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Tortillas with cheese, cottage cheese and herbs in a pan

0
2014
Kitchen World
Calorie content 202.4 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 16 gr.
Fats * 11.7 g
Carbohydrates* 25.8 g
* per 100 gr. product
Tortillas with cheese, cottage cheese and herbs in a pan
Content

We offer to make flat cakes from unleavened dough stuffed with cottage cheese, cheese and aromatic herbs. This dish is very simple to prepare, does not require expensive ingredients, but it turns out to be very tasty and satisfying. Children especially like these cakes. Conveniently, they can be fried for future use and stored in the refrigerator, and, if necessary, heated in the microwave. Of course, the most delicious cakes are hot from the pan, with a crispy crust, but they are also delicious when heated.

Ingredients

Cooking process

step 1 out of 8
We start by making the filling. To do this, put cottage cheese in a bowl. Of course, the product can be of any fat content, but the most delicious filling is obtained from fatty cottage cheese, since it is softer, juicier and melts better. Rub the hard cheese on a fine grater and add to the curd. We wash the green onion feathers, dry them and cut them into small transverse pieces with a knife. Alternatively, you can also use dill or mix both herbs. Add chopped greens to a bowl to cottage cheese and cheese, mix everything well together. Add salt and black pepper to taste.
step 2 out of 8
Let's move on to kneading the dough. Pour the indicated amount of water into a bowl. Add salt and vegetable oil immediately, mix. Gradually add flour and knead the dough with a spoon. When the mass begins to crumble into dry pieces, we go to work with our hands.
step 3 out of 8
The dough should turn out to be elastic, holding its shape well, but not tight. We roll it into a ball, wrap it with cling film and put it in the refrigerator for ten minutes.
step 4 out of 8
After that, we cut the dough into four approximately equal parts. Roll each part into a bun and roll it into a circle on a floured surface. We also visually divide the filling into four parts. Put a portion of the cheese and curd filling in the middle of the rolled layer.
step 5 out of 8
Raise the edges of the cake over the filling and pinch it well, connect it with your fingers - you get a bag, as in the photo.
step 6 out of 8
Turn the bag upside down, gently flatten it with the palm of your hand and roll it into a cake with a rolling pin - the filling will be distributed by itself over the entire area of ​​the cake. The estimated thickness of the resulting layer is five seven millimeters. If the dough sticks, do not forget to sprinkle it with flour for convenience.
step 7 out of 8
Heat the pan for frying the cakes on the stove until hot. There is no need to add oil - we will fry on a dry surface. The temperature of the plate is medium. We spread the cake and fry it for a couple of minutes on each side, until a golden brown crust forms.
step 8 out of 8
Remove the finished cakes from the pan, transfer to a plate and immediately grease with a piece of butter on both sides - this will add juiciness.Serve hot right after frying. Store the cooled cakes in a sealed container in the refrigerator and heat in the microwave.

Bon Appetit!

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