Recipe by Chef Chad Clevenger, El Nido Del Buho, Atlanta, Ga.; courtesy of California Milk Advisory Board
Makes 1 serving
The Salsa Verde:
1 lb. tomatillos, cleaned
6 oz. jalapeños, stemmed
1 T. salt, plus more to taste
5 cloves garlic
1 c. diced white onion
1 bunch fresh cilantro, roughly chopped
The Fried Queso:
2 large eggs, beaten
1 oz. water
1 lb. corn tortilla chips, finely crushed
1 6-oz. piece Real California Menonita cheese
2 oz. Maseca masa harina
6 warm tortillas
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 the 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.