Baked Queso Fresco With Tomatillo Sauce Food
SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO
This recipe is courtesy of Bobby Flay and it is fantastic! It is very simple to put together but has wonderful flavor for such minimal effort. When in a hurry, I have skipped grilling/blackening the tomatillos and serrano and just sautéed them in a hot pan until softened and the skins were slightly charred and it still tastes great. I highly suggest you blacken them on the grill if you have time because it adds a beautiful smokiness to the tomatillo sauce.
Provided by shimmerchk
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
- Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
- Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
Nutrition Facts : Calories 141.2, Fat 1.7, SaturatedFat 0.2, Sodium 21.3, Carbohydrate 31.1, Fiber 3.8, Sugar 11.6, Protein 3.1
SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO
Steps:
- Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
- Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
- Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
BAKED QUESO FRESCO WITH TOMATILLO SAUCE
This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.
Provided by PanNan
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large saucepan, bring 2 quarts of water to a boil.
- Remove husks from tomatillos.
- Boil tomatillos for about two minutes or until soft.
- Remove tomatillos from water and place in a blender or food processor.
- Add garlic, cilantro, lime juice, avocado, jalapeño and salt.
- Purée until smooth.
- Place cheese in ovenproof serving dish.
- Pour sauce over cheese and bake for 20 minutes.
- Remove from oven and serve with tortilla chips.
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- To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.
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- For crust: In a food processor pulse flour, cornmeal, and 1/2 teaspoon kosher salt. Add butter; pulse until butter is pea-size. Add 1/4 cup ice water. Pulse until dough is evenly moistened. Add 2 to 3 tablespoons additional ice water, pulsing until dough comes together and you can squeeze it into a ball without it crumbling apart. Turn dough out, gather into a ball, flatten into a disk, fold in half, and repeat. (This helps make the crust flaky.) If dough is too sticky and difficult to handle, wrap and chill 30 minutes or until easy to handle.
- Meanwhile, for filling: In a colander gently toss tomatillos and 1 teaspoon kosher salt. Place tomatoes between layers of paper towels. Let both sit about 20 minutes so they release some of their liquid. Rinse tomatillos; pat dry with paper towels.
- In an extra-large skillet heat 1 tablespoon olive oil over medium-high. Add corn and onion. Cook and stir 6 to 8 minutes or until charred. Remove from heat.
- Preheat oven to 425°F. On a lightly floured sheet of parchment paper roll dough into a 13-inch circle. Transfer dough with parchment to a large baking sheet. Crumble 3/4 cup of the queso fresco evenly over dough, leaving a 1 1/2-inch border. Arrange half of the tomatillos on top, overlapping as necessary. Top with approximately three-fourths of the corn mixture. Arrange tomatoes and the remaining tomatillos on top. Finish with remaining corn mixture. Fold dough border over edge of filling, pleating as necessary.
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- Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
- Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
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