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!

CHEDDAR CHEESE TACO SHELLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.

BEEF 'N' CHEESE TORTILLAS

Steps:

• Spread about 2 tablespoons spreadable cheese over each tortilla. Layer with roast beef and spinach. Remove seeds from peppers and slice into thin strips; arrange over spinach. Roll up each tortilla tightly; wrap in plastic. Refrigerate until ready to serve.

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.

CRISPY CHEESE & GUACAMOLE TORTILLAS

Steps:

• Heat oven to 220C/200C fan/gas 7. Sprinkle the cheese over the tortillas, then sandwich them together in pairs, so you have 2 tortilla sandwiches. Sit on baking sheets and bake for 8-10 mins until golden, crispy and the cheese is melted.
• Halve the avocado and spoon out chunks onto the 2 tortillas; squash into the tortillas a bit with the back of the spoon. Scatter over tomatoes, chilli, coriander and seasoning. Squeeze over some lime and eat immediately.