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Quesillo En Salsa Verde

vegetables, tex-mex, spice, cheese, salsa

2 cup water
3 1/2 lb tomatillos -- husked and
1 washed
2 large white onions -- thinly
1 sliced
9 serrano chiles
9 cloves garlic
1 bunch cilantro -- leaves only
3/4 teaspoon salt
12 slice oaxaca -- (1/4inch thick)
1 mexican manchego -- or
1 asadero cheese
1 extra sprigs of cilantro --
1 for garnish
6 whole -- trimmed scallions,
1 charred on a grill until
1 marked -- then
1 sliced into 1/2inch length
1 wedge
1 (about 1 1/2 lbs)
1 toasted country bread -- for
1 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

Yield: 6 servings

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