Queso Panela is a Mexican grilling cheese made from cow ’ s milk . Preparation is simple ; a brush with oil and grilled for a minute or less on each side . It is delicious as an appetizer , or added to salads , soups , other grilled dishes and great with fresh salsa verde . This salsa verde is easy to make . Tomatillos need to be cooked . A quick roast in the oven with jalapeño will add more depth of flavor , combine that with a few more ingredients and you will have an incredible tasting salsa .
CHEF ROB
TOMATILLO SALSA VERDE INGREDIENTS
1 ½ lbs tomatillos ( about12 ), husked , rinsed and cut in half
1 - 2 jalapeños , stemmed ( and seeded if you don ’ t want it too spicy , or omit for a mild salsa )
½ cup ½
2 limes , juiced salt to taste
white onion , chopped bunch fresh cilantro leaves ( more if you love it , less if you don ’ t )
TOMATILLO SALSA VERDE DIRECTIONS Preheat the broiler .
Place the tomatillos and jalapeño on a lined baking sheet and broil on the top rack until they ’ re blackening in spots , about 5-7 minutes . They don ’ t need to be completely charred .
In a food processor or blender , add the onion , cilantro , lime juice and salt . Carefully transfer the hot tomatillos , jalapeño and their juices into the food processor or blender . Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain . Season to taste , add more lime juice and salt , if desired .
The salsa will thicken up after a few hours in the refrigerator , due to the naturally occurring pectin in the tomatillos .
GRILLED PANELA CHEESE INGREDIENTS
1 package panela cheese ( usually about 8oz )
olive oil
GRILLED PANELA CHEESE DIRECTIONS Heat a grill pan over medium-high heat or a barbecue grill to medium-hot .
Cut the panela in 1 / 2-inch slices and rub the cheese slices lightly with olive oil on all sides and brush the grill rack or pan lightly with oil .
Grill the cheese quickly , 20-30 seconds on both sides , or until it takes a grill mark . Arrange the grilled cheese on a serving platter and spoon the salsa over and around it . Serve any remaining salsa on the side .
Recipe by Rob Thomas www . chefrob . ca