Queso Fresco, Tomato, and Avocado Entomatadas

Queso Fresco, Tomato, and Avocado Entomatadas

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If your garden is bursting with more tomatoes than you know what to do with or you really enjoy the flavors a tomato brings to a meal, this is the recipe for you. It’s a simple and vegetarian-friendly way to bring cheese and tomato together in something other than a pizza this summer.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 8 Ounces of Crumbled Queso Fresco
  • 1 ½ Pound of Tomatoes
  • 2 Cloves of Garlic
  • ¾ Cup of Diced White Onion
  • 1 Tablespoon of Vegetable Oil
  • 12 Corn Tortillas
  • 2 Avocados
  • 1 Pinch of Salt and Pepper (or to taste)

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Directions

Place the garlic and tomatoes in a saucepan and pour water over them until they are completely covered. Cook over a medium heat until they are soft -- around 17-20 minutes. While they’re cooking, combine half of the onions and all of the queso fresco. Once the tomatoes and garlic are soft, blend them together until their consistency reaches a sauce.

Use the other half of the onions by pouring them into a skillet with the tablespoon of vegetable oil in it and cook over a medium-high heat until they’re transparent and lightly browned -- around 5 minutes. Then, add the sauce into this same skillet with some salt and pepper and let it simmer on low for 5-7 minutes.

Warm the tortillas up in a separate skillet and dip them into the tomato sauce, coating both sides. Then, place the cheese and onion mix on the tortilla on a plate. Cut the avocados into slices and add them next to the cheese or on the side of the tortillas. Fold the tortillas up and add any extra cheese or sauce over top of them.


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