Entomatadas (Cheese-Filled, Tomato Sauce-Smothered Tortillas)

food52.com

Debbie Fenner

subheading: For the tomato sauce:

2 tablespoons olive oil

1 medium white onion, chopped

2 garlic cloves chopped

1 jalapeño, chopped

2 tablespoons tomato paste

1 chipotle in adobo, chopped, plus 1 teaspoon of sauce from the jar

1 15-ounce can fire roasted tomatoes

2 tablespoons apple cider vinegar

¼ teaspoon dried oregano

¼ teaspoon dried basil

1 pinch Salt and pepper, plus more to taste

subheading: For the assembly:

6 to 8 corn tortillas

½ cup (approximately) Queso Oaxaca (or more!)

¼ cup to ½ cup chopped sun-dried tomatoes

6 drops Sour cream, for garnish

1 handful Queso fresco, crumbled, for garnish

1 handful Torn cilantro, for garnish

1 avocado (sliced), for garnish (optional)

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer