At an event I was cooking at the Culinary Institute of America, another invited chef, Cecy Gonzalez from Monterrey, NL, showed me this simple, but addictive preparation. Caramely and nutty from the classic Monterrey sweets called Glorias, savory from the cheese and flour tortilla—a perfect combination from my perspective. And the flavors echo those of the classic marquesitas so beloved on the main square in Mérida, Yucatan, where the warm, crispy pizzelle-like pastry is rolled around Edam cheese and cajeta. Glorias, wrapped in red cellophane, are a staple in Mexican grocery stores everywhere.
Servings: 6
Ingredients
|
Instructions
Heat a very large skillet or griddle over medium. When hot, melt enough butter on the hot surface to give it a light, even coating, then lay on as many tortillas as will comfortably fit. Sprinkle a portion of the cheese on each one, followed by a portion of the candy. When the cheese is mostly melted, fold the tortilla in half and cook for a minute or so on each side to brown and melt the gooey caramel. I like to cut these in half, lay them slightly overlapping on a serving plate and sprinkle them with sugar. Serve right away.
