INGREDIENTS
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1/4 cup plus 1 tablespoon canola oil, divided
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7.05 ounces fideo pasta
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6 Roma tomatoes, roughly chopped
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1/2 white onion, roughly chopped
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1 garlic clove
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1 chipotle pepper in adobo
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Salt to taste
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Pepper to taste
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3-4 cups boiling water
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1 10-ounce Cacique Queso Fresco, crumbled
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1/2 Cacique Crema Mexicana Agria
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1/4 cup fresh cilantro, finely chopped