How to make cheese entomatadas with canned tomato sauce (Entomatadas de Queso)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: cottage cheese

Cottage cheese is lower in fat and cost-effective.

Heat vegetable oil in a pot over medium heat.

Add garlic (pressed) and cook for a couple of minutes.

Add 2 teaspoons of dried minced onion to the pot.

Stir in the tomato sauce and cook for a couple of minutes.

Add water to the sauce mixture.

Crush Mexican oregano between palms and add to the sauce.

Add chicken bouillon for flavor and salt.

Reduce heat to medium-low and cover the pot, letting it simmer for about 10 minutes.

Heat enough vegetable oil for frying in a skillet over medium-high heat.

Quickly fry each tortilla one at a time on each side for a few seconds.

Transfer fried tortillas to a paper towel lined plate to drain.

Assemble the entomatadas by dipping one tortilla at a time into the sauce.

Lay the dipped tortilla on a plate and add 2-3 tablespoons of crumbled queso fresco to one side.

Fold the tortilla over the filling and repeat with remaining tortillas.

Pour some of the sauce over the assembled entomatadas.

Garnish with additional crumbled queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens