Monday, January 23, 2006

La Olla Restaurant & Bar Oaxacan String Cheese in Green Salsa (Quesillo en Salsa Verde)


You can use more or less sugar, depending on the acidity of the tomatillos.

6 servings

2 cups water
1 1/4 pounds tomatillos, husked, rinsed
1 jalapeno chile, stemmed, halved, seeded
1/3 cup (packed) fresh cilantro
3 garlic cloves
2 tablespoons olive oil
1/2 large white onion, sliced
3/4 cup low-salt chicken broth
3/4 teaspoon (about) granulated sugar
1 1/2 pounds queso Oaxaca, cut into 6 portions
Warm corn tortillas

Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro and garlic. Puree until sauce is almost smooth.

Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes.

Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.


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