Entomatadas (Tomato Enchiladas)

Everyone loves enchiladas, but sometimes, you don’t feel like something spicy. Entomatadas are practically enchiladas, but the sauce is made of tomatoes instead of hot peppers.

In this recipe, we fill the Entomatadas with Tropical Panela Cheese and top with Mexican Queso Fresco and Mexican Crema. This dish pleases everyone (especially the kids) and is perfect for breakfast, lunch, or a weekend brunch!

Ingredients:

• Tropical Panela Cheese
• 4 Roma tomatoes
• 1 jalapeño pepper
• 1/4 onion
• 1 clove garlic
• 1 teaspoon of salt
• 1 cup oil
• 9 Tropical Corn Tortillas
• Tropical Queso Fresco Mexicano
• Tropical Crema Mexicana
• Parsley or cilantro

Preparation:

1. In a stockpot, add tomatoes, jalapeño, onion, garlic, and water. Add enough water to cover.
2. Bring to a boil and let simmer for 10 minutes on medium heat.
3. Strain the vegetables and transfer them to a blender. Blend until smooth. Pour salsa into a deep plate.
4. In a frying pan, heat the oil. Fry each tortilla individually for 1 minute on each side. Transfer to a paper towel-lined plate.
5. Dip the fried tortilla in the salsa.
6. Lay the tortilla on the serving plate and fill it with Tropical Panela cheese.
7. Fold the other side in.
8. Repeat with each tortilla until done.
9. Top with remaining sauce, crumbled Queso Fresco Tropical, Crema Mexicana Tropical, and parsley.
10. Serve immediately.