SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO
Steps:
- Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
- Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
- Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
BAKED QUESO FRESCO WITH TOMATILLO SAUCE
This recipe was posted in the Houston Chronicle. A great appetizer for football and holiday season. It came from the chef at Prairie View A & M University.
Provided by PanNan
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large saucepan, bring 2 quarts of water to a boil.
- Remove husks from tomatillos.
- Boil tomatillos for about two minutes or until soft.
- Remove tomatillos from water and place in a blender or food processor.
- Add garlic, cilantro, lime juice, avocado, jalapeño and salt.
- Purée until smooth.
- Place cheese in ovenproof serving dish.
- Pour sauce over cheese and bake for 20 minutes.
- Remove from oven and serve with tortilla chips.
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