Ingredients

• 6 corn tortillas
• 2 TBS vegetable oil
• 8 oz tomato sauce
• 1/4 white onion, chopped
• 1 TBS chili powder
• 10 oz crumbled queso fresco

Procedure

1. In a saucepan, bring tomato sauce, onion, and chili powder to boil. Boil for 2 minutes then lower to a simmer.
2. Meanwhile, in a skillet, heat oil over medium heat.
3. When oil is hot, one tortilla at a time, add to oil for 30 seconds, rotating in between. (Don’t fry tortillas, you just want to soften them.)
4. When tortillas are soft, remove from oil and dip in sauce. Bring tortilla to a plate and add cheese to center. Roll tortilla closed containing cheese filling and continue the process.
5. When finished, pour additional sauce on top of tortillas and top with more cheese.

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