Queso en Salsa Verde
Queso en Salsa Verde:A Dish Rooted in Tradition
There’s something deeply comforting about waking up to the aroma of roasted chiles and simmering tomatillos. Queso en Salsa Verde, cheese in green chile sauce, is one of those dishes that feels like a warm hug from home. In many Mexican households, it’s a beloved breakfast or brunch favorite that combines simplicity with bold flavor. The tender slices of panela cheese, the smoky heat of roasted poblanos, and the tangy brightness of green salsa come together to create a dish that’s rustic yet deeply satisfying.
Related Recipe: Panela Cheese Stuffed Squash
Queso en Salsa Verde has humble origins in central Mexico, where cooks often turned to local staples like fresh cheese, chiles, and tomatillos to create hearty meals without meat. It’s closely related to queso fundido and entomatado de queso, but unlike those, this dish leans toward freshness and vibrancy thanks to its signature green salsa.
The tomatillo, often mistaken for an unripe tomato, is native to Mexico and has been cultivated since pre-Columbian times. It’s a defining ingredient in countless Mexican salsas, lending its tartness and green hue to everything from enchiladas to stews. Pair that with smoky poblano chiles, another Mexican staple, and you’ve got a dish that perfectly represents the balance of heat, tang, and heartiness characteristic of traditional Mexican cooking.
Making Queso en Salsa Verde
This dish starts with roasting poblano chiles. A step that adds depth and a gentle smokiness. Roasting can be done ahead of time to make morning prep easier. Once charred, the chiles are steamed, peeled, and sliced into strips (rajas).
The green salsa is made by roasting serrano and jalapeño chiles with tomatillos, then blending them with onion, garlic, cilantro, and salt. The sauce simmers until it thickens slightly, filling the kitchen with its zesty aroma. Finally, slices of panela cheese. Lightly seared until golden and speckled then nestled into the warm salsa to soak up all the flavor.
The result is an earthy, spicy, and creamy dish that feels indulgent but still light enough for breakfast or brunch.
Ingredient Variations
- While panela is traditional, other types of Mexican cheese can be used depending on what’s available. Queso fresco or queso blanco will also work, though they’re slightly saltier and tend to crumble more. For a creamier, meltier version, try queso Oaxaca or queso asadero, but add them at the end of cooking to prevent overmelting.
- If you prefer a milder flavor, replace the serrano and jalapeño chiles with a few roasted Anaheim or guero chiles. If you like your food extra spicy, keep the seeds in or add a small habanero for an extra kick.
- Vegetarians often keep this dish as is, but it can also be turned into a heartier meal by adding scrambled eggs or diced potatoes to the sauce.
Storage and Make-Ahead Tips
- Queso en Salsa Verde can be partially prepped ahead to make weekday mornings easier. The roasted poblano strips and the green salsa can both be made up to three days in advance and stored separately in airtight containers in the refrigerator. When you’re ready to serve, reheat the salsa, add the cheese, and simmer briefly until warmed through.
- Leftovers should be stored in the fridge for up to two days. Because panela cheese holds its shape well, it reheats beautifully without losing texture. Gently warm it over low heat on the stove, adding a splash of water if the salsa thickens too much.
Serving Suggestions
Traditionally, queso en salsa verde is served with refried or pinto beans and warm corn tortillas. The perfect companions for scooping up every last drop of the tangy, spicy sauce. It’s also delicious spooned over crispy tostadas for a quick breakfast or brunch. For a more complete Mexican breakfast spread, serve it alongside fried eggs, freshly brewed café de olla, and a few slices of ripe avocado.
If you’re hosting brunch, this dish pairs beautifully with a light fruit salad or a glass of agua fresca made from cucumber or cantaloupe.
FAQs
Panela cheese is ideal because it holds its shape when heated and develops a lovely golden crust when seared. If you can’t find panela, queso fresco, queso blanco, or queso asadero make good substitutes, though each will give a slightly different texture and saltiness.
Yes! The green salsa can be made up to three days in advance and stored in an airtight container in the refrigerator. Reheat it over medium heat before adding the cheese.
The spice level depends on the chiles used. Serrano and jalapeño chiles add medium heat, but you can tone it down by removing the seeds or substituting milder peppers like Anaheim. For a spicier version, add extra serranos or a small habanero.
Store leftovers in an airtight container in the refrigerator for up to two days. When reheating, do so gently on the stove over low heat, adding a splash of water if the sauce thickens too much.
It’s not recommended. Fresh cheeses like panela tend to lose their texture after freezing. However, you can freeze the salsa verde alone for up to three months and then prepare the cheese fresh when ready to serve.
Traditional sides include refried or pinto beans and warm corn tortillas. It also pairs well with fried eggs, avocado slices, or crispy tostadas for a hearty breakfast or brunch.
Queso en Salsa Verde
- Prep Time: 15 minutes
- Cook Time: 1 hour and 10 minutes
- Total Time: 0 hours
- Yield: serves 8
Description
A beloved Mexican breakfast classic, Queso en Salsa Verde combines roasted poblano chiles, fresh tomatillos, and creamy panela cheese in a bright and smoky green sauce. This comforting dish comes together easily. Especially if you roast the poblanos ahead of time, and pairs perfectly with beans, eggs, and warm tortillas. It’s simple, soulful, and full of authentic Mexican flavor.
Ingredients
- 3 large poblano chiles
- 2 tablespoons cooking oil, divided
- 3 serrano chiles, stems removed
- 2 jalapeños, stems removed
- 2 pounds (about 16) tomatillos, husks removed
- ½ white onion (about ½ cup)
- 2 garlic cloves
- ½ cup fresh cilantro sprigs (about 25 sprigs)
- ½ teaspoon salt
- 1 pound panela cheese, sliced in 1 ½ inch squares ½ -inch thick
- cooked pinto beans for serving
- corn tortillas for serving
Instructions
- Rinse poblano chiles and wipe dry with a paper towel. Lightly cover with ¼ teaspoon oil each. Rub thoroughly and wipe off any excess.
- Turn stove burner on high. Using tongs, place 1-2 chiles poblano chiles on burner, directly over flame.
- Using metal tongs, turn chiles every 2 to 3 minutes. Allow the skin to blacken on all sides, but do not let the skin turn to ash.
- Carefully remove the charred chiles with tongs and place them in a clean plastic bag. Seal the bag or fold the opening over, leaving some air inside. This will allow the chiles to steam. Steam for at least 10 minutes.
- Carefully open the plastic bag to release hot steam. When the chiles are cool enough to handle, remove them from the bag.
- Place steamed chiles on a cutting board. Holding the chile by the stem and using the back of a knife or edge of a spoon, scrape the charred skin away from you.
- Cut each chile from the stem side to the bottom. Cut off stem and cluster of seeds and scrape off veins and any extra seeds. Slice in strips and set aside.
- Heat a comal or large skillet over medium-high heat. Place serrano chiles, jalapeño chiles and tomatillos on comal, about 15 minutes, turning frequently with tongs until char spots appear. Transfer to a blender. Add onion, garlic, cilantro, salt and ¾ cup water. Blend on medium speed for 10 seconds.
- Heat 1 teaspoon oil in a separate skillet over medium high heat. Arrange cheese slices 3-4 a time, turning frequently or until a golden and charred spots appear, transfer to plate and repeat until all the cheese slices are roasted. Set aside.
- Heat remaining oil over medium heat in a large sauté pan. Add blended sauce and poblano strips. Add water ¼ cup at a time if sauce is too thick. Cover and simmer for 10 minutes. Remove from heat, add cheese slices, cover, and let rest for 10 minutes or until cheese slices are heated through.
- Serve with pinto beans and corn tortillas.
