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Quesillo En Salsa Verde

* Exported from MasterCook *

Quesillo En Salsa Verde

Serving Size : 1 Preparation Time :0:00
Categories : Salsas Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
3 1/2 pounds tomatillos -- husked and washed
2 large white onions -- thinly sliced
9 serrano chiles
9 cloves garlic
1 bunch cilantro -- leaves only
3/4 teaspoon salt
12 slices -- (1/4inch thick)
-- oaxaca, mexican
-- manchego,
-- or asadero cheese
-- (about 1 1/2 pounds)
extra sprigs of cilantro -- for garnish
6 whole -- trimmed scallions,
-- charred on a grill
-- until marked, then
-- sliced
into 1/2 inch lengths
1 wedge toasted country bread -- for serving

In a heavy saucepan, bring the water to a boil. Add the tomatillos, 3/4 of the
sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture
covered for about 30 minutes, or until the tomatillos are tender. Cool slightly
and transfer to a blender or food processor. Add the remaining onion, chiles,
and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its
lowest heat and heat a wellseasoned flat griddle pan or castiron skillet over
medium heat. Brush each slice of cheese with a little oil, then grill the
slices for about 20 seconds on each side. You will need a heavy metal spatula
to turn them, scraping all the golden crust from the pan and flipping it over.
You will have to grill the cheese in batches, transferring the cooked cheeses
to a platter in the oven while you finish cooking, but do not let the cheese
melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the
hot tomatillo sauce over the top and serve immediately, garnished with sprigs
of cilantro and charred scallions. Accompany with wedges of toasted country

Yield: 6 servings

Originally posted to <> by Luanne <> on
2/24/98. Busted to MasterCook format by C. Walden

Posted to RecipeLu List

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