It’s tomatillo season here in farm country. Why on earth not use every last one on making homemade Salsa Verde? Yes, I have a great version of Salsa Verde in the first Eat Happy cookbook. If you’re into canning/jarring, I strongly recommend quadrupling this recipe and canning some for later times.
This Salsa Verde uses lime for some brightness and tang that perfectly complements the fried cheese. You could add more lime juice if you are into that sort of thing (and who isn’t).
If you can’t find Serrano peppers, feel free to use jalapeño, and if you like more spicy, use more pepper.
Feel free to use any grilling cheese or cheese that holds up to pan frying: Halloumi, Grilling Cheese, Queso Panelo, and (even though I can’t stand the misnomered name) Bread Cheese. You can slice before serving, or let everyone dig in with their own knives and fight over their portion.
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Pan Fried Cheese with Lime Salsa Verde
- Lime Salsa Verde
- Yield 1.5 cups
- 1 pound tomatillos, peeled and washed
- 1/2 sweet onion, loosely chopped
- 1/2 Serrano pepper, chopped (seeds and stems removed)
- 4- ounce can fire roasted green or Hatch chilis
- Juice of 2 limes
- Chopped cilantro leaves, for garnish
- 8- ounce package Panela cheese, bread cheese, halloumi cheese, or grilling cheese
- Preheat oven to 450 degrees. Roast tomatillos until soft, about 12-15 minutes. Remove from oven and let cool. In a Vitamix or food processor, combine roasted tomatillos, onion, pepper, hatch chilis, and lime juice until puréed.
- In a nonstick sauté pan on medium high heat, pan fry cheese, letting each side get brown sear marks. Or you can grill the cheese, if you prefer.
- Place pan fried cheese in a serving dish and pour lime salsa verde around the edges. Serve garnished with chopped cilantro leaves.