Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. 1 1/4 pounds tomatillos, husked, rinsed

  3. 1 jalapeño chile, stemmed, halved, seeded

  4. 1/3 cup (packed) fresh cilantro

  5. 3 garlic cloves

  6. 2 tablespoons olive oil

  7. 1/2 large white onion, sliced

  8. 3/4 cup low-salt chicken broth

  9. 3/4 teaspoon (about) sugar

  10. 1 1/2 pounds queso oaxaca*, cut into 6 portions

  11. Warm corn tortillas

Instructions Jump to Ingredients ↑

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

  2. Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.

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

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


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