Entomatadas

6 Steps to complete

• 1
  Preheat a cast iron skillet or griddle for 2 minutes over medium heat. Pan roast tomatoes, peppers, and onion for 8 to 10 minutes or until slightly charred on all sides. Peel tomatoes if desired. Place roasted vegetables in a blender; add garlic and salt. Blend or 1 to 2 minutes or until sauce is smooth.
• 2
  Preheat vegetable oil in a saucepan for 1 minute over medium heat. Add blended tomato sauce, chicken broth, reduce heat to medium low, and simmer for 15 minutes. Cover and keep tomato sauce warm until needed.
• 3
  Preheat non-stick griddle or comal for 2 minutes over medium heat. Sear Del Caribe® Cheese for 30 seconds on each side until golden brown.
• 4
  Preheat ¼ cup oil in a heavy bottom pot or skillet for 2 to 3 minutes over medium heat. Dip tortillas one at a time into hot oil for ten second. Drain tortillas on a tray lined with paper towels.
• 5
  Dip tortillas in Tomato Sauce, and place on platter. Place one piece of seared Cheese on each tortilla and roll tortilla around cheese.
• 6
  Place 2 Entomatadas on each plate, spoon extra Tomato Sauce over the top. Garnish with cilantro, onion, Sour Cream, and Cotija cheese. Serve and enjoy!