These were first made with corn, but many prefer flour tortilla. The bigger the better.
The filling can be a good melting cheese and any thing you desire. Take a large metal frying pan and heat to hot. When hot, add 1/2 teaspoon and coat the cooking surface with a brush so a thin coating is formed.
Heat your tortilla until it begins to color by flipping several times. The toasting improves the flavor and rids the meal of being raw. When it have the required browning, add cheese, your filling(s), a fold in two.
Use one on these Mexican cheeses:
- Manchego
- Queso asadero
- Oaxaca *
- Chihuahua
Or if preferred, use Monterey Jack.
For filling I suggest you add tasty muchrooms, thinly sliced onions, tomatoes sliced, and your favorite peppers.
If making fresh tortillas from masa, you’ll be more authentic. Remember to make some fresh salsa that includes cilantro.
* This is the usual cheese.
