Title: Quesillo En Salsa Verde
Categories: Spice Vegetable Salsa Tex Cheese
Yield: 6 Servings

2	c	Water
3 1/2	lb	Tomatillos -- husked and
		Washed
2	lg	White onions -- thinly
		Sliced
9		Serrano chiles
9		Cloves garlic
1	bn	Cilantro -- leaves only
3/4	ts	Salt
12	sl	Oaxaca -- (1/4inch thick)
		Mexican Manchego -- or
		Asadero cheese
		Extra sprigs of cilantro --
		For garnish
6		Whole -- trimmed scallions,
		Charred on a grill until
		Marked -- then
		Sliced into 1/2inch length
1		Wedge
		(about 1 1/2 lbs)
		Toasted country bread -- for
		Serving

In a heavy saucepan, bring the water to a boil. Add the tomatillos, 3/4 o f 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 gril l the cheese in batches, transferring the cooked cheeses to a platter in th e 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6189

From: Walt Gray Date: 09 Jun 97 Chile-Heads List Ä

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