For my recipe, I've used tomato tortillas, which have always captured my attention as a comfort food. The word "tortilla" is derived from "torta," the Spanish word for "round cake" On some days when you just want to laze around and doesn't want to knead a dough, it provides a quick and easy alternative to hand made whole wheat chapati. A tortilla can be rolled with stir fry veggies or beans to make a burrito, layered like a burger/sandwich with veggies and cheese to make quesadillas and topped like a pizza, with sauce and cheese to enjoy as a enchiladas. Enjoy it the way you want, but it is a sure shot method of hassle free and relaxed cooking, giving your dishwasher a rest for a day.
Corn Flour: 2 cups or All purpose Flour: 2 cups
Salt: 1/2 tsp
Warm Water: 3/4 cup
Take flour in a bowl and add salt. Add little warm water and knead with hands to make a soft dough. Keep it for a while.
Take a small ball, roll into flat and thin rounds either using rolling pin or tortilla press.
Else, simply pick a pack of tortillas from a grocery store.
Ingredients : -
Tomatoes: 2, chopped
Red, Yellow Peppers: 1 each, chopped
Golden Corn Kernels: 1 cup
Pear : 1, chopped
Cilantro: 2tsp, finely chopped
Tangerine juice: 1-2 Tsp, freshly squeezed
Chipotle Cheddar Cheese: 1 cup
Salt, Pepper: 1/2 tsp or to taste
Extra Virgin Olive Oil: 1 tsp
Tomato Tortillas : 4
Dave's Ultimate Hot sauce : 2-3 drops (only if you dare !)
For Filling: -
Toss all the diced fruits and veggies in a bowl along with a dash of extra virgin olive oil.
Season with salt and pepper to taste.
Add a Tsp of fresh tangerine juice.
Give the mix a quick stir with a spoon.
Brush the tortillas with a few drops of oil.
Place a tortilla on work area and sprinkle shredded cheese of your choice.
I have used smoked chipotle cheddar here.
Start layering our freshly prepared fruits-veggie mix over the cheese, again covering half the tortilla base.
Fold the tortilla into half over the filling, keeping it 1'inside the base Press the sides to ensure that cheese stuffing starts sealing the sides.
Drizzle a few drops of oil on the skillet and place stuffed tortillas.
Cook by flipping on both sides for 3-4 minutes until golden brown.
Cut into quarters using a pizza cutter and enjoy with glaucamole and fresh salsa (or some hot sauce?).