4 sheets phyllo dough, thawed
4 Tablespoons unsalted butter, melted
8 ounces Queso Blanco with Chiles and Epazote, crumbled
Preheat the oven to 375ºF.
Lay a sheet of phyllo dough out on a dry work surface. Brush the dough lightly and quickly with some of the melted butter. Place a second sheet of phyllo on top of the first sheet and brush it will butter. Repeat with the remaining 2 sheets. Cut the dough into 4-inch square pieces. Cover dough with a damp towel until ready to fill.
One by one, divide the Queso Blanco among the squares and fold over the sides and then the top and bottom of each square to make a little packet. Place the seam side down on a non-stick baking sheet (or alternatively, a baking sheet lined with buttered parchment paper), brush the packet with butter, make a tiny slit in the top, and bake for 10 to 15 minutes, or until the 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 and Chenin Blanc.