Chef Chad Clevenger takes appetizers up a level with La Menonita En El Molcajete – a fried queso and salsa verde combo made with buttery CA Menonita cheese.
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
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.
2022 Cal Mex Invitational Appetizer Category Winner
