Measurements

• 1 cup Cheddar Cheese
• 1/4 cup Cilantro, chopped
• 8 Corn Tortillas
• 2 cloves Garlic
• 1 Jalapeno Pepper
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 8 Tomatillos
• 2 tbsp Vegetable Oil
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat.
• Add the chopped yellow onion and minced garlic, and sauté until the onion is translucent.
• Add the chopped tomatillos and jalapeno pepper to the saucepan.
• Cook until the tomatillos are soft and the mixture thickens, about 10 minutes.
• Transfer the tomatillo mixture to a blender and blend until smooth.
• Season with salt and pepper to taste.
• In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
• Lightly fry each corn tortilla for about 30 seconds on each side until pliable.
• Dip each tortilla into the tomatillo sauce to coat, then fill with a small amount of shredded cheddar cheese and chopped cilantro.
• Roll up the tortilla and place it seam-side down in a baking dish.
• Pour the remaining tomatillo sauce over the rolled tortillas and sprinkle with any remaining cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• Garnish with additional chopped cilantro before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.