Cheese Entomatadas Recipe

This Cheese Entomatadas Recipe is the closest you'll get to the comfort of a Mexican version of grilled cheese and tomato soup. It's everything you love, perfect for a quick breakfast or lunch.

Prep Time8

Cook Time20

Total Time28

Servings: pieces

Calories: 224kcal

Author: Christian Guzman

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Important: Whenever possible, use a scale for measuring dry ingredients, like flour. This is the more accurate measurement. The scoop and level method of measuring is not accurate because you don't know how packed your flour has become. If you don't have a scale, stir the flour lightly then use the spoon and fill method instead.

Equipment

Standing or immersion blender

Ingredients

▢ 2 tablespoons Safflower Oil or other preferred oil
▢ 1 Jalapeño with stem, seeds and membranes removed
▢ 1 Onion large, divided
▢ 14.5 ounces Diced Tomatoes
▢ ½ teaspoon Salt
▢ ½ teaspoon Cumin
▢ 6 Corn Tortillas
▢ 1 ½ cups Monterey Jack Cheese or other melting cheese like Mexican Quesadilla, shredded

Instructions

Remove stem, seeds and membranes from jalapeño then cut it into manageable pieces (about 4). Chop onion. Cook jalapeño and HALF chopped onion in skillet until slightly browned, about 7-8 minutes. With slotted spoon, remove to blender, leaving any remaining oil in skillet.
Add tomatoes, salt and cumin to blender. Pulse until smooth.
Pour tomato mixture into separate saucepan on medium heat. Bring to boil then reduce to simmer while preparing the tortillas.
Fry each tortilla for about 10-20 seconds on each side in the remaining oil. If necessary, add more oil. Don't overcook. The tortillas should be softened but not crispy. Remove to a plate and blot with paper towel as necessary to remove any excess oil.
Once the tortillas are cool enough to handle, begin assembly. Place ¼ cup sauce on microwave safe plate. Spread evenly. Place about 2 or 3 tablespoons cheese and one tablespoon onion (the other half of the onion that wasn't cooked) in center of a tortilla, roll up (or fold over) and place on top of tomato mixture on plate. Repeat for remaining tortillas. (We usually put two or three per plate.) Pour about ¼ cup sauce on top of rolled tortillas. If desired, sprinkle some shredded cheese on top.
Microwave assembled tortillas 1-2 minutes to melt the cheese. Serve immediately. If you prefer, you can assemble the entomatadas on an oven safe plate and heat slightly in an oven to melt the cheese.

Notes

When serving, sprinkle with cilantro and Mexican crema. Serve with avocado slices. Add crumbles of queso fresco too, if desired.

This sauce is mild. If you prefer something more spicy, use serrano chile instead.

When using fresh tomatoes, boil and peel 6 roma tomatoes. The sauce may need to simmer longer to come to desired consistency.

Traditionally, Mexican entomatadas are served folded in half. I believe (but could be wrong) that enchiladas didn't start being rolled until much later, when mixed with other cultures, by placing the enchiladas in a casserole. You can roll or fold, as you choose.

Nutrition Facts

Cheese Entomatadas Recipe

Amount Per Serving

Calories 224 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Sodium 456mg20%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.