La Olla Restaurant & Bar Oaxacan String Cheese in Green Salsa (Quesillo en Salsa Verde)


  • 2 cups water
  • 1-1/4 lbs tomatillos, husked, rinsed
  • 1 jalapeño 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 (about) granulated sugar
  • 1-1/2 lbs queso Oaxaca, cut into 6 portions
  • Warm corn tortillas


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. Pureé until sauce is almost smooth.

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.

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.

Makes 6

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