Baked Queso Fresco With Tomatillo Sauce Recipes

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BAKED QUESO FRESCO WITH TOMATILLO SAUCE



Baked Queso Fresco with Tomatillo Sauce image

This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.

Provided by PanNan

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb tomatillo
1 tablespoon chopped garlic
1/4 cup cilantro, chopped (loosely packed)
1 lime, juice of
1/2 cup mashed avocado
1 teaspoon chopped jalapeno
salt
1 lb queso fresco (Mexican cheese)

Steps:

  • Preheat oven to 350 degrees.
  • In a large saucepan, bring 2 quarts of water to a boil.
  • Remove husks from tomatillos.
  • Boil tomatillos for about two minutes or until soft.
  • Remove tomatillos from water and place in a blender or food processor.
  • Add garlic, cilantro, lime juice, avocado, jalapeño and salt.
  • Purée until smooth.
  • Place cheese in ovenproof serving dish.
  • Pour sauce over cheese and bake for 20 minutes.
  • Remove from oven and serve with tortilla chips.

GREEN CHICKEN ENCHILADAS



Green Chicken Enchiladas image

This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you're a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1 pound fresh tomatillos, husks and stems removed, coarsely chopped
3 jalapeños, halved, seeded, and coarsely chopped
Juice of 1 lime
1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
Kosher salt and freshly ground black pepper
Pinch sugar
Nonstick cooking spray, for the baking dish
1 tablespoon olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2 teaspoons ground cumin
3 cups skinned and shredded rotisserie chicken
2 cups crumbled queso fresco, plus more for garnish
One 8-ounce carton sour cream
3 to 4 cups shredded Monterey Jack cheese
10 soft taco-size flour tortillas
Chopped red onion for garnish, optional

Steps:

  • Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
  • For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
  • Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
  • Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
  • Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

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