This is a very simple recipe, you can use leftover steak. I used some leftover prime rib from a dinner that we had at Lawry’s. It makes a fast weekend lunch or even dinner. The flour tortilla that I used was from Costco, the ones that are not cooked, you can find them at the refrigerator section, but you can use the ready cooked as well.
Ingredients:
¾ to 1 lb leftover steak, cut in slices
3~4 garlic cloves, finely chopped
1 medium onion finely sliced
¼ cup fresh cilantro chopped
Salt and pepper to taste
½ tablespoon olive oil
1 table spoon soy sauce
Grated mozzarella cheese
Flour tortillas
Method:
Sautee the garlic and onion in olive oil, add the salt, pepper and soy sauce, once is slightly soft add the steaks. Sautee for a few more minutes and add the cilantro. Remove from the heat.
Heat or cook the 2 tortillas both side, set one aside. Top one tortilla with the grated mozzarella cheese and the steak. Place the second tortilla on top and let it brown both side, until the cheese is melted. Cut into 4 slices and serve hot.
I’d like to thank Suman from Incidental Indian Cooking for giving me this award…it is so sweet of her to pass this award to me. Please visit her site as she have lots of yummie Indian dishes.
I posted a while ago, the recipe for “pao de queijo” , which uses tapioca flour as a base for this cheese bread. After researching different versions of these savory cheese bread/balls, I decided to make some change to add an Asian flavor to it. Instead of solely using tapioca flour, I added glutinous rice flour, known as mochi flour. Well, the consistency of this bread is slightly softer and slightly less chewy. If you like mochi you will enjoy this version. This version of cheese balls can be stored at the freezer the same way as the previous one. Whenever you want to enjoy a tasty snack or complement a meal, just pop the frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 300F and voila…you have a yummie and tasty cheese bread.
Ingredients:
1 ½ cup tapioca flour
1 ½ cup glutinous rice flour
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
1 cup Parmesan cheese
Method:
In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough. Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F. Serve warm. Makes approximately 50 to 60 cheese balls.
Did you know that glutinous rice is also called sticky rice, sweet rice? In spite of the being called “glutinous” does not contain gluten. Rice contains two types of starch: amylose and amylopectin. Glutinous rice contains high amounts of amylopectin and negligible amounts of amylose, therefore is very sticky.
This baked cheese can be served alone or with bread and crackers. It is tasty and easy, and makes a great appetizer dish.
Ingredients:
1~1 ½ lb Panela Cheese
3~4 garlic cloves, minced
½ teaspoon oregano
1 tablespoon olive oil
Preparation:
Slice the cheese, about 1 inch thick. Place the slices of cheese in a baking dish, top with the minced garlic and sprinkle with the oregano and top it with olive oil.
Bake in preheated oven at 375F for approximately 20~25 minutes or until the garlic turn slightly golden brown. Serve hot.
Panela cheese or queso panela is used in many Mexican foods. When fresh has a similar texture of mozzarella, but once cooked carries a very different texture, since does not melt like mozzarella cheese by holding its shape.
These cheese balls are called “pao de queijo” in Portuguese, which can be translated to cheese bread. They are very popular in Brazil and you even see this bread selling at the malls in small kiosks. The interesting thing about this bread is the texture which is not the conventional bread texture therefore you need to acquire the taste. When I first introduced this bread to my American friends I need to admit that I was a little reluctant since I was not sure of the acceptance of it, but interestingly most of them liked it and even asked for the recipe.
The good thing about this recipe is that you can make the balls and freeze, so when you have guest the cheese balls can go from the freezer to the oven and be served in less than 25 minutes. I always make them in advance, as a matter of fact I always have them in my freezer.
Ingredients:
1 lb tapioca powder
4 eggs
1 cup water
½ cup vegetable oil
1 ½ teaspoon salt
Parmesan cheese
Preparation:
In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca powder. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs and the Parmesan cheese until a dough is formed. The trick is to add Parmesan cheese to form a big ball of dough. Make small balls (freeze at this point if you desire), bake for 20 to 25 minutes at 300F. Serve warm. Makes approximately 50 to 60 cheese balls.
Did you know that tapioca powder is a starch from yuca? Therefore is gluten free? Yuca is known as “cassava”, “mandioca” and “aipim”. Yuca is native of Brazil (Amazon) and now is cultivated worldwide. Tapioca is well known commercially as pearl tapioca, where is commonly used in Southeast Asia in sweet drinks.
![](http://2.bp.blogspot.com/_kBmX1xJYVHI/SmDeWC97POI/AAAAAAAAApo/4CWGYOA5hxw/s320/humanity-award1-1.jpg"width="120")