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• 8 medium tomatoes, stewed

• 1 jalapeno, stewed, remove stem (optional)

• 8 green onions, chopped, divided

• 1/4 bunch of cilantro, chopped

• 2 garlic cloves

• 10 corn tortillas

• 3 cups Ice-burg lettuce, chopped, put aside 1 cup for garnish

• 1/2 pound cheddar cheese, shredded, put aside 1/2 cup for garnish

• 1/4 cup oil

• SERVES 5

Step 1

In a large sauce pan, stew tomatoes and jalapeno. After stewed; core and peel tomatoes, remove stem from jalapeno. Put into a blender or food processor; add garlic. Process until well mixed.

Step 2

Pour into a large sauce pan; add 4 gr. onions and cilantro. Simmer for 15 minutes. Salt and pepper to taste. Keep warm.

Step 3

Fry corn tortillas for 5 sec. or until soft, in hot oil . Now you are ready to assemble Entomatadas. Start with a bed of lettuce on a serving platter. Put aside. Take a corn tortilla add cheese and sauce about 2 tablespoons of each. Roll up; put onto serving platter. Repeat with remaining tortillas.

Step 4

With a ladle; pour a little sauce over rolled corn tortillas. Garnish with cheese, lettuce, and gr. onions.

Desfrute su comida! www.SouthwestCuisine.com

Serving Variation:

For a heartier meal just add cooked chicken or cooked beef to your Entomatada. Makes a great vegetarian dish just the way recipe is.

Health Tip:

Instead of frying. To soften tortillas and make them easier to roll, place them first between 2 sheets of dampened paper towels and then in a plastic bag. Microwave on HIGH for 30 seconds. Roll the tortillas 1 at a time into entomatadas, keeping the others covered until ready to use.