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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.
Add tomatoes, salt and cumin to blender. Pulse until smooth.
Pour tomato mixture into saucepan on medium heat. Bring to boil then reduce to simmer while preparing the tortillas.
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.
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.
Microwave assembled tortillas 1-2 minutes to melt the cheese. Serve immediately.