Grocery day on a Saturday morning and the panic sets in! I know my better half will be looking for a warm, cooked breakfast and a slice of toast just won’t be enough. Before I go any further, I must confess that this queso con chile dish is all about me, lol! He is not a fan of that much cheese on one plate, ha, ha, ha! It started with some gorditas, then I figured I would fill his with some leftover carne guisada since we were out of eggs. He was very happy with that outcome. For me, warm queso in a bubbling spicy salsa screams Mexican brunch! Lucky for me there were a few tomatatillos and chile serrano left in the crisper drawer. A quick cook in the microwave and the salsa verde is done, thanks to my tia Minerva for showing me that little trick. Did I mention I keep my cheese in the freezer? Especially the Mexican cheese varieties because I won’t use them fast enough and they are hard to come by where I live. No throwing food away around here. Only thing with this dish is that it has to be served as soon as it’s done because cold queso con chile just does not go over well with most. This was a very typical dish that my Mom prepared on the weekends and we all still love it today. Buen Provecho! I am off and running!
Queso con Chile Verde
Yields 2 Servings
3 large tomatillos, peeled, washed and roughly chopped
2 serranos, remove stems and roughly chop
salt and pepper
1 poblano pepper sliced
1/2 small white onion, sliced
6 thick slices of queso panela or queso fresco
extra charred jalapeño salsa
2 precooked corn gorditas
Tips~ I would have loved to add some warm refried beans and avocado to the gordita as well, but it’s grocery day today. Time to stock up!
Directions For Queso con Chile Verde
1. Place tomatillos and serranos in a glass bowl and cover with a paper towel. Cook on high in the microwave for 6 minutes. If you prefer the stove top, place tomatillos and serranos in a small pot of boiling water, reduce heat and cook for 8 to 10 minutes. Once they are cooked, use a slotted spoon to transfer to the blender. Add just enough water to blend. Season to taste with salt and pepper. Blend until smooth, set aside.
2. In a small saute pan, add 1 1/2 tablespoons of olive oil and heat to medium. After a few minutes, add the poblanos and onion. Season lightly with salt and pepper and saute for 5 to 7 minutes. Add the slices of queso. Pour the salsa verde over the queso and add some of the charred jalapeño salsa, to taste. Place lid on pan, turn heat down to medium/low and let cook for 5 minutes. Serve with tortillas, pan bolillo or slice open a gordita and fill!
Salsa de Jalapeño Tatemada-Charred Jalapeño Salsa
Click onto picture above to see full recipe for Charred Jalapeño Salsa
Click onto picture above to see full recipe on how to prepare Gorditas
Richard’s Gordita for brunch today. Filled with some leftover milanesa steak cooked in some salsa roja. I prefer to slice the gordita open that way more filling fits in there.