Entomatadas

Heat 2 tablespoons oil in large cast iron skillet over medium high heat. Add tomatoes, chiles, onion and garlic cloves. Roast garlic for a few minutes until char spots begin to appear. Remove and set aside. Continue roasting tomatoes, chiles and onion until char spots appear and tomatoes soften. Remove from heat. Slice off chile stems.

Transfer roasted garlic, tomatoes, chiles and onion to a blender. Add ½ cup water and blend until smooth.

Heat 2 tablespoons oil in a large skillet over medium heat. Add sauce, season with garlic salt and simmer for 15 minutes, stirring every few minutes. Remove from heat, keep warm.

Heat remaining oil in a large frying pan. Lightly fry each tortilla about 10 seconds on each side.

Transfer to a paper towel lined plate.

Fold together cheese and ½ cup chopped onion in a medium bowl. Set aside.

Dip each tortilla in sauce, covering both sides. Place on a plate and fill with 3 tablespoons cheese/onion mixture. Roll and arrange on a serving platter. Repeat with remaining tortillas and cheese/onion filling. Sprinkle with cheese/onion mixture on top and a drizzle of crema. Serve.