Paquitos
8 sheets 12-by-8-inch phyllo dough, thawed
4 tablespoons melted butter
1 ½ cups crumbled queso blanco with chilies and epazote, or plain queso blanco, or queso fresco, available from the Mozzarella Company
6 sprigs cilantro, for garnish
Salsita Verde
4-6 tomatillos
¼ cup tightly packed cilantro
¼ cup chopped onion
½ garlic clove
1 jalapeño chili, seeded
1 tablespoon vegetable oil
½ teaspoon lemon juice
Salt to taste
Directions for Paquitos
Preheat oven to 400°. Prepare a work surface by placing stack of phyllo off to one side covered with a damp dishtowel and pouring melted butter into a small bowl nearby. Remove a sheet of phyllo, and lay it on a dry work surface, keeping unused phyllo covered with damp towel. Using a pastry brush, coat single sheet lightly with melted butter, repeat with second and third sheets. Then place fourth sheet on top and gently press out air pockets, using your hands. Using the tip of a sharp knife, cut dough into 4-inch squares. Cut queso blanco into 12 pieces and place at an angle in the center of each phyllo square. Fold flaps of phyllo over cheese and place seam side down on baking sheet. Repeat with remaining phyllo and cheese, and brush lightly with remaining butter. Make a tiny slit in the top of each packet and bake for 15 to 20 minutes, or until pastry is golden brown. To serve as an appetizer, spoon a tablespoon of the salsita (see recipe below) on a small plate with two paquitos and a sprig of cilantro.
Directions for Salsita Verde
Remove husks from tomatillos, cut away any blemishes and black spots and rinse with cold water. Cut tomatillos in half, place in a small non-stick saucepan, and cover with cold water. Bring to a boil over medium heat, reduce heat, and simmer for about 10 minutes. Using a slotted spoon, remove tomatillos from water and transfer to a blender, reserving cooking liquid in case salsita needs thinning. Add cilantro, onion, garlic, and jalapeño to blender and process until uniformly smooth.
Heat oil over low heat in a small, non-stick saucepan. Add tomatillo mixture and cook for several minutes, stirring constantly with a heatproof rubber spatula to keep from sticking. Salsita will be thick. To thin it, add a few tablespoons of reserved tomatillo cooking liquid, and continue to cook to desired consistency. Remove from heat, add lemon juice, and season to taste with salt.