ROASTED TOMATILLO SALSA W/ MEXICAN CHEESE CRISPS
Roasted Tomatillo Salsa w/ Mexican Cheese Crisps
Yield: 8
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
For the Cheese Crisps
Instructions:
- 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.
- 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.
- 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!