quesedillas with triple cream brie and provolone

By
Deecoleman
on October 3, 2011

I think you need to a be qualified food critic to explain these little numbers. Triple cream brie melted with Italian provolone on hand made flour tortillas, that is Mexico, France and Italy all in a ménage a trios and its working.

Method

Make our flour tortillas like a chapati, get your flour - about a cup will make 8 tortillas, mix in half a cup of water with your hand, just as much as you need. Some flour needs more - go figure I'm not sure why. Make a slightly wet dough knead for a while, let sit for 20 then knead again.

You'll know when the dough is ready when it gets really stretchy. Pull of a small ball about half the size of your fist and roll it into a ball in your hands, then flatten it. Get a rolling pin on a floured board and roll into a really thin circle.

Heat a pan and dry fry until you see little bubbles forming in the tortilla. Only do one side and remove from pan.
Do another one exactly the same. Remove from pan and place the cheeses on the cooked side and sandwich together and dry fry again on the uncooked sides till the cheese melts.

Serve with green and red salsa. You will not be disappointed.