Filling for tortilla cheese. Tortilla with cheese - a delicious flatbread with filling! Mexican tortilla dishes with cheese

Not many people know that tortilla is not only a Mexican national dish, but also a Spanish one. In Mexico, tortillas are served instead of bread and used in other dishes. In Spain, tortilla is prepared a little differently - it is a kind of omelette stuffed with potatoes and other vegetables. From our article you will learn a recipe for tortillas and little tricks for preparing delicious tortillas with different fillings.

What is Mexican cuisine without tortillas? After all, these thin corn or wheat tortillas are a real symbol of Mexico. You can buy ready-made tortillas in any store, but they are completely tasteless and very dry. Therefore, it is better to prepare them at home, especially since the flatbreads require the simplest ingredients.

In Mexico, tortillas are prepared with the addition of pork fat, but if you don’t have such an ingredient, you can use regular oil.

Ingredients:

260 g flour;
one and a half tsp. baking powder and salt;
three tablespoons of pork fat;
170 ml warm water.

Cooking method:

Combine flour with baking powder and salt, add pork fat and grind the ingredients into crumbs. By the way, you can cook pork fat yourself - just melt a piece of lard or bacon.
Then add water and knead into a smooth dough. Cover it with cling film and leave for ten minutes.
Afterwards, divide the base into eight equal pieces, cover again and wait another five minutes.
Roll each portion into a thin circle 2 mm thick, cook the flatbreads in a hot frying pan for one minute on each side.

Mexican tortilla with beans and corn

Tortillas can be varied with any filling, for example, vegetable, corn and beans. By the way, beans are often used in Mexican cuisine to prepare various dishes.

Ingredients:

six tortillas;
can of beans (canned);
320 g corn (canned);
spoon of sugar;
two tsp. olive oils;
160 g cheese;
130 ml salsa sauce.

Cooking method:

Fry beans and corn in heated oil, then sprinkle them with sugar, add a little red pepper and pour in the sauce. Simmer the contents of the frying pan for five minutes.
Then we lay out the filling, wipe the frying pan dry and put the tortilla in it, put grated cheese and filling on half of the tortilla, cover with the other half and fry the workpiece on each side for two minutes.
Serve the finished tortillas with sour cream or salsa sauce.

Cooking according to a Spanish recipe

If you believe history, the first tortillas appeared not in Mexico, but in Spain during the Carlist wars, when one of the generals stayed overnight with a hostess. He didn’t know what to feed his hungry army, but the woman gave him an omelette made from potatoes and eggs to try - and so the general’s problem was solved.

Spanish tortilla differs from Mexican tortilla (it is also called potato tortilla), and is one of the options for preparing an omelet.

Ingredients:

six potato tubers;
four eggs;
salt and olive oil for frying.

Cooking method:

Peeled potato tubers should be cut into small pieces no more than one centimeter thick.
Place the vegetable in heated oil and fry until soft. The main thing is that the potatoes do not burn, otherwise the dish will be spoiled.
Then lay out the potatoes, drain off the excess fat.
In a bowl, whisk the eggs with salt, and then mix the resulting mixture with the potatoes.
Place the egg-potato mixture in a preheated frying pan with a small amount of oil and level it over the entire surface of the frying pan. Fry for 15 minutes. If the bottom is well browned, then carefully turn the workpiece over to the other side and brown it as well.
Serve Spanish tortilla hot or cold.

Stuffed with chicken and vegetables

Tortilla with chicken and vegetables can replace a full lunch. Crispy flatbread, meat, vegetables and aromatic sauce - what else is needed for a delicious meal?

Ingredients:

two flatbreads;
220 g poultry breast;
one tomato and one sweet pepper each;
two cloves of garlic;
0.5 tsp. Chile;
tomato sauce;
130 ml sour cream;
lettuce leaves.

Cooking method:

First of all, fry the pieces of meat until cooked.
Then we prepare a sauce from sour cream, chopped garlic and chili.
Soak the tortilla with sour cream dressing, place lettuce leaves on it, then pieces of chicken and vegetables. Roll up the flatbread and serve with tomato sauce

With chicken fillet and cheese

Tortilla has been prepared for more than a century, during which time the dish has undergone many changes, and thus acquired new shades of tastes and aromas. Therefore, now, without a twinge of conscience, departing from the classic recipe, we will prepare a delicious tortilla with tender chicken meat and cheese.

Ingredients:

two flatbreads;
one fillet;
a handful of spinach leaves;
two garlic cloves;
half a cup of sour cream;
spoon of ketchup;
60 g cheese;
two spoons of flour.

Cooking method:

Cut the fillet into cubes, pass the garlic through a press and fry the ingredients until the meat is cooked.
Then pour sour cream into a saucepan, add grated cheese and flour, cook the sauce until thick.
Take a tortilla, spread it with cheese sauce and ketchup, add spinach leaves and pieces of fried chicken with garlic. Wrap the tortilla and serve.

With juicy minced meat

If you have a hard day ahead, make a Mexican tortilla filled with minced meat and three types of sauce for breakfast.

Ingredients:

two flatbreads;
220 g minced meat;
bulb;
garlic clove;
80 g corn (canned);
two tomatoes in their own juice;
ten pitted olives;
lettuce leaves;
120 g cheese;
spoon of sour cream.

Avocado sauce ingredients:

one avocado;
one tomato.

Ingredients for hot sauce:

two garlic cloves;
three spoons of mayonnaise;
a bunch of greenery.

Cooking method:

First, let's prepare the avocado sauce. To do this, remove the skin from the tomato and avocado, cut the tomato pulp into small cubes, and mash the avocado pulp with a fork. Then mix the ingredients, add salt and pepper to taste.
For a spicy dressing, mix mayonnaise with chopped garlic cloves and herbs.
Now prepare the filling for the tortilla. Fry the minced meat in sunflower oil along with the chopped onion and garlic.
After ten minutes, add thin slices of olives along with chopped tomatoes and corn. Salt, pepper, simmer for a couple of minutes and remove from heat.
Place the flatbread on the frying pan, sprinkle one half with grated cheese and spread the filling. We close with the second half - the shape of the workpiece resembles a large dumpling.
Fry the flatbread with filling on both sides until golden brown.
On a flat wide dish we lay out lettuce leaves and put tortillas on them, next to them we place bowls with sauces: a spoonful of sour cream, spicy and avocado sauce.

Spicy dish with cheese and garlic

For all lovers of savory dishes, we suggest preparing a spicy tortilla with garlic, two types of cheese and vegetables.

Ingredients:

two flatbreads;
120 g hard cheese;
60 g processed cheese;
two eggs;
four garlic cloves;
Bulgarian pepper;
two spoons of mayonnaise.

Cooking method:

Take two types of cheese, chop them and mix with chopped garlic.
Boil the eggs, cut into small cubes and add them to the rest of the ingredients.
We cut the peppers in the same way as eggs, pour them into the total mass, add mayonnaise, salt and a mixture of ground peppers to taste. Mix.
Place the filling on the flatbread and roll it up. The appetizer can be served cold or lightly fried in a dry frying pan.

Fruit tortilla filling

Tortillas can be not only a hearty snack, but also a sweet dessert. For the filling, you can take any fruit, as well as cottage cheese or chocolate cheese.

Ingredients:

tortilla;
one pear, banana and kiwi each;
a few drops of honey;
French Brie cheese;
Philadelphia chocolate cheese.

Cooking method:

Place chopped pear and Brie cheese on one flatbread, add a few drops of honey on it, and roll it up.
Coat the second tortilla with chocolate cheese, lay out pieces of kiwi and banana. We also fold it.
Fry fruit tortillas in butter (vegetable) oil.

Traditionally, Mexican tortillas are prepared with corn flour, but always with the addition of wheat. After cooking, sprinkle the unsweetened tortillas with red pepper - this will make you feel like a real Mexican.

Today I offer another easy breakfast recipe for the whole family - sausage with cheese, wrapped in a Mexican tortilla. To prepare this dish, you can also use thin pita bread.

Tortilla or tortillas is a thin flatbread made from corn or wheat flour. I had ready-made tortillas available - tortillas made from wheat flour, bought for the occasion at the supermarket, but you can prepare them yourself.

To do this, you need to take 4 cups of wheat flour, 1/8 teaspoon of baking powder, 0.5 cup of softened margarine, 1.5 teaspoon of salt and 1 cup of warm water.

To make tortillas, you need to sift the flour into a bowl, add baking powder and mix everything well. Then you need to add margarine to the flour and mix everything until a homogeneous crumbly mass.

Next, you need to dissolve the salt in warm water, and then pour the water and salt into the bowl with the flour in a thin stream, stirring constantly so that the flour absorbs all the liquid. The dough has the consistency of dumplings.

The dough must be kneaded thoroughly, formed into a ball and, covered with a light towel, left alone for 20-30 minutes. You can prepare the dough in advance, for example, the night before, put it in the refrigerator, and bake fresh tortillas in the morning.

To bake, place the dough on a work surface and divide it into approximately 10-12 equal parts.

Using a rock, you need to roll each piece into a thin cake with a diameter of about 25 cm and fry in a large frying pan with a thick bottom over medium heat for about 20-30 seconds on each side (until golden brown spots appear).

These tortillas turn out to be very tender and tasty; they can be used in other ways besides the recipe given below, for example, simply spread with pate or jam. And hot, freshly baked, they are tucked into both cheeks and without any filling at all!

So, I had the tortillas ready, so for today’s recipe for sausages with cheese, I took each breakfast person:
2 prepared tortillas with a diameter of approximately 25 cm (or 2 pieces of pita bread approximately 25 by 25 cm)
2 sausages
cheese - ~50 grams
mayonnaise, ketchup to taste

Difficulty - minimal
Cooking time - 10 minutes (if you have ready-made tortillas) or 40 minutes if you prepare tortillas yourself.

I grated the cheese on a coarse grater. I set the frying pan to heat up.
I peeled the sausages and cooked them in the microwave for 3 minutes. I cut each sausage in half lengthwise.

I placed a handful of cheese on each tortilla.

Top the cheese with both halves of the sausage.

I lightly coated the sausages with mayonnaise (you can also coat them with ketchup here if you like).

Then top with another handful of cheese.

She wrapped the cake in an envelope.

Then she put the envelope on a heated dry frying pan and held it there for 1 minute on each side so that the cheese melted inside. To make it look nice, I heated the envelopes in a steak pan to get a nice pattern on the envelopes!

Tortilla is a thin flatbread of unleavened dough, kneaded from wheat or high-quality corn flour. They can be eaten simply instead of bread, or prepared with filling. In Mexican cuisine, tortillas fried in butter are called tostados; there are also such varieties of dishes as quesadillas, burritos, enchilados, and tacos. These are all tortillas, but with different fillings; they have one thing in common: cheese is always used in the filling.

Mexican tortilla dishes with cheese - general cooking principles

The dough for flatbreads can be of two types: traditional corn flour or wheat flour. It’s quite simple to prepare; all you need is, strictly speaking, flour, water, cow’s milk butter, and salt. If you don’t want to bother making flatbreads yourself, you can buy them ready-made at any large supermarket.

Tortillas, traditional for Mexican cuisine, are becoming in demand in our cuisine. They are served fried in butter for tea or instead of bread, but more often these flatbreads are wrapped with some tasty filling, an essential component of which is cheese.

Depending on the type of filling, each dish has its own name. For example, if you add easy-melting hard cheese to the filling or supplement it with minced meat, you get a quesadilla. A tortilla with cheese, boiled chicken and vegetables, baked with a special tomato sauce, is called an enchilada in Mexican cuisine. Burrito is a tortilla with cheese and beans, similar to European fast food.

You can quickly make a delicious pie from tortillas with cheese or wrap fried meat with light vegetable salad and cheese in such flatbreads, you get something similar to shawarma, or tacos in Mexican cuisine.

The final stage of preparation is heating. The rolled flatbreads are not fried, but rather heated in a dry frying pan until they are only slightly browned. This way they become crispy, the cheese inside melts a little and becomes viscous.

The easiest recipe for tortillas with cheese - “Quesadilla”

Ingredients

For the flatbreads:

butter "Farmer's" butter - 100 gr.;

half a spoon of fine salt;

one and a half glasses of water;

wheat or corn flour - 600 gr.

For the filling, for four tortillas:

120 gr. any semi-hard cheese.

Cooking method:

Sift the flour into a spacious bowl that is convenient for kneading. Add salt, melted and cooled butter and cool water. First, stirring with a spoon, then switching to manual kneading, prepare the dough. It comes out soft and hardly sticks to your palms.

Roll out the dough into a very thin layer and, using a plate as a stencil, cut out circles.

Place the pieces in a dry frying pan and lightly fry them on both sides, not allowing them to brown. It is better to undercook the tortillas a little rather than dry them out.

This portion of dough makes at least 20 flatbreads. They can be prepared for future use, since tortillas are stored for a long time if kept in a tightly tied bag.

Grind the cheese - grate it on a medium or coarse grater.

We spread the cheese shavings in a fairly thick layer over one of the flatbreads, and place another one on top.

Carefully transfer the “structure” to a heated frying pan and fry over low heat. After heating one side for a minute, carefully turn it over to the other.

Cut the hot flatbreads into four pieces and serve immediately with some hot sauce.

"Quesadilla" - Mexican tortilla with cheese and minced meat

Ingredients:

half a liter jar of tomatoes canned in tomato juice;

300 gr. mixed, low-fat minced meat;

1/2 can of sweet corn;

cheese - 200 gr.;

spoon of vegetable oil;

four tortillas.

Cooking method:

Pour oil into a frying pan or thick-walled saucepan. Place over medium heat and heat thoroughly.

Distribute the minced meat evenly over the bottom of the pan. After waiting a minute, we begin to mix, trying to break up the meat that has seized in lumps as much as possible. Fry over medium heat for about three minutes until the color changes. In the middle of the process, add the tomatoes cut into pieces, and a minute before readiness, add and season with pepper to your taste.

After removing from the heat, stir in the canned corn into the minced meat and let the filling cool slightly.

Grate the cheese with a coarse or fine grater and sprinkle it on the flatbreads, only half of each.

We spread the minced meat over the cheese shavings and cover the filling by wrapping the free side of the flatbread over it.

Having heated the grill pan well, fry the flatbreads until lightly browned on both sides. Please note that there is no need to grease the pan with oil. If you don't have a grill, you can use any frying pan.

“Enchilada” - tortillas with cheese and chicken in tomato sauce

Ingredients:

tortilla - five flatbreads;

70 grams of “Russian” cheese;

boiled chicken breast - one fillet;

small onion head;

sweet pepper - half a large fruit;

one fresh tomato and 100 grams, canned in its own juice;

a spoon of refined oil.

Cooking method:

Finely chop the onion and two cloves of garlic. The pulp of sweet peppers, fresh and canned tomatoes, also cut into small pieces.

Saute the onion and garlic in oil until translucent, add sweet peppers and tomatoes and simmer under the lid for seven minutes. At the end, add some salt, you can add red pepper for spiciness.

After cooling slightly, transfer the contents into a blender bowl and blend until pureed.

Cut the boiled breast into strips or small cubes, grate the cheese through a coarse grater.

Measure out a third of the prepared sauce and mix with chicken.

Place two spoons of meat filling on the flatbread, closer to the edge, and wrap it in a roll. We prepare all the tortillas in this way.

Place the resulting rolls tightly in a refractory mold, pour generously with the remaining sauce and cover with cheese.

Place the pan in the oven and bake the enchilada at 180 degrees until golden brown.

"Tacos" - a simple Mexican snack made from tortilla chips with cheese, meat and fresh vegetables.

Ingredients:

five tortillas;

250 gr. any boiled meat;

tomato sauce or ketchup;

half a glass of canned corn;

Tabasco sauce;

fresh sweet pepper - large pepper;

Chinese cabbage or lettuce.

Cooking method:

Shred Chinese cabbage into short, fairly thin strips. If you decide to use lettuce leaves, tear them finely. Cut the pulp of the peeled bell pepper into strips.

Cut the boiled meat into thin strips. However, it is not necessary to use it specifically; any meat product is suitable for an appetizer: sausage, ham, frankfurters or smoked meats, including chicken.

Combine sliced meats with vegetables. Add corn and coarsely grate cheese into them, mix.

Fold the flatbreads in half, fill them with filling and lightly heat them in a dry regular or grill pan. The vegetables are fresh, so in order not to spoil the main taste, we do not heat them for long. All you need to do is wait a minute on each side.

This appetizer should be served warm, adding the filling after heating with sauces to suit your taste. When the flatbreads cool, they become soft and the taste of the dish is lost.

"Burito" - Mexican-style fast food made from tortilla with cheese, beans and beef

Ingredients:

beef (pulp) - 300 gr.;

large onion;

one sweet pepper;

chili pepper;

two small fresh tomatoes;

a can of white beans;

a bunch of fresh cilantro;

80 grams of hard, sharp cheese;

four tortillas;

three tablespoons of unfragrant oil;

small lemon;

half a spoon of ground coriander.

Cooking method:

We wash the pulp with water and cut it into very thin strips, almost into strips. Be sure to dry the meat and take a sharp knife; wet flesh will slip out of your hands, and a dull knife will not allow you to cut it thinly.

Finely chopped chili peppers directly with seeds, onions and three small cloves of garlic.

Fry the pieces of beef in oil until golden brown, add a little water, add some salt and simmer the meat until soft. At the end, there should be no moisture left in the pan with the meat. Place the beef on a plate.

Place the onion in a frying pan with the remaining meat juice and oil. After frying until golden brown, add bell pepper and chili, stirring and frying for two minutes. Cook over medium heat, do not cover the pan.

Add previously fried meat to the vegetables and add garlic. Sprinkle with coriander and stir, heat for about another minute. Now add the finely chopped tomatoes, mix everything and simmer for another minute and a half.

After draining all the liquid from the can of beans, crush the grains with a fork and transfer to the pan. Add finely chopped cilantro, mix everything well, setting the heat to maximum. Sprinkle the filling with lemon juice.

On the flatbread, closer to the edge, place two thin slices of cheese and place the hot meat filling on them. Adding a sprig of cilantro, roll it up into a roll or envelope.

Quickly heat the packages in a dry frying pan. Preferably it should be a grill pan.

Tortilla Pie with Cheese

Ingredients:

tortillas - six flatbreads;

sweet cream butter - 50 gr.;

200 gr. any natural cheese;

Feta cheese - 300 gr.;

one egg;

three tablespoons of dark sesame.

Cooking method:

Cut the butter into small pieces. Place in a saucepan and place on low heat. Once all the pieces have melted, remove from the stove.

Grind the hard cheese into a separate bowl using a coarse grater.

Place the flatbreads on the table and brush the surface of each with melted butter using a pastry brush.

Sprinkle the flatbread generously with hard cheese, and paint “Feta” onto it with your fingers.

Roll the tortillas into rolls.

Line a round pan with parchment paper and grease it well with the remaining melted butter.

Arrange the prepared tortilla rolls in a circle.

Brush the surface of the future pie with beaten egg and sprinkle with sesame seeds.

Place the pan in the oven and bake for 30 minutes. Preheat the oven to 180 degrees in advance.

Allow the finished cake to cool slightly in the pan and only then remove.

Tortilla with cheese - cooking tricks and useful tips

An important point is that the dough should be rolled out very thin, the thickness of the layer should not exceed 2 mm. When frying, set the heat to minimum; do not allow the flatbread to brown, as it will continue to fry in the future.

To prevent the finished tortillas from drying out during the cooking process, the tortillas should be stacked under a linen towel and cooled only under it.

If you have prepared a lot of flatbreads, store them in a tightly sealed bag. Keep at room temperature, do not refrigerate.

Use high-quality cheese that melts easily when heated. To enhance the taste, you can add different types of cheeses, such as feta or mozzarella.

Tortilla dishes with cheese are preferably served with spicy garlic sauces such as “Salsa”.

Tortillas are Mexican corn tortillas. Recently, they are increasingly made with the addition of wheat flour, which gives the dough elasticity. In Mexico, they are used for different purposes: they eat soup like bread, scoop up sauce like a spoon, put them on top of each other, sandwiching them and getting a kind of pie. But most often, various foods are wrapped here in corn tortillas, in which case they are served hot as a main dish. Tortilla fillings usually have a complex composition, they are made from vegetables, meat, beans and other ingredients, mixed and flavored with sauce. The taste of the finished snack largely depends on what the corn tortilla is filled with, so the choice of filling recipe should be approached especially seriously.

Cooking features

Today, tortilla is not a rare and inaccessible product in our country - it can be purchased in most large grocery stores. Even if there is no retail outlet near your home that sells corn tortillas, you can fry them yourself, since the recipe is simple and does not include rare ingredients. For this reason, every housewife can diversify her diet by including Mexican dishes in her menu. Considering that there are a lot of recipes for filling for tortillas, it will not be difficult to select the appropriate filling option. However, in order for the filled tortilla to be truly tasty, you need to know a few subtleties.

The filled tortilla must be spicy, as befits a Mexican dish. For this reason, regardless of whether the filling includes pepper or a spicy sauce, the tortilla is sprinkled with ground red pepper before putting the filling on it.
Tortillas are usually served hot, but together with the filling, which is applied in a significant amount, frying them will be problematic. Therefore, both the flatbreads and the filling are prepared or reheated separately immediately before serving.
If you want to give the dish a truly Mexican flavor, add the most popular products here to the filling: corn, beans, sweet peppers.

If you are not ready to figure out what products to use and how to prepare the tortilla filling, you can use proven recipes.

Bean tortilla filling

red beans – 0.2 kg;
goat cheese – 50 g;
garlic – 3 cloves;
cilantro – 20 g;
coriander, ground red pepper, salt - to taste.

Cooking method:

Sort and rinse the beans. Fill the grains with water. This needs to be done in advance, since the beans need to be soaked in water for at least 3-4 hours, or even overnight.
Drain the water, add a new portion of liquid and put on fire. Cook the beans until tender, that is, until they become soft.
Drain off excess water, leaving only a small portion, and puree the beans using a blender.
Grind the coriander grains in a mortar along with the garlic. If desired, you can crush it with a hand press and grind the seasoning in a coffee grinder.
Add garlic and coriander to the beans, salt and pepper to taste, and stir.
Beat the beans in the blender again, but this time together with the cheese.
Finely chop the cilantro with a knife.
Heat the filling in the microwave or in a frying pan, place it on a flatbread sprinkled with pepper, and roll it up into a ball.

Sprinkle the finished dish with chopped herbs before serving. It will not only decorate it, but also give it a unique taste and aroma.

Tortilla filling with chicken and cheese

chicken breast fillet – 0.4 kg;
bell pepper – 100 g;
zucchini – 0.2 kg;
onions – 100 g;
hard cheese – 150 g;
salt, spices - to taste.

Cooking method:

Wash the chicken breast, dry it with a napkin, cut into thin strips.
Peel the onion and cut the onion into thin half rings.
Wash the zucchini. If necessary, remove the peel and seeds. Cut into small pieces.
Wash the pepper. Remove the stalk and seeds, cut into strips.
Coarsely grate the cheese.
Heat vegetable oil in a frying pan, add onion and fry until golden brown.
Add chicken fillet and fry it with onions for 10 minutes. It must be fully prepared.
Remove the chicken fried with onions from the pan and fill a plate with it.
Without splashing the oil out of the pan, add the zucchini and pepper, fry them for 6-7 minutes, adding salt and seasoning to taste.

Place a spoonful of vegetables on the tortilla, flatten them slightly, place the chicken on top, sprinkle with cheese and roll into a large roll.

Chicken and mushroom tortilla filling

chicken breast fillet – 0.2 kg;
fresh champignons – 0.2 kg;
onions – 100 g;
tomato – 150 g;
bell pepper – 0.2 kg;
carrots – 100 g;
vegetable oil - as much as needed;
salt, ground red pepper - to taste.

Cooking method:

Remove the skins from the onions, cut them into small pieces, and divide them into 2 parts.
Boil the chicken fillet until tender, cut into small strips.
Wash the champignons, pat dry with paper towels and cut into thin slices.
Peel the bell pepper from seeds and cut into small strips.
Cut the tomatoes into cubes.
Heat the oil in a frying pan, place half the onion and mushrooms in it. Fry them over low heat, stirring occasionally, until all the moisture released from the champignons has evaporated from the pan.
In another frying pan, fry the remaining onions and carrots. When they acquire a golden hue, add chicken fillet to them and fry it for 5 minutes.
Add pepper and tomatoes, salt and pepper. Simmer for 2 minutes.

Place vegetables and chicken on the tortilla as the first layer, and place a spoonful of mushrooms on top. After this, roll the cake into a voluminous roll. Fill the remaining tortillas the same way.

Tortilla with canned beans and corn

canned beans – 0.4 kg;
avocado – 1 pc.;
canned corn – 0.2 kg;
onions – 100 g;
lettuce leaves - according to the number of tortillas;
sour cream – 50 ml;
tomato sauce – 50 ml;
hard cheese – 150 g;
vegetable oil - as much as needed;
salt, spices - to taste.

Cooking method:

Cut the avocado pulp into thin slices.
Using a blender, puree half the beans.
Add ketchup and sour cream to the bean puree and stir. At this point, season and salt the filling to taste.
Mix bean sauce with corn and remaining beans.
Fry the onion cut into small cubes in vegetable oil.
When the onion acquires a golden hue, place the bean mixture on it and fry.
Add avocado, stir and heat for 2-3 minutes.

Place a lettuce leaf on each tortilla, spread the filling on it, smooth it out, sprinkle with coarsely grated cheese. Wrap the filling in a tortilla and serve.

Fruit tortilla filling

bananas – 0.3 kg;
strawberries – 150 g;
heavy cream – 100 ml.

Cooking method:

Sort the berries. Wash while removing the sepals. Cut into large pieces.
Peel the bananas and cut their flesh into medium-sized cubes.
Whip the cream.
Mix bananas and berries with whipped cream.
Place the fruit salad on the tortilla and roll it up.

A fruit-filled tortilla does not need to be peppered or reheated. You can serve it for dessert, although it is quite capable of replacing a whole breakfast.

You can make a quick lunch out of tortillas if you know the recipe for the appropriate filling. Moreover, you can assemble the filling yourself from what you find in the refrigerator. If you stick to the basic principles of making tortilla fillers, you won't be disappointed with the results.

Hi all. No matter how much they talk about the dangers of bread, nothing awakens the appetite and brings as much pleasure as a hot flatbread with filling. Moreover, this disease is observed not only among Russians. Every nation has its own amazing bread recipes. And the Mexican flatbread stuffed with cheese, vegetables, and mushrooms is a worthy confirmation of this. And it's called quesadilla.

What is a quesadilla?

Quesadilla is becoming popular here too, and translated from Spanish means “cheese tortilla.” In appearance, it resembles two flatbreads with some tasty filling, but one of the constituent parts must be cheese. Because the product melts, it holds the two parts of the tortilla together and turns them into one dish.

In addition to cheese, meat, primarily chicken, as well as vegetables, mushrooms, and eggs are used as filling. A variety of sauces and dressings are another ingredient, without which the quesadilla would not have its traditional taste and aroma.

There are an incredible number of similar dishes in Mexican cuisine - burritos, tacos, chimichangas. Another distinctive feature of quesadillas is that the dough is folded in half rather than wrapped. But time changes a lot, and this requirement is no longer so strict - see the end of the article for a camp version of this Mexican tortilla.

Chicken quesadilla with barbecue

Servings: 1 - 2 quesadillas

Ingredients

Half a chicken breast, fried and cut into strips
Salt, to taste
Pepper to taste
½ cup BBQ sauce
2 tortillas
¼ cup red onion, julienned
½ cup Monterey Jack cheese (double for 2 quesadillas)
½ cup cheddar cheese (double for 2 quesadillas)

For garnish: Parsley with BBQ sauce

Preparation

In a large skillet, brown the chicken breast, making sure to sprinkle both sides with salt and pepper. Cook for 15-18 minutes, turning and adding the onion as you turn the chicken. (Cooking time may vary depending on thickness of breast).
Cut the fried chicken into strips.
Add shredded chicken to skillet with onions. Add barbecue sauce and stir. Spread this filling and set aside.
Place the tortilla in the pan and add a layer of Monterey Jack cheese and cheddar cheese to half of the tortilla.
Place the cooked chicken and onions and the rest of the cheese on top. Fold in half and cook for 6 minutes, turning.
Serve with additional BBQ sauce and enjoy!

Spinach with mushrooms

Ingredients

½ cup chopped mushrooms
2 cloves garlic
3 cups fresh spinach
Salt, to taste
Pepper to taste
3 eggs
2 large tortillas
1 cup Mozzarella, shredded (double for 2 quesadillas)
½ cup Parmesan, grated (for 2 quesadillas)

Garnish

Parsley
Salsa

Preparation

Heat the oil in a frying pan and add the garlic, then the mushrooms. Cook until the mushrooms are softened and slightly caramelized.
Add spinach and cook until spinach wilts.
Break the eggs and prepare an omelette with vegetables. Season with salt and pepper and stir until fully cooked. Remove from pan and set aside.
Add the omelette, top with cheese and fold the tortilla in half.
Fry for 6 minutes over medium heat, turning.
Serve with salsa and enjoy!

Steak quesadilla

Servings: 2 quesadillas

Ingredients

1 tablespoon olive oil
Steak, cut into thin strips
Salt, to taste
Pepper to taste
¼ cup onion, julienned
¼ cup green pepper, julienned
2 large tortillas
4 slices provolone cheese (double for 2 quesadillas)

Garnish

Parsley
Cheese sauce

Preparation

Heat olive oil in a large skillet and add steak strips. Season with salt and pepper and cook for 5-7 minutes. Remove from pan.
Add the onions and bell peppers to the pan and cook until slightly soft. Remove from pan.
Place the tortilla in the skillet and add a layer of cheese on half the steak tortilla, peppers and onions. Top with cheese and fold in half.
Serve with cheese sauce and enjoy!

Chicken fajita

Servings: 2 quesadillas

Ingredients

Chicken breast, cut into thin strips
½ teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon cayenne
¼ teaspoon garlic powder
½ cup green/red/yellow pepper,
½ cup white onion, julienned
2 large tortillas
1 cup cheddar cheese, shredded (for 2 quesadillas)
1 cup Monterey Jack cheese, shredded (for 2 quesadillas)

Garnish

Cilantro
Sour cream

Preparation

Coat the chicken with salt, pepper, chili powder, cumin, cayenne pepper and garlic powder. Fry for 5-7 minutes in a large frying pan.
Add the peppers and onions and cook for 5-7 minutes, or until softened. Remove chicken, onions and peppers from pan and set aside.
Place the tortilla in the skillet and add a layer of cheese to half the tortilla.
Add cooked chicken, peppers and onions. Top with more cheese and fold the tortilla in half.
Cook for 6 minutes over medium heat, turning halfway through.
Serve with pico de gayo, guacamole and sour cream on the side and enjoy!

Travel version of quesadilla

Ingredients

2 sausages
2 eggs, beaten
A pinch of salt
Pinch of black pepper
1 tablespoon green onions, chopped
⅓ cup cheddar cheese
1 large tortilla

Preparation

How to make quesadilla dough

This simple and quick dough recipe will allow you to quickly prepare real tortillas and make an authentic Mexican quesadilla.

The dough is prepared using flour, water and butter and is very pliable and pleasant to work with.

The flatbreads made from it are thin, store well and perfectly satisfy hunger. If desired, ready-made cakes can be frozen in the freezer.

Ingredients

flour (wheat or corn) - 300 g
butter - 50 g
water - ½ cup
salt - to taste

Cooking method

Grate butter or high-quality margarine onto a coarse grater and mix with sifted flour and salt until buttery crumbs are obtained.
Pour in some warm water and stir. Next, add a little water again and mix again.
Knead a homogeneous dough, cover it with a damp towel and leave for 20 minutes.
After resting, cut the dough with a sharp knife into equal pieces for the required number of quesadillas. Preferably small pieces, about 15 cm, yields 16 pieces. from each piece of mass. Roll out the dough to the desired thickness into a disk.
Heat a plate or frying pan without oil, place the rolled out flatbread on it. Cook over high heat, turning all the time so that it bakes evenly on both sides and does not burn.

As the tortillas fry, stack them and cover with a towel to prevent them from drying out. When ready, they can be stored in the freezer in a small bag, arranged with dividers, and in the refrigerator for a long time.