Folded baked tortillas
A social media hit, folded tortillas are the perfect way to use up leftovers from the fridge – including ground meat and roast beef. Below, you'll find instructions for three different fillings and other variations for inspiration.
Ingredients · Servings 1 tortilla na porci
- red pepper
- 1 tbsp cheddar
- 3 PL hummus
- 1 handful of lettuce
Method · 25 min
- Place the tortilla in front of you and spread it with the spread of your chosen filling (guacamole, hummus, sour cream, etc.). Make one long cut with a knife away from you towards the center of the tortilla – as if you were going to cut the tortilla in half, but stop the cut in the center of the tortilla. This will divide the tortilla into imaginary quarters.
- Spread one portion of the filling of your choice on each quarter of the tortilla. Start with the cut portion, which you will then fold away from you first, and place the filling that will be easiest to flip on top. Continue with your protein of choice (for more on fillings, see Something Extra), place vegetables on the next portion, and place some type of cheese on the last portion. Do not overfill the individual parts of the tortilla, otherwise the tortilla will be difficult to fold, the filling will spill out and will not heat up during frying.
- Assemble the tortilla. First, fold the part where the tortilla is cut and flip it upwards onto the adjacent quarter. Then continue clockwise until you have folded the cone shape. Now you need to bake the tortilla - either in a sandwich maker, contact grill or in a pan. In the case of a pan, heat a little oil or butter and fry the folded cone on both sides. It is a good idea to weigh it down with something or press it to the bottom of the pan with a spatula so that the cheese inside melts. SOMETHING EXTRA Protein can be heat-treated meat (for example, minced, torn, chopped steak, slices of ham) or vegetable protein (drained beans from a can, smoked or natural tofu, sliced, crushed falafel balls...). Vegetables can be in the form of lettuce leaves, sliced cherry tomatoes, peppers in strips, cucumber rings or sprouts. The best cheese is one that melts well. Another possible combination is, for example, Italian: a few spoons of basil pesto, slices of mozzarella, cherry tomatoes, slices of prosciutto and basil or arugula leaves. The possibilities are almost endless.