Recipe: Baked hot tortillas
Crepes, pancakes and tortillas with spices
February 12, 2010
It's finally cold here, and the chili plants are starting to die. It's the right time to use all those stored chili from the summer harvests, like the single dose frozen chili paste.
 It feels odd to say looking at these small plants, but I know that soon I will harvest fresh chilies again...
Baked hot tortillas
Ingredients
Serves 4 as a starter or 2 as main course
1 tortilla
250g canned beans
150g canned corn
50g fontina (or cheddar)
1 tsp chili paste
2 cloves garlic
2 ham slices
Directions
Mince the garlic and fry it with oil. Add the ham cut into stripes, then the drained beans and the chili paste.
Cook 5 minutes, then add the corn kernels and cook for a couple of minutes.
Cut the tortilla into four slices and put them on a baking pan. Put the cheese on the tortillas and cover with the beans mixture.
Bake in preheated 180° C (356 F) oven 10-15 minutes.
 A similar recipe:
Turkey tostadas with Jalapeno
This post goes to The Crispy Cook that host this month's edition of My Legume Love Affair, created by The Well-Seasoned Cook.
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