Pan Fried Cheese With Lime Salsa Verde

A Summer Classic

I’m not really a vacationer, I’m a doer of things.

I am currently in Massachusetts doing store runs to Roche Brothers market, then headed to New York to do ride alongs with my new sales team to expand Eat Happy Kitchen into more stores on the eastern seaboards.

Along the way, I get to catch up with old friends, watch my husband’s work come to life in the form of a movie he co-wrote finally get made 20 years later, celebrate my daughters birthday, see family, stick my toes in the ocean, and exhaust myself while trying to work hard every moment in between.

HAYYYY, HAVE YOU HEARD? OUR CHEESE BITES ARE DELICIOUS!

The reviews are pouring in, THANK YOU for everyone who has not only ordered and gobbled down their bites, but to everyone who has already re-ordered!

I’m glad to see y’all are as addicted to these things as I am.

And for everyone else on the fence, just give them a try! I never lead you astray when it comes to food, do I?

Since I’m traveling and exhausted, in addition to the cooking class I did a few days ago on Chicken Piccata, this week’s post is a reprint from my old site.

I am migrating all my recipes to this Substack so that you can find them all in one place.

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 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 Panela, 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.

Here’s the downloadable, printable PDF of this recipe:

Pan Fried Cheese With Lime Salsa Verde Annavocino Ehk

171KB ∙ PDF file

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Here’s the instagram post tutorial on how to make it.

Now, go enjoy some summer in a bowl…

PAN FRIED CHEESE WITH LIME SALSA VERDE

(Yields 1 1/2 cups salsa/serves 4)

• 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 the oven to 450 degrees. Roast the tomatillos until soft, about 12-15 minutes. Remove from the oven and let cool. In a Vitamix or food processor, combine the roasted tomatillos, onion, pepper, hatch chilis, and lime juice until puréed.

In a nonstick sauté pan on medium high heat, pan fry the cheese, letting each side get a golden brown sear. Or you can grill the cheese, if you prefer.

Place the pan fried cheese in a serving dish and pour the lime salsa verde around the edges. Serve garnished with chopped cilantro leaves.