Corn Tortilla cheese


Ingredients
  • 5 cups mesa haring
  • ½ tea spoon salt
  • 3 cups warm water
  • 2 medium sized capsicums seeded and quarter.
  • 2 sun dried tomatoes, sliced
  • 1 table spoon balsamic vinegar
  • 2 table spoon olive oil
  • 150 grams baby rocket leaves, roughly torn
  • 150 grams mozzarella cheese, crumbled
  • Dry oregano, a pinch

Method
To prepare the filling, place masaharina and salt in a large bowl. Add water and mixed with your hands to make soft dough. 

Continue mixing and kneeding untill the dough does not stick to the container. Make marble-size balls of the dough and each ball between two pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Heat a heavy skillet or griddle over high heat until it begins to smoke.

Peal the plastic wrap off a tortilla and place the tortilla on the hot surface. Reduce the heat to medium-high and cook till to tortilla begins to light brown. Turn and cooked on the other side. Repeat process to make 4 tortillas.

To prepare the filling roast capsicum under grill for a few minutes till it blisters. Keep the skin side up while roasting. Cover capsicum with cling wrap for 5 minutes and peel away the outer skin. Slice into strips. Combine capsicum, oregano, vinegar, olive oil, rocket leaves, tomatoes and cheeps. Mix well.

Divide the mixture among the tortillas and roll them up. Warm the tortilla wraps under grill for a few minutes before serving. 

Corn Tortilla cheese

Corn Tortilla cheese

Corn Tortilla cheese

Corn Tortilla cheese

Corn Tortilla cheese

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