Cheesy Panamanian Tortillas Recipes

PANAMANIAN TORTILLAS (THICK CORN CAKES)

Steps:

• Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
• Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
• It will form into a mixture called "masa".
• Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).
• To bake, put some of the butter in the pan and spread evenly. Heat the butter on med high.
• When butter is heated, place masa circles on the pan and let bake.
• Flip them every 2 or 3 min to evenly cook without burning.
• They will start to puff up and get golden.
• It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!
• Repeat the steps until all the circles are baked through.

CHEESY PANAMANIAN TORTILLAS

Steps:

• Slit open the tortilla.
• Use the knife or your fingers to open the rest of the inside of the tortilla to create a pocket--making sure not to cut the entire tortilla in two!
• Place the cheese in the pocket.
• Wrap the tortilla and cheese in a slightly damp paper towel or napkin, making sure to completely cover it.
• Place the bundle on a plate in the microwave and microwave on high for 30 seconds or until heated throughout.
• Unwrap the bundle and enjoy!

CHEESY TORTILLAS WITH BLACK-BEAN PUREE

Steps:

• In a food processor, blend beans with cooking liquid until smooth, adding up to 1 cup water to make a loose but not runny puree. Transfer to a small pot and heat over low. Working one at a time, toast tortillas in a skillet or over a gas burner, fill with cheese, and fold in half. Divide tortillas among four plates and top with bean puree, lettuce, avocado, and tomato.

CHEESY TORN CORN TORTILLA CASSEROLE (MEATLESS)

Steps:

• Preheat oven to 350 degrees. Coat a 9x13 pan with cooking spray.
• Tear 6 tortillas into bite-sized pieces and cover the bottom of the pan. Sprinkle half of the cheese on top and then evenly spoon green chilies on top of cheese. Tear rest of tortillas and put over chili-cheese layer. Sprinkle rest of cheese on top.
• Beat the eggs, salt and buttermilk in a bowl and pour over tortillas and cheese. Sprinkle with paprika. Bake, uncovered, for 40 minutes. Serve with sour cream and salsa.

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.