Dinner for 6

Cheese Entomatadas

Name: Cheese Entomatadas
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 lb tomatoes; 1 jalapeno pepper; 2 cloves garlic; 1 tbsp vegetable oil; 3/4 cup white onion; salt to taste (optional); 12 corn tortillas; 8 oz queso fresco or farmer cheese crumbled; 3 tbsp vegetable oil to fry tortillas

$7.50for 435 minServes 6

Corn tortillas are fried, filled with queso fresco, and covered in a roasted tomato-jalapeño sauce.

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Fresh tomatoes, 1.5 lb$1.99/lb typical	1.5 lb	$2.98Typical price
	Poblano and other fresh chiles, 1$0.60 each typical	1	$0.60Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Onions, 0.25 lb$1.29/lb typical	0.25 lb	$0.30Typical price
	Tortillas, 12$0.30 each typical	12	$3.60Typical price
	Swiss, 8 oz$0.40/oz typical	8 oz	$3.20Typical price
Total for the servings shown		$11.25

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap tortillas for pitaabout $0.25/each more at typical prices

Pantry staples you likely have

Olive and cooking oilSalt and pepper

Not included in the cost.

35 minstart to table
Easydifficulty
6servings as written
$typical cost tier

Mexican Vegetarian Budget Family Dinners

Typical price

$1.88 per serving$7.50 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 lb tomatoes
1 jalapeno pepper
2 cloves garlic
1 tbsp vegetable oil
3/4 cup white onion
salt to taste (optional)
12 corn tortillas
8 oz queso fresco or farmer cheese crumbled
3 tbsp vegetable oil to fry tortillas

Steps

Simmer the tomatoes, jalapeño, garlic, onion, one tablespoon oil, and a splash of water in a covered skillet for 10 minutes.
Blend the softened vegetables with salt until smooth, then return the sauce to the skillet and simmer for 5 minutes.
Heat three tablespoons oil in a skillet over medium heat and fry each tortilla for about 15 seconds per side.
Drain the tortillas briefly, fill each with crumbled queso fresco, and fold them in half.
Coat the entomatadas with warm sauce and serve them hot.