Honduran "Reprochetas"

For extra credit in her Spanish class, our daughter made these reprochetas one night for dinner. They were a bit labor intensive, and because she fried just one at a time, it took a while to make enough for the whole family. But they were really, really good! They are a traditional meat-less Honduran dish.


Ingredients

corn tortillas (we prefer flour, but bought corn ones for this in order to be "authentic"!)
tomatoes
onions
lemon juice
salt to taste
oil
Queso fresco, a soft white cheese similar to mozzarella (we found this with no problem at our large local grocery store)


Chop tomatoes and onion, mix with a bit of lemon juice (sorry no measurement!) and salt to taste. Set aside.


Heat just enough oil to cover the bottom of a frying pan. Slice the cheese and put between two corn tortillas.




Lay the tortilla stack in the hot oil and fry on one side until lightly browned. Flip over and fry on other side until equally done.




Remove from pan, drain, and pat excess oil dry with paper towels. Top with the tomato/onion mixture and eat like a tostada.


Enjoy!