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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 lb fresh tomato |
3 canned chipotle chiles, deveined |
3 avocados, cubed |
1 tablespoon chopped onion |
50 g aged mexican blend cheese, crumbled (queso anejo) |
1 tablespoon olive oil |
1 dash oregano |
salt |
Directions:
1. On stovetop wide frying pan or grill, sear-toast tomatoes's skins, to facilitate peeling.
2. Peel tomatoes and take out seeds.
3. Process peeled and seeded tomatoes in blender with the deveined chipotles.
4. Add cubed avocado, onion, olive oil, oregano, and salt.
5. Top with crumbled cheese.
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