Tortilla filled with tomatillo salsa, avocado, and cheese

Ingredients

• 12 pcs Tortillas
• 6 tbsp Olive oil
• 220 g Tomatillos
• 1 pcs Large avocado, sliced
• 220 g Tomatillos
• 2 pcs Jalapenos
• 2 clove Garlic
• 1 pcs 1 small onion, wedged
• 60 g Queso fresco
• 3 tbsp Fresh coriander, chopped
• 2 tbsp Water

Method

1. Place a cast iron skillet over medium-high heat and let it heat well.
2. Remove the stems and seeds (if you don't want it too spicy) from the jalapeños and also core the tomatoes.
3. Roast the tomatillos, tomatoes, onions, and jalapeños, turning frequently with tongs for about 15 minutes until the vegetables are charred on both sides.
4. Coarsely blend the vegetables in two batches; the first batch is the tomatoes, half the onions, 1 clove garlic, 1 jalapeño.
5. The second batch is the tomatillos, and the remaining vegetable ingredients.
6. Now, pour 2 tablespoons of oil in a small skillet over medium heat and fry the 2 tortillas at a go; the bottom tortilla should cook for 30 seconds then flip the stack and continue until all the four sides are cooked, soft and a bit puffy. Repeat the process for the remaining tortilla.
7. Place a tortilla on a serving plate and top it with tomato salsa, a few slices of avocado then sprinkle with the cheese. Cover with another tortilla and top this with the tomatillo salsa, avocado, and cheese then cover with another tortilla. Repeat this process with the rest then serve immediately.