Boil tomatoes and jalapeño peppers until everything is cooked through.
Allow to cool down and then place tomatoes, jalapeños, onion, and garlic clove in a blender. Pour in 1 cup of water and blend for half a minute.
Heat the oil on a cooking pan over medium heat. Add the sauce and season with salt and pepper.
Pour in 1 cup of water (or vegetable stock) and bring to a boil. Cook for 5 minutes, uncovered, just make sure the sauce won’t reduce too much, if necessary, add more water or stock.
Add the cheese and simmer for another minute. Adjust with seasonings and then turn off the heat.
Serve with beans and tortillas or crusty bread.
make this recipe using other type of cheese, such as: Paneer (Indian cheese), Primo Sale (Italian cheese), Farmer cheese (pressed cottage cheese), Halloumi (Cyprus cheese), or even Queso Fresco (Mexican cheese).
Use any kind of fresh or dried hot chili peppers such as serrano, anaheim, guajillo, pasilla, ancho, etc.