Total Steps
5
Ingredients
15
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 8 flour tortillas
- vegetable oil
- 1/4 cup toasted pine nuts
- crushed red pepper flakes
- 1 cup finely-chopped marinated artichoke hearts, thinly sliced
- 1/4 cup finely-sliced pitted oil cured olives
- 4 green onions, trimmed
- 1/2 cup ricotta cheese (part skim or whole milk)
- 1 pound freshly-grated mozzarella cheese (part skim or whole milk)
- freshly-ground black pepper
- salt
- balsamic vinegar
- 1/4 cup olive oil
- 1/2 cup basil leaves, cut into thin strips
- 4 plum tomatoes, finely diced
Instructions
Step 1
In a mixing bowl, combine the tomatoes, basil, and olive oil. Season to taste with balsamic vinegar, salt, and pepper.
Step 2
In a separate mixing bowl, combine the mozzarella cheese, ricotta, green onion, olives, and artichoke hearts. Season with salt and crushed red pepper flakes.
Step 3
Spread the cheese mixture on one half of each tortilla, leaving about 1/4-inch between the filling and the edge. Fold each tortilla in half. Fry the tortillas in a little vegetable oil for about 1 minute per side until golden and the cheese has melted. Keep warm in a low oven until ready to serve. Top with the tomato-basil mixture and pine nuts.
Step 4
Alternatively, preheat oven to 450 degrees F. Spread the cheese mixture over the entire surface of the tortillas without folding them. Set them on a baking sheet and bake for 5 minutes or until the cheese has melted. Fold over and serve with the tomato-basil topping and pine nuts.
Step 5
For children, set aside some plain mozzarella mixed with ricotta and use this simpler filling for their tortillas instead of the more elaborate one.