QUESO PACKETS4 sheets phyllo dough, thawed
4 tbsp. unsalted butter, melted
8 oz. queso blanco cheese
2 tbsp. roasted, minced jalapenos or poblano chiles
2 tbsp minced fresh epazote (or cilantro) (optional)
Lay a sheet of phyllo dough out on a dry work surface. Brush dough lightly and quickly with some of the melted butter. Place a second sheet of phyllo on top of first sheet and brush it with butter. Repeat with remaining 2 sheets.
Cut dough into 4-inch square pieces. Cover dough with a damp towel until ready to fill.
One by one, divide queso blanco among the squares. Sprinkle over a few chiles and, if using, minced epazote OR cilantro.
Fold over the sides and then the top and bottom of each square to make a little packet.
Place seam side down on a nonstick baking sheet (or alternatively, a baking sheet lined with buttered parchment paper). Brush packet with butter, make a tiny slit in top.
Bake 10 to 15 minutes, or until pastry is light golden brown.
Serve hot, straight out of the oven. These are great appetizers, especially with beer, margaritas and wines such as riesling or chenin blanc.
Makes 12 servings
Source: Adapted from source:
The Cheese Lover's Cookbook and Guide by Paula Lambert