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Ready In: 40 minutes
Serves: 4
Gluten-freeLow Added SugarVegetarian

What you'll need

Sharp knife
Cutting board
Measuring cups
Large pan with lid
Measuring spoons
Spatula or spoon


Serves 4
of Nonstick Cooking Spray
1/3 cup Onion chopped
3 cups Tomatoes chopped
2 pieces Jalapeño Peppers stemmed, seeded, and finely chopped
2 cloves Garlic finely chopped
1/2 teaspoon Oregano dried
1/2 teaspoon Salt
8 Corn Tortillas 6-inch, cut into 6 wedges, crisped
1/2 cup Cheese reduced-fat, Mexican blend, shredded or of Cotija Cheese
of Cilantro fresh, chopped


1.Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes until lightly brown, stirring often.
2.Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a few more minutes.
3.Pour mixture into a blender container, cover with a tight fitting lid, and blend until smooth.
4.Place mixture back into saucepan. Bring to a boil, and then simmer over medium heat for 5 minutes.
5.Add crisp tortillas to saucepan; cook for 2 to 3 minutes more.
6.Sprinkle with cheese then cover and let stand for a minute or so more to melt cheese.
7.Serve immediately.
8.*To crisp tortilla wedges, spray on both sides with nonstick cooking spray. Bake in a single layer at 425°F for 10 to 12 minutes or until lightly browned and crisp.

Chef's Tips

  • Top with chopped cilantro.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 180
% Daily Value*
Total Fat 5 g6%
Saturated Fat 2 g10%
Sodium 420 mg18%
Total Carbohydrate 29 g11%
Dietary Fiber 5 g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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