What kind of cheese works best for Queso en Salsa Verde?

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.

Can I make the salsa verde ahead of time?

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.

Is Queso en Salsa Verde spicy?

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.

How do I store leftovers?

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.

Can I freeze Queso en Salsa Verde?

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.

What can I serve with Queso en Salsa Verde?

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 - Nibbles and Feasts

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

Scale

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

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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.