I'm not very fond of wheat tortillas, but I admit that they are very helpful when preparing an informal dinner. There are so many fillings that they admit… we can fill them with some roast meat, vegetables and even add some legumes. There are no limits!
The simplest proposal is probably this one that I show you with sauteed vegetables and cheese cream. You can choose the cheese that you like the most; A ricotta with some herbs is great, but nobody says you can't use another. As for the vegetables…. take a look in the fridge and play with the ingredients.
Wheat tortillas with cheese and asparagus
The wheat pancakes admit numerous fillings and as such, they are a great proposal for any weekend dinner with friends.
Author Maria
Kitchen: Mexican
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
For the wheat tortillas
- 3 cups wheat flour
- 1 teaspoon of chemical yeast
- 1 teaspoon of salt
- ⅓ cup olive oil
- 1 cup of warm water
For the filling
- 200g. cream cheese
- 1 teaspoon of chopped parsley
- 1 teaspoon minced thyme
- 8 asparagus
- Olive oil
- 1 garlic clove
- A pinch of salt
- 1 yellow bell pepper
- 1 Tomate
Preparation
- We mix the dry ingredients of the tortillas in a bowl. We make a hole in the center and pour in the oil and water.
- Mix with a spatula until all the ingredients come together. We will achieve a somewhat sticky dough, but manageable.
- So, we place the dough on a floured surface and knead until it is smooth and smooth.
- We wrap the dough in plastic wrap and leave stand 20-30 minutes.
- We divide the dough into 8 portions and we shape them into a ball.
- With a roller we stretch each ball until we achieve a fine circular dough, about 3mm
- We heat a frying pan over medium heat and go browning the tortillas, 1-2 minutes on each side. When they swell and form bubbles on the surface, we will flip them over.
- We place them on a plate, one on top of the other and cover them with a cloth.
- We mix the cheese cream with parsley and thyme. We beat lightly.
- We sauté the asparagus in a frying pan, with a drizzle of olive oil. We take them out and spread them with a mixture of garlic and salt that we will have prepared in the mortar.
- We fill the tortillas of trico with creso cream cheese, asparagus, pepper sticks and tomato pieces.