Entomatadas (Cheese-Filled, Tomato Sauce-Smothered Tortillas)

1. 1

   In a large skillet over medium-high heat, heat the olive oil. When hot, add the onion, garlic, and jalapeno. Cook, stirring, until soft and beginning to brown, 7 to 8 minutes.

2. 2

   Add the tomato paste and the chipotle and adobo and its sauce and cook, stirring, until darkened, 2 to 3 minutes.

3. 3

   Add the can of tomatoes and cook until the sauce has reduced, 4 to 5 minutes. Allow to cook for a few minutes, then transfer to a blender and add the vinegar, oregano, and basil. Season with 1/2 teaspoon of salt and a good grind of pepper. Blend until mostly smooth.

4. 4

   Transfer the tomato sauce back to the skillet and keep warm over gentle low heat.

5. 5

   Heat the tortillas: Char them over an open flame (my preference!), heat in a dry pan, broil in the oven (carefully), or give a quick run through hot oil in another large skillet.

6. 6

   When your tortillas are hot, transfer them, one at a time, to the warm tomato sauce, and use a spoon or spatula to make sure they're fully covered.

7. 7

   Transfer to a plate, cover with torn Oaxaca cheese (as much as you like), then fold into a half-moon or triangle. Repeat with as many tortillas as you'd like.

8. 8

   Spoon any extra sauce over top, then garnish with sun-dried tomatoes, sour cream, queso fresco, and cilantro.

* Per serving · 4 servings · Values may vary.