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California Queso Patacones

This recipe can be found at El Restaurante

Recipe and photo courtesy of California Milk Advisory Board

Makes 20 – 24 servings

The Patacones:

7 or 8 each green plantains

Sea salt, as needed

Peel plantains by cutting ¼ inch off each end of the plantain. Carefully, without cutting into the plantain itself, slice the skin down one side. Gently pry the peel off with your fingers. Cut each plantain into 1- to 1 ½-inch pieces and place them in a stock pot filled with salted water. Boil the plantains for 10 to 15 minutes, or until you can poke a needle through them. Drain off the water and cool the plantains.

     Spray 2 pieces of wax paper with food-release spray. Place a piece of plantain standing on the wax paper, top with the other paper, and use a small sauté pan to flatten it without breaking until it is about ¼ inch thick. Repeat until all the cut plantains are flattened.

     Preheat a fryer to 350°F.  Fry the plantain rounds in small batches until golden brown, 1 to 2 minutes per side. Drain the plantains on a sheet tray lined with paper towels. Season with sea salt on both sides.

The Queso Relish:

¼ c. rice wine vinegar

1 T. fresh lime juice

1 T. sugar

¼ t. red pepper flakes

Pinch Kosher salt

½ c. of ¼-inch dice Real California Oaxaca cheese

¼ c. of ¼-inch dice Roma tomatoes

¼ c. of ¼-inch dice red onion

¼ c. roasted corn, chilled

½ c. ¼-inch dice avocado

1 T. chopped green onions, sliced in half lengthwise

1 t. chopped cilantro

In a mixing bowl, combine the vinegar, lime juice, sugar, red pepper flakes, and sea salt. Whisk to combine and dissolve the sugar. In another bowl, mix together the Oaxaca cheese, tomatoes, onions, corn, avocado, green onions, and cilantro until well combined. Pour the vinegar mixture onto the vegetables and mix gently to combine well. Adjust seasoning if necessary. Store, label, and refrigerate.

To prepare and serve (per serving):

3 each Patacones

1 ½ oz. Real California Oaxaca cheese, shredded

2 T. Queso Relish

Julienned green onions, as needed

1 each lime wedge

Preheat a broiler or salamander. Coat a half sheet tray with food-release spray. Place 3 patacones on the tray. Top each with at least 1/2 oz shredded Oaxaca cheese. Place in the broiler/salamander until cheese is completely melted. Top each with 2 T. of Queso Relish, piling it high. Garnish with green onions (optional) and serve with a lime wedge on the side.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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