Oaxacan String Cheese in Green Salsa

Ingredients:

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 Tbsp. olive oil
1/2 large white onion, sliced
3/4 cup low-salt chicken broth
3/4 tsp. sugar
1-1/2 pounds queso Oaxaca*, cut into 6 portions
warm corn tortillas

Instructions:

Bring 2 cups of water to a boil in a heavy medium saucepan over medium-high heat. Add the tomatillos and jalapeno chile and cook until the tomatillos are tender, about 7 minutes. Using a slotted spoon, transfer the tomatillos and chile to a blender. Add 1/2 cup of the cooking liquid, cilantro and garlic, then puree until the sauce is almost smooth.

Heat some oil in a heavy large skillet over high heat, then add the onion and saute until the onions begin to soften, about 5 minutes. Add the tomatillo sauce and reduce the heat to medium-low. Simmer until the sauce thickens, stirring occasionally, about 5 minutes. Mix in the broth and sugar, then season the sauce with salt and pepper.

Heat a heavy large nonstick skillet over high heat. Add the cheese and cook until it has slightly browned, about 1 minute per side. Bring the tomatillo sauce to a simmer and add the cheese to the sauce. Cook until the cheese begins to melt, about 2 minutes. Transfer the cheese with sauce to a shallow platter or divide the cheese and sauce among 6 individual gratin dishes. Serve with warm corn tortillas.

*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso chihuahua. Substitute mozzarella or Monterey Jack.

Yields 6 servings.

Recipe from Latina Magazine.