Cheesy Stuffed Tortillas Recipes

PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)

An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco.

Provided by Jenny

Categories Appetizers and Snacks Cheese

Time 40m

Yield 4

Number Of Ingredients 3

Pupusas de Queso (Cheese-Stuffed Tortillas) image

Steps:

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 46.8 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 7.6 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 85.3 mg

Ingredients

2 cups masa harina
1 cup water
1 cup queso fresco, crumbled

STUFFED TORTILLAS

This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.

Provided by Sackville

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

Stuffed Tortillas image

Steps:

Line two 9 x 13 baking pans with tin foil, set aside.
Make sauce by sauteing onions, garlic in a saucepan until soft.
Add remaining sauce ingredients, except coriander.
Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
Remove from heat and stir in coriander.
While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
Cook until vegetables are softened (about 5 minutes).
Add jalapeno pepper, chili powder, oregano and cumin.
Cook for 1 more minute, remove from heat.
Stir in beans, corn, lime juice and coriander.
Mix well.
To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
Repeat, leaving yourself with 1/4 cup cheddar.
Pour sauce evenly over finished tortillas.
Cover with aluminium foil and bake at 350 degrees for 25 minutes.
Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
Serve with a dollop of sour cream.

Nutrition Facts : Calories 628.8, Fat 20.8, SaturatedFat 9.3, Cholesterol 34.7, Sodium 1174.3, Carbohydrate 91.1, Fiber 14.7, Sugar 15.3, Protein 23.6

Ingredients

1 onion, chopped
1 clove garlic, chopped
1 (28 ounce) can tomatoes
1 (5 1/2 ounce) can tomato paste
1 jalapeno pepper, seeded and minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander
1 onion, chopped
1 cup carrot, diced
1 cup sweet pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 (19 ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
2 tablespoons lime juice
2 tablespoons chopped coriander
12 7-inch flour tortillas
1 cup shredded cheddar cheese
3/4 cup sour cream or 3/4 cup plain yogurt