A fresh and roasted tomato salsa served over a plate of corn tortilla cheese quesadillas. Try this easy weeknight meal or starter.
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.
Preheat broiler to high for a few minutes. Transfer tomatoes, garlic, ½ of the onion and serranos to a baking sheet.
Broil for 15-20 minutes, turning as needed. Remove from oven and let cool slightly.
Place these ingredients into the blender. Season with oregano, salt and pepper. Add 1/2 cup water to help blend the sauce. Blend on high until smooth and strain into a saucepan, using a wire mesh strainer. Heat to medium/low. Keep at a light simmer while you prepare the quesadillas.
Spray or brush the corn tortillas and place on preheated griddle or comal. After 30 seconds, turn tortillas and fill one side with 2 tablespoons of cheese. Fold to cover cheese and cook just until cheese melts and tortillas are soft.
When done, spoon some of the sauce onto plate. Add a few quesadillas, then ladle on more sauce. Garnish with remaining cheese, crema, thin sliced onion and sliced pickled jalapeño
To prepare the tomatillo version of this recipe, switch out the red tomatoes for tomatillos. Follow instructions as written.