Entomatadas

Ingredients

Directions

1. 1

   Preheat a cast iron skillet or griddle over medium heat for 2 minutes. Pan roast the tomatoes, peppers, and onion for 8 to 10 minutes, or until slightly charred on all sides. Peel the tomatoes, if desired. Place the roasted vegetables in a blender, then add the garlic and salt. Blend for 1 to 2 minutes, or until the sauce is smooth.

2. 2

   Preheat the 2 Tbsp. of vegetable oil in a saucepan over medium heat for 1 minute. Add the blended tomato sauce and chicken broth, reduce the heat to medium-low, and simmer for 15 minutes. Cover and keep the tomato sauce warm until needed.

3. 3

   Cut the V&V Supremo® Queso Blanco Del Caribe® Brand Cheese into 12 pieces. Preheat a nonstick griddle or comal over medium heat for 2 minutes. Sear the cheese for 30 seconds on each side, until golden brown.

4. 4

   Preheat the ¼ cup of oil in a heavy-bottomed pot or skillet over medium heat for 2 to 3 minutes. Dip the tortillas, one at a time, into the hot oil for 10 seconds. Drain the tortillas on a tray lined with paper towels.

5. 5

   Dip the tortillas in the tomato sauce and place them on a platter. Place 1 piece of seared cheese on each tortilla and roll the tortilla around the cheese.

6. 6

   Place 2 entomatadas on each plate and spoon extra tomato sauce over the top. Garnish with the cilantro, onion, V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, and grated V&V Supremo® Sierra® Brand Cotija Cheese. Serve and enjoy!