Grilled Queso Panela With Roasted Tomatillo And Poblano Salsa Recipe Recipe

Name: Grilled Queso Panela With Roasted Tomatillo And Poblano Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small or 1 large poblano pepper (about 1/3 pound); 3 large tomatillos, husked, washed, and halved (about 1/2 pound); 1/3 cup packed roughly chopped fresh cilantro leaves and tender stems; 1 tablespoon fresh juice from 1 lime; 1 teaspoon freshly minced garlic from about 1 medium clove; 1/2 teaspoon sugar; Salt and cayenne pepper, to taste; 1 small yellow or white onion, finely diced; 3 tablespoons finely chopped fresh cilantro; 12 ounces queso panela, cut into 1/2-inch slices; Corn tortillas, for serving

Servings: persons

2 small or 1 large poblano pepper (about 1/3 pound)
3 large tomatillos, husked, washed, and halved (about 1/2 pound)
1/3 cup packed roughly chopped fresh cilantro leaves and tender stems
1 tablespoon fresh juice from 1 lime
1 teaspoon freshly minced garlic from about 1 medium clove
1/2 teaspoon sugar
Salt and cayenne pepper, to taste
1 small yellow or white onion, finely diced
3 tablespoons finely chopped fresh cilantro
12 ounces queso panela, cut into 1/2-inch slices
Corn tortillas, for serving

1
Preheat broiler. Roast poblanos over an open flame on a gas stove or grill until skins are completely charred. Place in a bowl, cover with plastic wrap, and let stand until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed poblanos.
2
Meanwhile, place tomatillos, cut sides down, on a foil-lined rimmed baking sheet. Transfer to broiler and cook until tomatillo skins have charred and flesh has softened completely. Transfer tomatillos to the jar of a blender along with poblanos, cilantro, lime juice, and garlic. Puree until very smooth. Transfer salsa to a small bowl and stir in sugar. Season with salt and cayenne pepper and thin with water, if necessary. Set aside.
3
Mix onion and chopped cilantro together in a small bowl; set aside.
4
When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
5
and
6
the grilling grate. Grill cheese slices until browned on both sides, 1-2 minutes per side. Remove from grill.
7
Place tortillas on grill and cook until warm and pliable, about 30 seconds per side.
8
Spread a layer of salsa on the bottom of a shallow dish or plate. Nestle cheese in salsa. Spoon onion and cilantro mixture on top and serve immediately with warm tortillas.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 small or 1 large poblano pepper (about 1/3 pound), 3 large tomatillos, husked, washed, and halved (about 1/2 pound), 1/3 cup packed roughly chopped fresh cilantro leaves and tender stems, 1 tablespoon fresh juice from 1 lime, and more.

Yes, Grilled Queso Panela With Roasted Tomatillo And Poblano Salsa Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Queso Panela With Roasted Tomatillo And Poblano Salsa Recipe

How did you like this recipe?

Frequently Asked Questions