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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.


  • 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


  1. Bring 2 cups water to boil in heavy medium saucepan over medium-high heat.
  2. Add tomatillos and jalapeno chile and cook until tomatillos are tender, about 7 minutes.
  3. Using slotted spoon, transfer tomatillos and chile to blender.
  4. Add 1/2 cup cooking liquid, cilantro and garlic.
  5. Puree until sauce is almost smooth.
  6. Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes.
  7. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes.
  8. Mix in broth, then sugar; season sauce with salt and pepper.
  9. Heat heavy large nonstick skillet over high heat.
  10. Add cheese and cook until slightly browned, about 1 minute per side.
  11. Bring tomatillo sauce to simmer.
  12. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes.
  13. Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes.
  14. Serve with tortillas.

6 servings

Source: La Olla Restaurant & Bar, Oaxaca, Mexico - Bon Appetit, May 2003


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