1.Spray an extensive pot with nonstick cooking shower. Include onion and cook over medium-high warmth for 5 minutes until daintily chestnut, blending frequently.
2.Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a couple of more minutes.
3.Pour blend into a blender compartment, spread with a tight fitting cover, and mix until smooth.
4.Place blend once more into pot. Heat to the point of boiling, and after that stew over medium warmth for 5 minutes.
5.Add fresh tortillas to pan; cook for 2 to 3 minutes more.
6.Sprinkle with cheddar then cover and let stand for a moment or so more to soften cheddar.
7.Serve instantly, finished with cilantro, on the off chance that you like.
Nonstick cooking spray 1⁄3 cup chopped onion
3 cups chopped tomatoes
2 jalapeño peppers, stemmed, seeded, and finely chopped
2 cloves garlic, finely chopped
½ teaspoon dried oregano
½ teaspoon salt
8 (6-inch) corn tortillas, each cut into 6 wedges, crisped*
cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese
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