Baked Corn Sandwiches with Cheese

Cooking Time:
1 hour Recipe Yield:
10-12 pcs Difficulty:
Medium recipe

Baked corn sandwiches with cheese – Mexican cuisine recipe, a very popular dish in Mexico due to its quick and easy cooking.

Recipe Ingredients

Champignons 200 g

Cheddar Cheese 400 g

Hot Pepper 3 pcs

Butter 2 tbsp

For Tortilla

Wheat Flour 100 g

Cornmeal 100 g

Smalec 50 g

Water 100 ml

Cooking Recipe

For the Mexican bakedcorn cheese sandwiches recipe, the first step is to make the tortillas. Sift wheat flour through a sieve. Corn flour, if it is coarse, grind in a coffee grinder or steam. In a bowl, mix wheat and corn flour, add fat and grind into crumbs. Then gradually add water to knead the dough.

To make the dough more plastic, cover it with a film and set aside for 15 minutes. Then divide the dough into 10-12 pieces and roll out thinly. To prevent the dough from sticking, it is better to roll it out on a film. Next, put the cake on a heated dry frying pan. When the surface of the tortilla brightens, and then becomes a little transparent, turn over and fry the tortillas on the other side.

Cut mushrooms into thin slices. Grate the cheese, remove the seeds from the pepper and chop finely. Pour chopped mushrooms into melted butter and fry until soft for 3-5 minutes. Put the corn tortillas on a preheated non-stick frying pan or you can take a regular frying pan and grease it with vegetable oil. Put cheese on top of the tortilla, then add mushrooms and peppers, cover with another tortilla and press lightly.

Heat sandwiches for 2 minutes on each side to melt the cheese. Prepare the rest of the sandwiches in the same way. Sandwiches should be served hot, cut into two or four parts. Sandwiches can be served with fresh salsa.

Mexican Food

Sandwiches

Appetizers

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Tortilla

Tortilla is a thin flatbread made from corn and wheat flour. Oddly enough, tortilla was cooked not only in Mexico, but also in America, and in Canada.