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.