On a baking sheet place tomatoes, garlic, 1 half of onion and jalapeno. Place under broiler and roast until charred (skin slightly blackened). About 5-10 minutes, turning once, to char evenly. Be sure to watch the garlic as it will char before the rest of ingredients.

Remove garlic skin. Add tomatoes, garlic, onion and chile to blender and puree until smooth. Season with salt and pepper, set aside. Slice remaining half of onion for garish.

Over medium heat in a skillet add enough oil to reach 1/2-inch deep. Lightly fry each tortilla; they should be soft, but still pliable. Drain on paper towels.

Dip each tortilla through the tomato sauce. Fold and arrange on plate or platter. When all tortillas are arrange spoon more sauce over the top, garnish with queso and sliced onions.