Baked Corn Sandwiches with Cheese

For the Mexican Baked Corn 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.