Grilled Mexican Queso Panela with Roasted Tomatillo and Poblano Salsa Recipe :: The Meatwave

Ingredients

• For the Salsa
• 2 small or 1 large poblano pepper (about 1/3 pound)
• 3 large tomatillos, husked, washed, and halved (about 1/2 pound)
• 1/3 cup packed roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon fresh juice from 1 lime
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• 1/2 teaspoon sugar
• Salt and cayenne pepper, to taste
• 1 small yellow or white onion, finely diced
• 3 tablespoons finely chopped fresh cilantro
• 12 ounces queso panela, cut into 1/2-inch slices
• Corn tortillas, for serving