Ernest Reynoso Gala


by Ernest Reynoso Gala/Coco and Pat Mauricio

1. 1 package (10 to 12 pieces) corn or flour tortillas (vegetable chiller of supermarkets, eight to 10 inches in diameter).

2. Filling:

Mix in a bowl
1/4 cup each of softened butter and chopped button mushrooms
1 cup grated Quickmelt cheese
2 cans 184 grams hot and spicy tuna or 1 cup corn beef

3. To assemble:

Arrange six tortillas on two 14 x 16 x 1-inch baking trays. Spread 1/3 cup of filling to within one inch of edges of tortillas. Top with remaining tortillas. Press top and sides to seal.

Bake at preheated 400°F or 200°C oven 12-15 minutes or until brown. Put on chopping board. Cut into eight wedges each. Serve right away.


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