Queso Blanco with Roasted Tomato Sauce
- 1 (12-ounce) square or package queso blanco, cut horizontally in three pieces (4 ounces each)
- Fresh hot tortillas or tortilla chips
- 1 (14.5-ounce) can diced fire-roasted tomatoes
- 2 unpeeled garlic cloves
- 1 jalapeño pepper
- Salt, to taste
- 1 teaspoon dried Mexican
- oregano
- 2 tablespoons olive oil
Instructions:
Made with the finest dairy products, Queso Blanco will enhance your dishes with its irresistible mild flavor and smooth texture.
- For the sauce, place the tomatoes in the bowl of a food processor or the beaker of a blender. Heat a heavy skillet, such as cast iron, until very hot. Place the garlic cloves and jalapeño in the skillet. Grill until “roasted” and the skin turns black in places, turning as necessary.
- Peel the garlic and chop roughly. Add to the tomatoes. Cut the jalapeño in half. Stem and seed. Roughly chop half of the jalapeño. Add to the tomatoes. Blend, leaving a rough texture. Taste for salt, adding some if necessary. Add more chopped reserved jalapeño if a hotter flavor is preferred. Stir in the oregano.
- Heat the olive oil in a medium skillet until hot. Add the sauce (it will splatter). Stir and cook at a low boil for about 5 minutes until it thickens and reduces slightly. Keep warm.
- For the cheese, heat a large, nonstick skillet over medium-high heat. Lightly grill the cheese slices until golden brown on all sides, 5 to 6 minutes.
- To serve, transfer the slices to serving plates and spoon the warm sauce over each slice. Serve with fresh hot tortillas or crisp tortilla chips.