Entomatadas

By Foodiewife

Ingredients

• 2 large roma tomatoes
• 1 garlic clove
• 1/2 teaspoon of salt
• 1 tablespoon olive oil
• 4 large corn tortillas
• 1/2 cup of Queso Fresco (Mexican Cheese)
• 1 cup of Tillamook Vintage White Extra Sharp Cheddar Cheese or Monterey Jack
• (Highly recommend the Tillamook)
• 1/2 cup of sour cream or Crema Fresca
• Slices of fresh avocado

Preparation

Step 1

Line a pan with foil.
Set the roma tomatoes and garlic clove on top, and cover with foil, leaving an open tent (front view)
Broil for about 10 minutes; if blackened that's okay
Puree with a blender until smooth.
Add up to 1/2 tsp salt, to taste.
Lightly cook a corn tortilla, in oil, until soft (not crispy)
Remove excess oil by laying on a paper towel.
Add cheeses and roll up, like a burrito.
Add the sauce, and top with sour cream.
Garnish with avocado.