Panela cheese with hot sauce. Place on a cheese board and sprinkle with Kosher salt. ; Cream Cheese and Pepper Jelly : Place the wedge of cream cheese on a cheese board. Heat the jelly slightly in the microwave to give it a looser consistency. Pour over the cream cheese.
Serve the fiesta cheese platter with tortilla chips.
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