Recipes from Mexico :: Mexican Vegetarian Recipes
2 c. Masa Harina®
2 oz. mild Cheddar cheese, grated
1 small baking potato, cooked, peeled and grated
1 tsp. baking powder
1 tsp. salt
1 c. water, or more as needed
Stir together Masa Harina®, cheese, potato, baking powder and salt. Mix in the water until dough is smooth and moist, but not sticky. Shape dough into 8 balls about 2 to 2 1/2 in. in diameter. Between sheets of wax paper, roll the balls into tortillas about 4 in. in diameter.
Heat 1 to 2 in. of canola (or other vegetable) oil in a small skillet until the oil ripples. Dip a tortilla into the oil and fry until light brown and crisped, but still chewy. Repeat with remaining tortillas, then drain them.
Put 2 tortillas on heatproof serving plates. Spoon equal portions of warm mild red chile sauce and queso blanco or Monterey jack cheese over the tortillas. Bake for 4 to 5 mins. at 400 degrees fahrenheit, or until the cheese melts and becomes bubbly.
Top each serving with sliced scallions, shredded lettuce which has been tossed with a splash of canola (or other vegetable) oil and vinegar, and sliced green olives, if desired.
