| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican, Appetizer, Cheese mozz |
4 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1 |
tb |
Water |
| 1/2 |
c |
Breadcrumbs |
| 1/2 |
c |
Cornmeal |
| 1 |
ts |
Dried oregano |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
lb |
Oaxaca or |
|
|
Mozzarella cheese; cut into 1/4-inch slices |
| 1 |
tb |
Butter |
| 2 |
c |
Tomatillo Verde Sauce (See recipe) |
| 1 |
tb |
Minced fresh oregano |
INSTRUCTIONS
Preheat the oven to 500°F. Heat an ovenproof serving bowl for 30 minutes.
In a small bowl beat egg whites with water. In a food processor combine
breadcrumbs, cornmeal, dried oregano, cayenne, salt, and pepper and process
to a fine meal. Dip the pieces of cheese in the egg wash and coat evenly
with the breadcrumb mixture.
In a skillet saute coated cheese in butter over moderate heat until golden.
Place small amount of sauce in hot serving bowl (be careful, it will
sizzle). Slide sauted cheese into bowl and top with remaining sauce.
Sprinkle with fresh oregano and serve immediately.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on
Nov 01, 1997
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