Oaxacan String Cheese in Green Salsa

INGREDIENTS

2 cups water

1 1/4 pounds tomatillos, husked, rinsed

1 jalape?o chile, stemmed, halved, seeded

1/3 cup (packed) fresh cilantro

3 garlic cloves

2 tablespoons olive oil

1/2 large white onion, sliced

3/4 cup low-salt chicken broth

3/4 teaspoon (about) sugar

1 1/2 pounds queso oaxaca*, cut into 6 portions

Warm corn tortillas

PREPARATION

Bring 2 cups water to boil in heavy medium saucepan over medium-high heat. Add tomatillos and jalapeno 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.

 

Heat oil in heavy large skillet over high heat. Add onion and saute 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.

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.

*Melting cheese available in balls, braids, or rounds. Sometimes labeled queso asadero or queso chihuahua. Substitute mozzarella or Monterey Jack.

Makes 6 servings.