Bakedquesofrescowithtomatillosauce Recipes

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21 BEST WAYS TO COOK WITH TOMATILLOS



21 Best Ways to Cook with Tomatillos image

From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Tomatillo Salsa Verde
Oven Roasted Tomatillos
Roasted Tomatillo Chicken Soup
Cucumber Gazpacho with Tomatillos
Tomato and Tomatillo Salad
Black-Eyed Pea Chile Verde
Tomatillo Rice
Tomatillo Pico De Gallo
Black Bean u0026amp; Roasted Tomatillo Soup
Salsa Verde Shrimp
Tomatillo Huevos Rancheros
Roasted Tomatillo Guacamole
Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
Mexican Corn Salad with Tomatillos
Butternut Squash u0026amp; Mushroom Enchiladas with Tomatillo Sauce
Fried Tomatillos
Chilled Watermelon Tomatillo Salad
Green Bloody Mary Mix
Tomatillo Black Bean Tostadas
Roasted Tomatillo Chicken Enchilada Pie
Tomatillo and Strawberry Pie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tomatillo recipe in 30 minutes or less!

Nutrition Facts :

BAKED QUESO FRESCO WITH TOMATILLO SAUCE



Baked Queso Fresco with Tomatillo Sauce image

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

1 lb tomatillo
1 tablespoon chopped garlic
1/4 cup cilantro, chopped (loosely packed)
1 lime, juice of
1/2 cup mashed avocado
1 teaspoon chopped jalapeno
salt
1 lb queso fresco (Mexican cheese)

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.

QUESO FRESCO QUESADILLAS



Queso Fresco Quesadillas image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 Servings

Number Of Ingredients 16

4 (10-inch) flour tortillas
2 cups crumbled queso fresco cheese
2 Roma tomatoes, thinly sliced
6 scallions, julienned
1/2 bunch cilantro leaves, chopped
Clarified butter
Tomatillo salsa, recipe follows
10 tomatillos, husked
1 jalapeno, seeded and chopped
1 ounce lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 bunch cilantro leaves, finely chopped
8 scallions, minced
1 1/2 tablespoons roasted garlic cloves, finely chopped
1 1/2 tablespoons of roasted red peppers, finely chopped

Steps:

  • Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
  • Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
  • Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

QUESO FRESCO SOUP



Queso Fresco Soup image

A delicious soup using Mexican queso fresco, Hatch chiles, and potatoes. I use fresh frozen Hatch chiles but canned work in this recipe as well. A great soup to serve on those cold winter days. Easy and quick to make.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
¾ pound potatoes, diced
¾ cup chopped onions
1 medium tomato, diced
2 peppers canned roasted Hatch green chile peppers, diced
½ teaspoon salt, or to taste
2 cups chicken broth
½ cup heavy whipping cream
½ cup milk
6 ounces crumbled queso fresco

Steps:

  • Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
  • Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

Nutrition Facts : Calories 342 calories, Carbohydrate 26 g, Cholesterol 59.8 mg, Fat 22.6 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 10 g, Sodium 960.8 mg, Sugar 5.8 g

ROMESCO SAUCE



Romesco Sauce image

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Provided by AngieItaliano

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 10

Number Of Ingredients 10

6 roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  • Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g

MEMELAS WITH QUESO FRESCO AND CHARRED TOMATO SAUCE



Memelas with Queso Fresco and Charred Tomato Sauce image

Categories     Cheese     Tomato     Fry     Cocktail Party     Cinco de Mayo     Hot Pepper     Spring     Cilantro     Hominy/Cornmeal/Masa     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 12

1 pound tomatoes (4 medium)
2 fresh serrano chiles or 1 jalapeño chile
2 tablespoons chopped white onion
1 teaspoon salt, or to taste
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
2 cups masa harina ("masa mix") such as Maseca or Quaker
1 1/3 cups warm water
10 ounces queso fresco (Mexican fresh cheese) or feta, crumbled (2 cups)
Garnish: chopped fresh cilantro
Special Equipment
a tortilla press or a rolling pin

Steps:

  • Make tomato sauce:
  • Preheat broiler.
  • Broil tomatoes and chiles in a foil-lined small shallow baking pan 2 to 3 inches from heat, turning frequently, until lightly charred on all sides, 3 to 5 minutes for chiles, 12 to 15 minutes for tomatoes (flesh should be soft). Alternatively, char vegetables in a hot well-seasoned griddle or cast-iron skillet over moderate heat.
  • Core tomatoes and stem chiles, then purée with onion and 1/2 teaspoon salt, or to taste, in a blender until smooth (use caution when blending hot ingredients).
  • Heat oil in a nonstick skillet over moderately high heat until just hot. Stir 1/2 cup tomato sauce into oil (this reduces spattering), then, when bubbling vigorously, add remaining sauce.
  • Fry, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in cilantro and salt to taste.
  • Prepare memelas:
  • Stir together masa harina, 1/2 teaspoon salt, and water in a large bowl with a wooden spoon until it forms a dough. Knead in bowl with heel of hand 1 to 2 minutes.
  • Divide dough into 16 pieces and roll each into a 1 1/2-inch ball.
  • Roll balls into 3-inch-long logs. Transfer logs as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
  • Heat a well-seasoned large cast-iron griddle or skillet over moderately high heat until hot.
  • Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a log of dough in press and top with second square of plastic. Close press, pushing gently on lever to flatten dough to a 4- by 3- by 3 1/2-inch oval. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use a rolling pin to flatten dough between squares of plastic.)
  • Remove plastic and cook oval on hot griddle until a skin forms and some small golden spots appear, about 1 1/2 minutes per side. Make more ovals, cooking 3 or 4 at a time.
  • Remove memelas from heat and, when cool enough to handle, form sides: Beginning 1/2 inch from edge of each memela and working all around it, push undercooked masa toward edge with your thumb and pinch up to form a 1/4-inch side. Then pinch up masa in center of memela in several places. If dough still seems very raw, cook memelas upside down on hot griddle 30 seconds to 1 minute.
  • Sprinkle about 2 tablespoons cheese on each memela and top with 1 to 2 tablespoons tomato sauce. Heat filled memelas, 4 at a time, on hot griddle until bubbling, about 3 minutes. Serve hot.

TOMATILLO SALSA FRESCA



Tomatillo Salsa Fresca image

A fresh tomatillo salsa that is very easy to make using a blender. I dislike cooked tomatillos for two reasons: they lose their lovely green color and the texture to me is unsatisfactory. The beauty of tomatillo salsa is that it's cheap to prepare and it freezes well. Adapted from 1,000 Vegetarian Recipes.

Provided by COOKGIRl

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

1 lb tomatillo (approximately 10-12 medium tomatillos)
1/3 cup white onion, coarsely chopped
1/2 cup cilantro leaf, lightly packed (NOT dried)
1 jalapeno pepper (for extra "kick", I use serrano and jalapeno, but any green chili pepper will do)
2 garlic cloves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt

Steps:

  • First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
  • Chops into quarters.
  • Place all the ingredients into a blender or food processor.
  • Blend either coarse or smooth, depending on your preference.
  • Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
  • I always triple the recipe and freeze in 8 ounce containers.

Nutrition Facts : Calories 126.4, Fat 3.2, SaturatedFat 0.5, Sodium 395.4, Carbohydrate 24.5, Fiber 6.8, Sugar 15.3, Protein 3.8

QUESO TACO PASTA BAKE



Queso Taco Pasta Bake image

Homemade queso gives this satisfying beef and pasta bake an amazing Mexican flavor kick.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 9

Number Of Ingredients 13

1 box (1 lb) rotini pasta
1/4 cup butter
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 1/2 cups shredded Cheddar cheese (10 oz)
1 can (10 oz) Old El Paso™ enchilada sauce
1 lb lean (at least 80%) ground beef
1 cup finely chopped onions (2 medium)
1 can (10 oz) diced tomatoes & green chiles

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
  • Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
  • Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
  • Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 g

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From myrecipes.com


QUESO (MEXICAN CHEESE DIP) - CAFE DELITES
2020-11-09 Instructions. Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper.
From cafedelites.com


HOW TO MAKE THE BEST QUESO FRESCO - THE SELF SUFFICIENT HOMEACRE
To make queso seco, add 1/2 teaspoon of salt (instead of 1/4 teaspoon) to the curds. Place the curds (bundled in the cheesecloth) into a colander, then place weight on top to press more of the whey from the curds. Leave for 10 – 12 hours, then remove the cheese from the cheesecloth. Refrigerate for up to 2 weeks.
From theselfsufficienthomeacre.com


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