This post was written while participating in my partnership with the National Dairy Council, but, as always, all opinions are my own.
Over the last few months I’ve been getting the word out on some of the misperceptions about lactose intolerance (LI). I’ve shared science-based facts that support the role of dairy in the diets of people with LI. And since both African American and Hispanic Americans are not meeting daily recommendations for dairy on average, I feel a special responsibility to get the word out in these communities.
One reason it’s so important is dairy cheese, milk and yogurt have much more than just calcium. Dr. Robert P. Heaney from Creighton University, in his article, “Dairy Intake, Dietary Adequacy, and Lactose Intolerance,” states, “low dairy diets are almost always inadequate not only in calcium, but in multiple other nutrients.”*
To encourage my readers to make sure they are getting enough dairy in their diets, including those who may feel they are lactose intolerant, I’ve shared ideas for both quick and easy creamy yogurt recipes and delicious milk recipes which are lactose intolerant friendly, so today I thought it was time to serve up a flavorful cheese recipe, too.
Makes 12 entomatadas
- 6 tomatoes
- ½ white onion
- 1 chile chipotle
- 1 (9oz) cotija cheese** (a commonly recommended substitution for cotija is parmesan, which also contains smaller amounts of lactose making it friendly for those with lactose intolerance)
- 2 T Olive oil
You will also need an oven proof glass baking dish.
Add the tomatoes and onion to a small pot and cover with water, bring to a boil and cook until tomatoes are soft, 5 minutes after the water comes to a boil. Let them cool down. Drain the tomatoes, but keep the water, you may need it for the sauce.
Add the tomatoes, onion, chile chipotle, and salt to a blender, and mix until everything is well blended. Add a little of the cooking water if necessary to keep the consistency liquid, but still thick.
Heat up the olive oil in a wide pan, add the tomatoes, mix and cook together. Add salt to taste and keep moving until the sauce is thick and heated through. Open the cotija** cheese package and grate it, set aside.
Warm your tortillas in batches, 5-6 at a time. You can do it on a comal or in the microwave. Take one tortilla, dip it into the warm tomato sauce, then fill it up with cotija cheese, roll and place filled tortillas with opening down into the oven proof dish, repeat until all the tortillas are filled.
Cover with more cheese and bake for about 15 minutes. Serve immediately. You can add a green salad and beans for a complete and delicious meatless meal.
Muy, muy rico! You will not believe how yummy they are!
**Cotija is an aged, very dry, salty cheese that you grate like the more familiar Parmesan and comes from near where I grew up in Mexico. It doesn’t melt but it is great on top of tostadas, enchiladas, or salads. You can find it in the Hispanic dairy section at supermarkets usually next to the Mexican sour cream and queso fresco.