ROASTED TOMATILLO SALSA W/ MEXICAN CHEESE CRISPS

Roasted Tomatillo Salsa w/ Mexican Cheese Crisps
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Roasted Tomatillo Salsa w/ Mexican Cheese Crisps

Yield: 8
Author: Yasmine Wahab
Prep time: Cook time: Total time:

Ingredients:

For the Salsa
  • 9-10 small tomatillos, husks removed
  • 2 garlic cloves
  • 2 jalapeños
  • 1/2 yellow onion, quartered
  • 1/2 bunch of cilantro
  • 1/2 lime, juiced
  • 1/2 tsp salt

Instructions:

  1. Preheat oven 350F and place a nonstick mat on a baking sheet. Grate the cotija and blanco cheese in 2 separate bowls. Place a 1” or 2” cookie cutter on the mat and spoon on the cheese and slightly pressing down. Place in the oven for 4-5 mins (watch closely or they will burn). Remove from the oven and allow to cool on a baking rack.
  2. Preheat oven 425F. Wash and cut the tomatillos and jalapeños in half. Place them cut side down on the baking sheet. Add 2 garlic cloves and then place them in the oven for 15 minutes.
  3. Once roasted, place the veggies in the food processor along with cilantro, onion, lime juice and salt. Blend on high for 2-3 minutes until everything has been combined and it has the right consistency. Pour in a bowl and serve with the cheese crisps. Enjoy!
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