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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. | 2. Bring to a boil, and simmer for 15 minutes. | 3. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. | 4. Press sauce through a strainer, and set aside. | 5. Heat the oil in a large skillet over medium heat. | 6. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. | 7. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them. | 8. Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. | 9. Roll up, and place seam side down in a baking dish. | 10. Place in preheated oven at 350 degrees for about 8 minutes or until cheese is melted. | 11. Garnish as you wish and serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arbol chile	6			-	-	-	-
garlic clove	1			-	-	-	-
salt	1	teaspoon		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
corn tortilla	18			-	-	-	-
queso fresco	3	cups	crumbled	1094.34	10.9068	66.2094	87.1812

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.