Seared Queso Fresco with Tomatillo Salsa and Tortilla Chips

• 1 pound tomatillos, husks removed
• 1/2 medium onion, chopped
• 3 serrano chiles, stemmed and seeded
• 3 garlic cloves, quartered
• 3 tablespoons finely chopped fresh cilantro
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound panela cheese (or mozzarella cheese), cut into 1-inch-thick slices, patted dry
• Tortilla chips (see Tip)

1. Put the tomatillos in a medium saucepan and add enough water to cover.
2. Bring to a simmer over medium heat and cook for 5 minutes, or until tender.
3. Transfer the tomatillos and 1/4 cup of the cooking liquid to a food processor.
4. Add the onion, chiles, garlic, and cilantro, and blend until smooth.
5. Transfer the salsa to a bowl and let it cool completely.
6. Then season to taste with salt and pepper, cover, and refrigerate until cold.
7. (The salsa can be prepared 1 day ahead and kept refrigerated.)
8. Heat the olive oil in a large heavy saute pan over medium-high heat.
9. Working in 2 batches, add the cheese slices and sear for 2 minutes per side, or until browned.
10. Carefully transfer the cheese to a platter.
11. Repeat with the remaining cheese.
12. To eat, top each tortilla chip with a piece of cheese and then with salsa.
13. Tortilla chips, or totopos, as they are known in mexico, are very easy to make.
14. Cut tortillas into any desired shape (you can have fun with this if you like) and deep-fry them in 350F vegetable oil until crisp, about 3 minutes.
15. Drain them on paper towels and season them heavily with salt while they are still warm.
16. Store the tortilla chips in an airtight container at room temperature for up to 1 day.

onion, serrano chiles, garlic, fresh cilantro, salt, olive oil, panela cheese, tortilla chips

Taken from www.epicurious.com/recipes/food/views/seared-queso-fresco-with-tomatillo-salsa-and-tortilla-chips-386952 (may not work)