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1
Put the tomatillos in a medium saucepan and add enough water to cover.
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2
Bring to a simmer over medium heat and cook for 5 minutes, or until tender.
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3
Transfer the tomatillos and 1/4 cup of the cooking liquid to a food processor.
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4
Add the onion, chiles, garlic, and cilantro, and blend until smooth.
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5
Transfer the salsa to a bowl and let it cool completely.
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6
Then season to taste with salt and pepper, cover, and refrigerate until cold.
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7
(The salsa can be prepared 1 day ahead and kept refrigerated.)
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8
Heat the olive oil in a large heavy saute pan over medium-high heat.
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9
Working in 2 batches, add the cheese slices and sear for 2 minutes per side, or until browned.
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10
Carefully transfer the cheese to a platter.
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11
Repeat with the remaining cheese.
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12
To eat, top each tortilla chip with a piece of cheese and then with salsa.
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13
Tortilla chips, or totopos, as they are known in mexico, are very easy to make.
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14
Cut tortillas into any desired shape (you can have fun with this if you like) and deep-fry them in 350F vegetable oil until crisp, about 3 minutes.
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15
Drain them on paper towels and season them heavily with salt while they are still warm.
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16
Store the tortilla chips in an airtight container at room temperature for up to 1 day.
