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La Menonita en El Molcajete



Salsa Verde: – 1 pound tomatillos, cleaned – 6 ounces jalapeños, stemmed – 1 tablespoon salt, plus more to taste – 5 cloves garlic – 1 cup diced white onion – 1 bunch fresh cilantro, roughly chopped Fried Queso: – 2 large eggs, beaten – 1 ounce water – 1 pound corn tortilla chips, finely crushed – 1 6-ounce piece Real California Menonita cheese – 2 ounces Maseca masa harina – 6 warm tortillas :Hispanic Cheese, Mennonite, Appetizer, Queso, Hispanic Dairy
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To prepare Salsa Verde, in a large pot, combine tomatillos, jalapenos, garlic, and enough water to cover. Add salt and bring to a boil. Reduce to a simmer and cook until tomatillos, jalapenos, and garlic are soft, about 8 minutes. Drain, reserving 1 cup cooking liquid, and transfer to a blender. On medium speed, blend until smooth, adding reserved cooking liquid as needed. Add onion, cilantro, and more salt to taste.

To prepare Fried Queso, preheat the oven to 500°F. Place a molcajete in the oven until ready to serve. Combine eggs and water. In a food processor, process chips to a semi-fine powder. Dust cheese with masa harina, dip in egg mixture, then roll in powdered chips. Cook in a 350°F fryer until heated through, 5-6 minutes. Carefully add cheese to heated molcajete and add 6 ounces Salsa Verde to the side. Serve with warm tortillas.

Recipe courtesy of Chef Chad Clevenger, El Nido Del Buho, Atlanta, Ga. –Cal Mex Invitational Appetizer Category Winner

Per Order:

1 serving