*  Exported from  MasterCook  *
 
                          Quesillo En Salsa Verde
 
 Recipe By     : TOO HOT TAMALES SHOW #TH6189
 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
 bread.
 
 Yield: 6 servings
 
 Originally posted to <Recipelu@ListServe.net> by Luanne <molony@scsn.net> on
 2/24/98. Busted to MasterCook format by C. Walden
 
 Posted to RecipeLu List
 
 
 
 
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