• 4 large tomatoes or 6 roma tomatoes
  • 1 medium onion
  • 2-3 hot peppers
  • 1 tsp salt
  • 1/2c vegetable broth
  • 10-15 small corn tortillas, stale or baked
  • Cheddar cheese
  • Feta cheese
  • 2 limes
  • Cilantro


  • If tortillas are fresh, bake them for a few minutes so they turn stale.
  • Roughly chop the tomatoes, onion, and dice the hot peppers. Put the tomatoes, peppers, and most of the onion into a cast-iron pan. Add the vegetable broth and salt. Fry for 10 minutes, until the tomatoes have softened and the onions are cooked. Remove, put into a container, and blend. Add the juice of the limes.
  • Clean out the pan. Tear up tortillas into nacho-sized chunks. Heat vegetable oil until very hot, and fry tortillas one batch at a time. After each batch is fried, drain on paper towels.
  • Drain the oil out of the pan. Put the blended sauce, tortillas, and cheddar cheese into the pan in layers, lasagna-style.
  • Put the pan into a 400F oven until all the cheese melts and everything cooks, should be 15 minutes or so.
  • Serve with the remaining raw onion, cilantro, and feta as garnish.