Monday, 15 October 2007


Not strictly authentic I guess...when we've eaten these in the Southern US, they've always been prepared with proper little presses similar to a tortilla press. But i don't have one of those. I'm not entirely convinced that the filling is too authentic either, but having said that, it's easy to make and it's tasty.

You need:

1 cooked Potato (grated)
1 tablespoon Coriander (chopped)
1 tablespoon Sweet Chilli Sauce
6 Spring Onions (chopped)
5 tablespoons Parmesan cheese (grated)
175g Mozzarella cheese (grated)
175g Feta cheese (grated). Any other crumbly white cheese is fine (such as Cheshire)
2 Garlic cloves (crushed)
8 Tortillas
Salt and Pepper
1 Beaten egg
Olive oil for brushing

Add the cheeses, onions, chilli sauce, potato, coriander, garlic and seasoning to a large bowl and mix them thoroughly together.

Take a tortilla and place approx 1-2 tablespoons of the cheese mixture onto one half of the totilla. Brush the edge with beaten egg, fold the tortilla in half and press down to seal the edges. Repeat using all the tortillas and all the cheese mixture!

Heat the oven to 190/375/Gas 5.

Place the folded tortillas on a large baking sheet (or two) and brush lightly with the olive oil. Cook in the oven for approx 12-15 minutes until the tortillas are lightly browned.

Serve warm with salad, guacamole and salsa and soured cream on the side. Makes 8 (obviously)

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