Cheese Tortilla

Cheese Tortilla

INGREDIENTS :

• 1 cup masaharina flour or cornmeal

• 2/3 cup cold water

• 1 ear of corn, the kernels cut from the cob (not traditional, but tasty and optional)

• 1 teaspoon chili powder • 1 stalk scallion, roughly chopped

• Less than a tablespoon of coconut oil

Toppings (add/remove as you wish!) :

• 5 oz mozzarella

• Finely chopped onions pickled in vinegar

• ¼ cup Greek yogurt

• 1 handful fresh cilantro, roughly chopped

• Salt and pepper to taste

How to Make :

Stage 1: Create Quesillo Batter

1. Take a medium sized bowl and add your cornmeal
2. Make a small well in the middle and pour in your water
3. Either with a ladled spoon or your hands, mix the cornmeal and water around as they combine. At first, it will start to become mealy and clumpy, but it will eventually mix together into a large ball
4. In a blender or food processor, combine your scallions, corn and chili powder with a small dollop of oil. Grind the ingredients into a paste, then add into the bowl with the cornmeal and water
5. Mix your entire quesillo batter around until everything has been well mixed with one another. Shape the batter into a large ball

Stage 2: Cooking Quesillo

1. From your larger ball of quesillo batter, tear off a small piece to mold into a ball in the palm of your hands

2. Next, flatten your smaller ball of batter and flatten it to as thin a flatbread as you can. One way to do this (that is easy and that we would suggest) is to take a Ziploc bag, grease it with olive oil on the inside, then cut down the sides to let it open lengthwise

3. Put your dough in the middle of the bag, cover it with the other side of the bag, then press down as hard as you can (even with a book!).