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Export 7 ingredients for grocery delivery
Step 1
Remove stem, seeds and membranes from jalapeños then cut it into manageable pieces (about 4). Chop onion. Cook jalapeño and HALF chopped onion in skillet until slightly browned, about 7-8 minutes. With slotted spoon, remove to blender, leaving any remaining oil in skillet.
Step 2
Add tomatoes, salt and cumin to blender. Pulse until smooth.
Step 3
Pour tomato mixture into saucepan on medium heat. Bring to boil then reduce to simmer while preparing the tortillas.
Step 4
Fry each tortillas for about 10-20 seconds on each side in the remaining oil. If necessary, add more oil. Don't overcook. The tortillas should be softened but not crispy. Remove to a plate and blot with paper towel as necessary to remove any excess oil.
Step 5
Once the tortillas are cool enough to handle, begin assembly. Place 1/4 cup sauce on microwave safe plate. Spread evenly. Place about 2 or 3 tablespoons cheese and one tablespoon onion (the other half of the onion that wasn't cooked) in center of a tortilla, roll up and place, seam side down, on top of tomato mixture on plate. Repeat for remaining tortillas. (We usually put two or three per plate.) Pour about 1/4 cup sauce on top of rolled tortillas. If desired, sprinkle some shredded cheese on top.
Step 6
Microwave assembled tortillas 1-2 minutes to melt the cheese. Serve immediately.
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