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You’re going to absolutely love this Cheese Tortilla recipe and here is why – imagine taking a bite out of a warm, freshly made tortilla that just feels like home, then you’re hit with the cheesy ooey-gooey middle. Growing up, this was a staple at my house that brought joy to the table every time my mom would make it. You will be saying “You’re welcome” to your tastebuds when you made these and creating a nostalgia you didn’t know you needed!
Why You’ll Love these Cheese Tortilla
The gooey richness of the melted oaxaca cheese wrapped in a soft, warm blanket of fresh tortilla. Then you brush it with chili oil and add flakey salt that is just the icing on the cake. This will melt in your mouth and is sure to become your new favorite and taste like home.
How to Prepare Cheese Tortilla
🥣 Prepare the Dough: In a bowl mix flour and salt. Add lard and blend with your hands until the mixture resembles wet sand. Pour in 1 cup of hot water and start kneading. If too dry, gradually at an extra 1/8 cup of water. Knead until dough is smooth and soft, about 5 minutes.
🔘 Form Dough Balls: Divide the dough into equal sized balls (bolitas) and flatten each slightly by hand.
🧀 Add Cheese: Place cheese in the center of each flattened dough piece, the fold and seal the dough around the cheese.
🫓 Roll out: Roll out the dough balls into flat tortillas
🎛️ Cook: Place the tortillas onto a preheated comal and cook each side until slightly golden and bubbly.
🍽️ Finish: Brush each cooked tortilla with chili oil and sprinkle with flaky salt before serving.
Substitutions and Variations
- Instead of Oaxaca cheese, feel free to use your cheese of choice
- You can just brush it with butter instead of chili oil if you’d prefer.
- This is delicious dipped in salsa, guacamole or a dollop of sour cream for a little extra.
- If you’d like just a plain tortilla recipe, dairy-free, check out my Tortillas do Harina plain.
Chef Nadia’s Tip
I always rub some of the lard on my hands before rolling the Bonitas to prevent sticking.
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Common Questions
I use Maldon Sea Salt Flakes.
I just roll mine out but you certainly can. This one is highly rated on Amazon, Victoria Cast Iron Tortilla Press.
Sure, you can make the dough ahead of time and refrigerate it for up to 24 hours ahead of time. Be sure to cover it with plastic wrap tightly and let it come to room temperature before rolling and stuffing.
Make sure you knead that dough until smooth and elastic. Also, do not overfill the tortillas. This can cause them to burst at the seam while cooking.
You can use a heavy skillet or non-stick pan. The key is to have a pan that distributes the heat evenly.
Sure, You can store the cooked tortillas in the fridge for up to 3 days. Just make sure you wrap them in plastic wrap well and reheat in your comel when ready to eat again.
Cheese Tortilla
Ingredients
- 4 cups all purpose flour
- 1/3 cup lard or vegetable shortening., + 2 tbsp
- 1 1/8 cup boiling water
- 1 tsp salt
- 8-12 oz oaxaca cheese, shredded
- chili oil and flakey salt for topping, optional
Instructions
- Add the flour to a bowl with the salt.
- Add in lard and mix with your hands, you want it to look kinda like wet sand.
- Add in 1 cup of hot water and knead. If it feels too dry after a couple minutes add in 1/8 cup of water. Knead until smooth and soft, should be about 5 min.
- Separate into bolitas the same size and flatten with hand.
- Add some cheese and place in the center of the dough, wrap it up as seen in the video.
- Roll them out normally.
- Cook on a preheated comal until slightly golden and bubbly on each side.
- Brush with chili oil and add flaky salt and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good! Can I use a tortilla press with this?