BrokeAss Gourmet

BrokeAss Gourmet

Grilled Stuffed Flour Tortillas

This recipe is the fruit of a near-empty refrigerator plus a well-stocked pantry. I had a little too much fun at the roof-deck 4th of July BBQ I attended last night (there was a hot tub!), and, upon waking up, was both starving and unable to imagine putting on appropriate clothing and picking up something to eat. I knew I would have to figure out something using the sparse contents of my fridge.

Inspired by the pupusas I made so frequently this spring, I threw together some simple flour tortilla dough and sandwiched black beans and some creamy, salty Monterey jack cheese in between disks of the dough. After a little time on the grill and a healthy dose of guacamole, my hangover was (mostly) cured and I had a cool new recipe.

Lesson: if you’re going to drink wine in a hot tub until 2 AM on a school night, make sure your pantry is well-stocked.

  • ingredients
  • flour for rolling Pantry
  • 1 recipe dough for Fresh Flour Tortillas $0
  • 1/2 15-oz can black beans, drained and rinsed $1.50 for a whole can
  • 1 cup shredded jack cheese $3.50 for 12 oz.
Total Cost of Ingredients $5

Directions

On a lightly-floured surface, divide the dough into 8 balls. Roll each into a 5” disk.

Top 4 dough rounds with approximately 1/4 cup each of cheese and 1/8 cup beans. Cover with the remaining dough rounds and pinch the edges to seal.

Heat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Grill the stuffed tortillas on both sides, working in batches, until crispy on the outside.

Serve, cut into wedges or halves and topped with guacamole, if desired.

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JENNY, on Sep 19, 12:03 PM, wrote:

Hello, this is one of the few posts I’ve found on the internet about baking dough on an indoor grill! Last night I made half of a focaccia dough recipe (with spelt flour and yeast and a little extra sugar), let it rise about an hour, split it in half, then rolled the first half out into a rectangle and damped the edges with water, then filled the bottom half of the rectangle with pear-cream cheese mixture I had made with a quart of homemade half-canned pears I had in the fridge. Then I folded the top of the dough over the filling, crimped the edges with a fork, and set it on my new pre-heated Cuisinart GR-4N grill, preheated to medium-high, which I had greased with some margarine. Let it “bake” in the grill for 20 minutes. Then I did it again with the other half of the dough … … end result, 2 deliciously yummy (though thin) grilled pear-cream cheese pastries. A little of the filling did escape and dribble out the front of the grill, though. What I think I’ll try next time is, put about 3/4” slices of pear around the edges then put the filling inside the pear slices; that would help keep the weight of the top of the grill from pressing down the filling till the pears cooked completely soft, by which time the pastry should be cooked. Best regards, just thought I’d mention this, since I’m pretty excited about making “onion pie,” next, and maybe some kind of garlic-stuffed bread.