I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie.
But when I think of it, tomatillos are sweet also! Which is probably why cookbook author Eugenia Bone swooned when she first ate a baked tomatillo brie. She credits her friend, a proclaimed tomatillo “queen,” with the original recipe.
I’ve written about two of Ms. Bone’s books now, one a cookbook entitled Well Preserved, which contains this brie recipe and my most favorite condiment Foriana Sauce, and the other, more a memoir with recipes, entitled At Mesa’s Edge.
From the above book I’ve made her leek and cilantro pesto tart. Fabulous.
So back to this baked tomatillo brie recipe, I happened to have a brie in the freezer, left over from the holidays. I thought it was a good time to see if brie can maintain its quality once thawed. It’s been 6 months. So this was a perfect time to try out this recipe! Even though I really don’t need any reason to bake a brie….
Baked Tomatillo Brie
Adapted from Well Preserved
2 Poblano peppers
2 jalapeno peppers
4 cloves garlic
2 pounds fresh tomatillos
A few sprigs of fresh cilantro
Preheat the oven to a “roast” setting, or at least 400 degrees Fahrenheit.
Peel the onion and slice it into wedges. Place them in a large roasting pan.
Remove the stems from the chile peppers and chop them up into uniform pieces. Place those over the onions.
Remove the peels from the tomatillos.
Give them a gentle warm water rinse to remove any stickiness. Dry them, then cut them into equal pieces and place in the pan. Mine were on the average size, so I cut them into sixths.
Drizzle a little olive oil over the top, and give them a sprinkle of salt.
Roast everything until nice and browned. Let cool.
Once cool, place everything from the roasting pan into a blender jar or food processor. Add a little cilantro.
Blend until it’s the consistency you like; I prefer to have some texture.
To be fair, there is no oil in Ms. Bone’s recipe, and no cilantro. I just can’t use tomatillos without at least a little bit a fresh cilantro. I kept it to a small amount, so this sauce stayed a sauce, and didn’t turn into a salsa.
What I did omit from Ms. Bone’s tomatillo sauce recipe was lemon juice. I just didn’t think it was necessary. Tomatillos, to me, are already lemony.
In Ms. Bone’s recipe, she simply let a ripe Brie come to room temperature. Then she poured the tomatillo sauce over the top. She didn’t specify if the sauce was hot or at room temperature.
My brie won’t be that runny, I know, because it’s not extremely ripe. Plus, it was frozen at one time. So I’ll be heating mine up to get that runniness that so typefies a baked brie. And the sauce will be hot as well. And instead of baking? I’m using my microwave.
Place the room temperature brie on a microwave-safe serving platter. Pour over the desired amount of tomatillo sauce. Heat in the microwave. I did this gradually, taking advantage of the power controls, because I didn’t want to “cook” the brie.
Serve with chips – I used a fun roasted red bell pepper-flavored variety.
And then, break open the brie and watch magic happen.
The mix of the warm brie and tomatillo sauce was absolutely perfect. You’ll just have to make your own to discover this fabulous flavor combination.
And the brie? I would never have guessed that it had previously been frozen. Which is really good to know. Don’t ever throw brie away!!!