1 med. White onion, chopped
4 lg. tomatoes, finely chopped
3-4 serrano chiles, finely chopped
½ t. dried oregano
¼ c. lime juice
Salt to taste
Cheese:
14 oz. Chihuahua or Muenster cheese
14 oz. Asadero or Monterey Jack cheese
14 oz. Oaxaca or Mozzarella cheese
Corn or flour tortillas
Mix sauce ingredients in a glass bowl and let sit for an hour.
Preheat oven to 350 degrees. Grease 8 individual clay bowls or ramekins (about ¾ c. capacity). Grate cheese and mix; divide cheese among the bowls. Bake until melted and bubbly. Serve immediately in warm tortillas, spooning both cheese and sauce into the tortilla and rolling it like a soft taco.
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