How to Make Entomatadas con Queso | The JayLi Life

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while maintaining creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides tanginess with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers crunch without heat.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber.

Add 5 roma tomatoes, 1 jalapeno, and 1 large garlic clove (or 2 small) to a pot.

Cover the vegetables with water and turn on the heat to cook until soft, about 20-25 minutes.

Dice about 1 cup of white onion and set aside.

Crumb the queso fresco in a bowl, using as much as desired.

Once the vegetables are soft, blend them without adding any liquid.

Heat a skillet and add about 1 tablespoon of vegetable oil.

Add some of the diced onion to the hot oil and cook until slightly browned.

Pour the blended sauce into the skillet with the onions, reduce the heat, and add salt to taste.

Simmer the sauce on low heat, stirring occasionally.

In another pan, heat more vegetable oil to toast the corn tortillas.

Submerge each tortilla in the sauce, being careful not to break them.

Add crumbled cheese and optional diced onion to the tortillas, then roll them up.

Place the rolled tortillas on a plate and top with more sauce and cheese.

Garnish with avocado before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens