- 1 Pound farm fresh tomatillos
- Cheese of choice (goat or blue recommended)
- Half & half
Slice your cheese and set it aside. Wash and dry the tomatillos before slicing them in half. Dip each tomatillo into the half & half and roll them in the corn meal. Lightly pan fry each one over medium heat and top with your cheese.
- 1 Bunch farm fresh cilantro
- 1/4 C Pumpkin seeds
- 1 Clove garlic (peeled)
- 1/2 Lime (juiced)
- Drizzle of olive oil
- Salt & pepper to taste
Place all ingredients into a food processor and wiz until you reach your desired consistency.