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Receta Quesillo En Salsa Verde

by Global Cookbook

Ingredientes

2 c. Water 3 1/2 lb Tomatillos husked and washed 2 lrg White onions thinly sliced 9 x Serrano chiles 9 x Garlic cloves 1 bn Cilantro, leaves only

3/4 tsp Salt 12 slc Oaxaca, Mexican Manchego, or possibly Asadero     cheese (1/4"-thick slices - abt 1 1/2 lbs)     Extra cilantro spigs for garnish 6 whl Scallions trimmed, grilled     Toasted country-bread wedges for serving

Direcciones

1. In a heavy saucepan, bring the water to a boil. Add in the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mix covered for about 30 min, or possibly till the tomatillos are tender. Cold slightly and transfer to a blender or possibly food processor. Add in the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mix.
2. Preheat the oven to its lowest heat and heat a well-seasoned flat griddle pan or possibly cast-iron 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 brown 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 don't let the cheese heat. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the warm tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and scallions which have been charred on a grill till marked then sliced into 1/2-inch lengths. Accompany with wedges of toasted country bread.
3. This recipe yields 6 servings.

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