Crispy Cheesy Thing
I've been promising this post for what seems forever ... and ... I've no idea why it's taken so long ... but here it is ... the Crispy Cheesy Thing ...
This is a very simple recipe and pretty much identical to a ...
Mexican tostada, but much simpler. Airn and I enjoy this from time-to-time when the mood suits us ... this means pretty much a lazy cook day ... and when we're tired of leftovers.
First, let me introduce you to what is called ghee. Ghee is clarified butter, but not really ... because true ghee comes from India and is produced from milk from cows that are completely different than those found in North America.
These Indian cows produce milk that has a different flavour than American cows [which are raised and slaughtered to appease American taste buds.] Supposedly this milk imparts a 'nutty' flavour to the ghee ... and I'm sure the Indian cows are much happier roaming the streets and pasture lands as they please knowing they're not going to become a tasteless, overcooked McDonald's hamburger patty ... okay ... enough on the "please don't eat animals and be a vegetarian" agenda.
Just look into the eyes of dat purdy cowie ... how could you allow it to be slaughtered ... it should be left alone to roam around your living room just like this baby!
If you've never used ghee ... and enjoy cooking ... then ghee will be a major innovation in your kitchen. Unlike butter ghee never burns ... ever ... and it has a higher flash point than butter ... which means you can use it at higher temperature without worry of a fire in the pan. Interestingly enough you do not want to use ghee at high temperatures because it can over-fry [make tough and dry] your food and some possible carcinogenic overtones with that as well. For me the best part is that nothing sticks to the pan ... but remember, according to the late Frugal Gourmet, Jeff Smith ... "hot wok, cold oil; food won't stick" ... and the same thing applies to ghee. Here is a jar of ghee that is made here in British Columbia:
By the way I make my own ghee ... that way I know exactly what goes into it ... I'll post those instructions at another time. Words to the wise and frugal: don't buy ghee from one of those health food stores ... it'll cost you a fortune ... seek out an Indian grocery store ... you should be able to find a jar as shown above in the $10-12 range.
So, let's start! First we must assemble the ingredients:
- a bunch of tortillas
- a bit of ghee
- some shredded cheese
- a nice pancake griddle [we won't eat this, but mine comes from the early 1940s, so it may be hard to find]
Adjust your heat to medium low ... we don't want too much speed of cooking or burning either. Now using about the amount of ghee you see here, place on griddle and wait until it completely melts. Move pan so that roughly an equal amount of ghee covers the pan.
Place a single tortilla on the pan and spin it under your hand to apply the ghee over the tortilla. Now turn the tortilla over ... do it by hand ... it is much easier ... and you won't burn your hand if you're careful! Trust me ... lol ...
Apply a thin layer of shredded cheese ... I would like to emphasize thin otherwise things will be oozing later. This is the good time to place some spooned-on refritos, green chillies, salsa, diced tomatoes or sour cream. Put them along and on top of the grated cheese. I haven't shown this so as not to set your minds willie-nillie and make yaw'll confuffered and all.
Now place a big-enough lid over the tortilla to allow the cheese to melt and the veggies, if any, to warm up. You can lift the lid to see how things are going, but of course you'll be releasing heat. Speaking of heat ... here is where you want to check the temperature of your stove to make sure you're not burning the tortilla.
Your tortilla should look like this when done ... a little freshly ground black pepper if desired. If you haven't yet, then you can add salsa or sour cream now.
Move your finished tortilla to a plate ... you'll definitely want to use a spatula now ... unless you're very brave ... or very calloused.
Now fold the tortilla in thirds ... one side toward and over centre ... and the other side as well. It will look like the above ... an honest-to-goodness Crispy Cheesy Thing! And again if you haven't already you can create some dipping sauces ... such as salsa and/or sour cream ... YUMM!
Now how could that be any easier? Just one will fill you up. This is not lo-cal, so think twice before you make seconds!