Friday, October 3, 2014

A Double Fusion Creation!

Quesadillas are one of man's best creations. Delicious tortillas topped with gooey cheese and toasted with perfection. How could you go wrong?

If you didn't think the common quesadilla could get any better, meet these savory rounds of gooey heavenliness.

cheese tortillas (6)
It's the double fusion tortilla!! Quesadilla meets corn tortilla when the actual masa dough is mixed with the cheese before baking on the comal (or griddle if you live north of the border). To take the awesomeness another step further, I also fused two of the best tasting ethnic cuisines (Mexican and Italian) together to season things up. Yes, that's right. These are cheese packed tortillas with savory Italian seasoning to add the perfect amount of spice.

cheese tortillas (3)
You can fill these with taco meat, beans, and more cheese to create the best soft taco ever; spread them with marinara to create a pizza tortilla; or scramble up some eggs and sausage to roll into a delicious breakfast burrito. The alternative is to devour them plain all at once so that there are no other flavors to compete with the amazingness. It's your choice. Choose wisely.

Italian Cheese Tortillas
makes 18
1 ½ cups masa harina
1 ½ cups boiling water
¾ tsp Italian seasonings
¼ tsp salt
1 cup shredded mozzarella cheese
½ cup shredded provolone cheese
½ cup shredded parmesan cheese

Mix the seasonings, salt, and masa harina together. Stir in the boiling water until a soft dough has formed. Set aside for 10 minutes while you grate the cheese. Knead the cheese into the dough until it is well combined. Form the dough into 18 equal balls. Using a tortilla press, flatten the balls into tortillas. If you do not have a tortilla press, lay the balls one at a time onto a sheet of plastic wrap. Use a plastic coffee lid to press the dough flat. Cook the tortillas until crisp and lightly browned, about 2-3 minutes per side.

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