Quesadillas Blancas Con Salsa Verde

Author Notes

Mexican open-air markets are packed with locals and tourists who come to buy locally made and produced goods. You can buy anything from baskets and huaraches to produce, meat, and cheese. And then there are the delicious aromas of food being cooked on site. You can watch the local ladies making fresh tortillas for tacos and quesadillas and licuadoras blending fruit drinks. The quesadillas are particularly appealing. This recipe is for a quesadilla stuffed with a simple mixture of chilies and onions with queso blanco. On the street or in the market, your quesadilla would come with salsa on the side. At home, I like to serve quesadillas on a platter with an assortment of pico de gallo, tomatillo salsa, and tomato salsa with slices of avocado and wedges of lime on the side. Yes, you can buy salsas at the store, but por que? They are easy to make at home and they taste so much better. Here, I have included a recipe for a spicy salsa verde. It is made with tomatillos and serrano chilies. If you like your salsa hot, use 2 serranos - (caution: the salsa is made WITH the serrano seeds for an eye-watering kick) If you prefer things a bit more tame, use 1 serrano chile. - Waverly —Waverly

Test Kitchen Notes

Mexican cooking can be so labor-intensive that it's tempting just to head to the nearest taco truck instead. But this salsa verde, made by charring tomatillos and serranos in a cast-iron skillet, couldn't be simpler (garlic-lovers might want to think about throwing in an extra clove), and the onion-poblano filling lends a nice bite to the primordial ooze of melted asadero cheese. ¡Buen provecho! - Kukharka —mitschlag