Quesillo en Salsa Verde is a beloved Mexican appetizer that balances creamy, mild cheese with a bright, zesty sauce. The dish features thin slices of Oaxaca, Manchego, or Asadero cheese, lightly grilled to develop a golden crust without melting. These warm slices are then topped with a freshly made salsa verde, crafted from boiled tomatillos, onions, serrano chiles, and garlic. The result is a delightful contrast of textures and temperatures: the soft, savory cheese meets the sharp, herbaceous green sauce. Garnished with charred scallions and fresh cilantro, it’s perfect for sharing with toasted bread on casual gatherings or as an elegant starter for a festive meal.
Quesillo En Salsa Verde
Description
Quesillo en Salsa Verde is a beloved Mexican appetizer that balances creamy, mild cheese with a bright, zesty sauce. The dish features thin slices of Oaxaca, Manchego, or Asadero cheese, lightly grilled to develop a golden crust without melting. These warm slices are then topped with a freshly made salsa verde, crafted from boiled tomatillos, onions, serrano chiles, and garlic. The result is a delightful contrast of textures and temperatures: the soft, savory cheese meets the sharp, herbaceous green sauce. Garnished with charred scallions and fresh cilantro, it&# 226;ÂÂs perfect for sharing with toasted bread on casual gatherings or as an elegant starter for a festive meal.Ingredients
Directions
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Wash the tomatillos thoroughly and remove any remaining husks.
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Peel and mince 2 large white onions, thinly slicing them for the salsa base.
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Wash and stem 9 serrano chiles, leaving them whole or halved depending on desired heat.
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Peel 9 cloves of garlic.
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Chop 1 bunch of cilantro, separating the leaves from the stems.
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Trim 6 whole scallions, reserving them for charring later.
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Bring 2 cups of water to a boil in a heavy saucepan.
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Add the tomatillos, 3/4 of the sliced onion, 6 serrano chiles, and 6 garlic cloves to the boiling water.
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Cover and simmer for about 30 minutes, or until the tomatillos are tender and have collapsed.
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Drain the mixture and let it cool slightly to handle safely.
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Transfer the cooked tomatillo mixture to a blender or food processor.
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Add the remaining sliced onion, 3 serrano chiles, 3 garlic cloves, cilantro leaves, and 3/4 teaspoon salt.
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Blend until smooth, adjusting consistency with a little reserved cooking liquid if needed.
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Preheat the oven to its lowest setting (around 170ðF/75ðC) to keep the cheese warm later.
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Heat a well-seasoned cast-iron skillet or flat griddle over medium heat.
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Lightly brush each of the 12 cheese slices (Oaxaca, Manchego, or Asadero) with oil.
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Grill the cheese slices in batches for about 20 seconds per side, just until golden and crisp but not melted.
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Use a heavy spatula to carefully flip the cheese, scraping up the golden crust.
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Transfer the grilled cheese slices to a platter and place in the warm oven to keep soft.
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Char the trimmed scallions on the hot grill or directly over a gas flame until marked, then slice into 1/2-inch lengths.
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Place 2 slices of warm grilled cheese on each of 6 appetizer plates.
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Pour the hot salsa verde generously over the cheese slices.
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Garnish with sprigs of fresh cilantro and the charred scallion slices.
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Serve immediately with wedges of toasted country bread.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cheese Selection: Traditional Oaxaca cheese is ideal due to its mild flavor and low melt point. Manchego or Asadero are excellent substitutes if Oaxaca is unavailable.
Heat Level: Adjust the number of serrano chiles based on your preference for spice. Removing seeds reduces heat significantly.
Storage: Salsa verde can be refrigerated for up to 5 days. Reheat gently before serving. Grilled cheese is best served immediately.
Serving Tip: Toasted country bread or bolillo rolls complement the dish perfectly.
