Dinner Tonight: June 5, 2018
This recipe appears courtesy of Champions for Change, an initiative of the California Department of Public Health.
- Nonstick cooking spray
- 1⁄3 cup chopped onion
- 3 cups chopped tomatoes
- 2 jalapeño peppers, stemmed, seeded, and finely chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon salt 8 (6-inch) corn tortillas, each cut into 6 wedges, crisped*
- ½ cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese
- Optional Topping: Chopped fresh cilantro
- 4 eggs, for topping
- Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes until lightly brown, stirring often.
- Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a few more minutes.
- Pour mixture into a blender container, cover with a tight fitting lid, and blend until smooth.
- Place mixture back into saucepan. Bring to a boil, and then simmer over medium heat for 5 minutes.
- Add crisp tortillas to saucepan; cook for 2 to 3 minutes more.
- Sprinkle with cheese then cover and let stand for a minute or so more to melt cheese.
- Serve immediately, topped with cilantro, if you like.
- NOTE: Top with eggs for a tasty breakfast/dinner