Quesadillas Entomatadas (Quesadillas in Salsa)
- For Tomato Salsa
- 1 1/2 pounds Roma tomatoes or plum tomatoes
- 2 cloves garlic
- 1 medium white onion sliced in half
- 2 serrano peppers stems removed
- pinch Mexican oregano
- salt to taste
- pepper to taste
- You Will Also Need
- 8 corn tortillas
- spray oil or olive oil
- 1 1/2 cups monterey jack cheese grated
- 1/2 cup Mexican crema
- 1/3 cup pickled jalapeño in slices
As a kid and even now as an adult, I still enjoy a big plate of quesadillas entomatadas. Quesadillas entomatadas are simply lightly fried corn tortillas filled with cheese and covered in a warm, freshly prepared tomato sauce. What's not to love? They are so easy to prepare, and you can use your favorite red or green salsa recipe to suit your family.
For me the best ones are filled with just melted cheese, with extra sauce and more cheese on top! I guess you could say it's a quick version of a cheese enchilada without that big casserole dish. The favorite way that my siblings and I enjoyed Mom's version of quesadillas entomatadas was with her spicy tomatillo salsa verde. The cheese of choice was Monterey jack, but any good melting cheese would be tasty.
To prepare the tomatillo version of this recipe, switch out the red tomatoes for tomatillos. Follow instructions as written.