Recipe by ellie_
I thought this sounded interesting as an appetizer for a Mexican meal. Recipe source: Coyote Cafe
Top Review by Lalaloula
I made this today for a mexican theme dinner and it was so yummy! Really easy to make as well and looked spectacular, too. I used some red bell pepper instead of the tomatillos, which was really nice. I pureed the mixture with my hand held blender and it had a creamy yet slightly chunky consistency, which I liked a lot. I used the farmer's cheese option and it paired very well with the spicy sauce. Also used taco chips to scoop it out of the serving dish. Thanks so much for sharing this little gem of a recipe with us, ellie_! Made for Newest Zaar Tag 2009.
- 59.14 ml pumpkin seeds, green and unroasted
- 1-2 leaf epazote (optional)
- 1 garlic clove, roasted and peeled
- 4 tomatillos
- 1 leaf romaine lettuce
- 8 sprig cilantro
- 1 poblano chile, roasted, peeled and seeded
- 14.79 ml olive oil
- 59.14 ml chicken stock (or broth)
- 340.19 g goat cheese (or farmer's cheese or queso fresco)
- 29.58 ml olive oil
Directions See How It's Made
- In a skillet, dry roast the pumpkin seeds for 5 minutes or until they finish popping. Let cool.
- Combine pumpkin seeds in a blender with the epazote, garlic, tomatilllos, lettuce, cilantro, poblano, 1 tablespoon olive oil, stock and salt and puree.
- Cut cheese into 4 slices and put a slice in each of 4 gratin dishes. Brush tops of cheese with 2 tablespoons olive oil and then place under the broiler and broil until brown and bubbly (5 minutes).
- Pour pumpkin pesto around the cheese and serve with tortilla chips (it is pretty with the colored chips).