Starters, Salads and Snacks/

Fresh Cheese in Roasted Tomatillo Salsa

Panela en Salsa Verde


  • 8 ouncestomatillos, husked, rinsed and cut in half
  • 2large garlic cloves, peeled
  • Fresh hot green chile to taste (roughly 1 serrano OR 1 small jalapeño), stemmed and roughly chopped
  • Salt
  • 12ounces Mexican panela cheese, cut into 1/2-inch slices
  • 1/4red onion, thinly sliced
  • About 1/4cup (loosely packed) chopped cilantro (thick bottom stems cut off)


1. Make the sauce. In a small non-stick skillet over medium-high heat, roast the tomatillos (start them cut-side down) and garlic until soft and browned, 3 or 4 minutes per side. (If a non-stick skillet is unavailable, line a regular skillet with aluminum foil.) Scoop the tomatillos and garlic into a blender or food processor, add the chile and 1/2 cup water and blend until smooth. Taste and season with salt, usually a generous ½ teaspoon.

2. Finish the dish. Film a heavy-bottomed skillet with vegetable oil and bring to medium heat. Add the slices of cheese and sear until golden brown, about 2 to 3 minutes per side. Pour in the salsa and bring to a rolling boil. Scoop the sliced onion into a strainer and rinse under cold water. Sprinkle over the dish, along with the chopped cilantro, and serve with warm tortillas.


  1. I always enjoy these recipes. While covered nicely in the video, the written recipe for this fried cheese dish seems to have lost a paragraph, as it omitted the part about frying the cheese!

Leave a Reply

Your email address will not be published. Required fields are marked *