Sometimes recipe post just fall into place like this one for queso in salsa verde. This is in my top three favorite brunch recipes! All I was missing was a sunny side up egg in the center of my plate. I really had no intention of producing a video, but I grabbed m camera and it came together nicely!
Queso Con Chile!
Growing up with very traditional Mexican parents, recipes like this were staple dishes. To think that this was probably prepared on days when mom didn’t want to cook and needed a quick meal. She would often prepare this after our trips to the flea market or swap meet. Fresh bolillo bread in hand and fresh avocado and a big skillet of simmering queso con chile, as my parents called it. I decided to call it queso in salsa to avoid confusing the dish with the popular Tex Mex queso.
If you build it, they will come! Lol!
If the salsa is already made, then these and many other dishes are minutes away from being ready and on your table! Queso in salsa, chicharron in salsa, chilaquiles, huevos rancheros and more! This is the main reason that I am always preparing fresh salsa to store in my refrigerator. To me it’s like making sure I have eggs or tortillas.
No prep photos, oops!
All the visuals are available on the video above. Enjoy!
Queso In Salsa Verde
Ingredients
- For Salsa
- 12 tomatillos
- 4 serrano peppers
- 4 jalapenos
- 1/3 section white onion
- 3-4 cloves of garlic
- Handful fresh cilantro
- Water from cooking the tomatillos
- Salt to taste
- You Will Also Need
- 1 tbsp oil
- Another 1/3 section onion finely diced
- 1/2 serrano pepper minced
- 8-9 oz Mexican queso panela or fresco cubed
Instructions
- To 5 cups of simmering water, add the washed tomatillos and fresh green chiles. Also add the 1/3 section of onion and 3-4 cloves of peeled garlic. Let ingredients cook at a steady simmer for 10 minutes or until tomatillos turn from bright green to an opaque color. Let ingredients sit off the heat for 10 minutes.
- Using a slotted spoon, transfer salsa ingredients to the blender. Add the fresh cilantro, 3/4 cup of the cooking water and salt to taste. Some people like to use chicken bouillon powder to season and flavor their salsa. it’s an option! Blend on high until smooth and pour back into pot you used to cook the ingredients in. Heat to medium until it begins to simmer. reduce heat slightly.
- In a separate skillet, heat 1 tablespoon of oil(your choice), to medium heat. Add the diced onion and minced serrano pepper. Season lightly with salt and pepper and saute for 3-4 minutes. Pour in 1 1/4 cups of warm salsa verde into skillet. Stir well to combine and let it simmer for 2 minutes.
- Fold in the cubed Mexican cheese, making sure it generously covered in salsa verde. Heat just until cheese is warm and soft. Serve with a side of tour favorite beans and a toasted Mexican bolillo roll!
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