Oaxacan String Cheese in Green Salsa

Oaxacan String Cheese in Green Salsa
Country of Origin 
Preparation Time 
About This Recipe 

Sometimes labeled queso asadero or queso chihuahua, Oaxacan string cheese is a melting cheese available in balls, braids, or rounds. You can substitute mozzarella or Monterey Jack. Serve this dish with warm corn tortillas for dipping.


1 1/4 lb. fresh tomatillos, husked and rinsed
1 jalapeño chile, halved and seeded
1/3 cup packed cilantro
3 garlic cloves, peeled
2 tbsp. olive oil
1/2 large white onion, sliced
3/4 cup lower-sodium chicken broth
3/4 tsp. sugar
Salt and freshly ground black pepper
1 1/2 pounds queso oaxaca, cut into 6 portions


1. In a heavy medium saucepan, bring 2 cups water to boil iover medium-high heat. Add tomatillos and jalapeño and cook until tomatillos are tender, about 7 minutes. Using a slotted spoon, transfer tomatillos and chile to blender. Add 1/2 cup of the cooking liquid, cilantro, and garlic. Puree until sauce is almost smooth.

2. In a large heavy skillet, heat oil over high heat. Add onion and cook until beginning to soften, about 5 minutes. Add tomatillo sauce. Reduce heat to a simmer and cook, stirring occasionally, until sauce thickens, about 5 minutes. Stir in broth, sugar, and salt and black pepper to taste.

3. Heat a 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.

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