How to Make Entomatadas de Queso

cheese

🥗Healthier: cottage cheese

💰Cheaper: queso fresco

Cottage cheese provides lower fat content while maintaining creaminess.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a tangy flavor with fewer calories.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds sweetness without heat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with lower cost.

Roast 6 Roma tomatoes on all sides in a hot pan.

Set roasted tomatoes aside.

In a separate pan, fry 1/2 white onion, 3 garlic cloves, and Serrano chilis in oil.

Remove skin from tomatoes and stems, then add to blender with fried onion, garlic, and chilis.

Add 1 tablespoon chicken bouillon and 1/2 cup water to blender.

Blend until smooth and add 1/4 teaspoon oregano.

Fry the salsa in the same oil used for the onion and garlic until it boils, then reduce heat and cook for 15 minutes.

Warm corn tortillas in a skillet with oil for about 30 seconds on each side, then transfer to a plate with napkins to absorb excess oil.

For filling, use diced white onion and crumbled queso fresco.

Dip each tortilla into the salsa, add queso fresco and onion, then roll up.

Repeat for remaining tortillas, adding extra salsa and more queso fresco on top.

Finish with Crema Mexicana and serve.

Cooking Techniques

Equipment Needed

Spice Level: