Every two weeks, two teenagers (siblings) come over for a visit, dinner, and usually a movie or baking together. This tradition started back in 2009, and despite their busy schedules they still come! I’ll enjoy it while I can, because soon they’ll be adults! They love coming for the good food, relaxed atmosphere, and the fun we have together. We have an inside joke that when they really like the dinner, they’ll say it’s “absolutely disgusting.” Their mother almost swallowed her tongue the first time she heard her son say that to me! This time, he said, “That was an absolutely revoltingly disgusting experiment. You’ll have to try that again sometime.” This dish literally takes about 10 minutes to put together, and serves 3-4.
So here’s what I did for such a high compliment:
6 whole-wheat tortillas
1 small-to-medium onion, finely chopped
~½ – 1 Cup cheese, finely chopped or grated (I used Raclette cheese, but any semi-firm cheese will taste great)
spices of choice, to taste (I used a “Tex-Mex” taste combination of coriander, lemon pepper and chili powder)
~½ – 1 Cup ham, finely chopped
½ can kidney beans
You could also toss in ~½ C. finely chopped fresh mushrooms if you want to expand it.
Mix it all together; if it’s too dry for your taste, stir in a bit of plain yogurt.
Spoon the mixture down the center of each tortilla and wrap them, laying them seam-side-down in a casserole dish. Once you have the dish full (mine was a 6-tortilla dish, but this is stretchable or reducible), mix the following:
3 eggs, whipped
~1 – 1½ C. milk
A generous squeeze of lemon juice; this combined with the milk makes buttermilk
~150 gr. grated cheese
a generous dash of chives, pepper and salt to taste
Mix well and pour over the tortillas; the liquid should fill the dish.
Sprinkle the top with breadcrumbs for a crunchy top.
Bake at 200°C (400°) for 35-40 minutes, until the crumbs are golden brown.