Quesillo en Salsa Verde
If you arrive for breakfast at the refined La Olla Restaurant & Bar, head to the rooftop dining area, where you can survey the city as you dine in the shade of an umbrella. No matter what you order, be sure to try the cheese with green salsa, which is served with fresh, homemade tortillas. When you're done with your feast, you can walk to the historic Santo Domingo church or the zócalo (the central square).
You can use more or less sugar, depending on the acidity of the tomatillos.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeño chile and cook until tomatillos are tender, about 7 minutes. Using slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup cooking liquid, cilantro, and garlic. Puree until sauce is almost smooth.
Step 2
Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to medium-low and simmer until sauce thickens, stirring occasionally, about 5 minutes. Mix in broth, then sugar; season sauce with salt and pepper.
Step 3
Heat heavy large nonstick skillet over high heat. Add cheese and cook until slightly browned, about 1 minute per side. Bring tomatillo sauce to simmer. Add cheese to sauce and cook until cheese begins to melt, about 2 minutes. Transfer cheese with sauce to shallow platter or divide cheese and sauce among 6 individual gratin dishes. Serve with tortillas.
Step 4
*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso chihuahua. Substitute mozzarella or Monterey Jack.
