Cheesy Garlic Flour Tortilla

Tired of those bland tortilla shells you pick up at the store?  So were we, that’s why we started experimenting with making our own tortilla shells.  No added ingredients you can’t pronounce, and you can pack them with as much flavor as you want!

Nothing complicated to this recipe!  Start with a mixing bowl and just make sure that your bowl is large enough to fit all the ingredients.

Cheesy Garlic Flour Tortilla
Prep time: 
Cook time: 
Total time: 
  • 2 cups of flour
  • 1 egg
  • 1 teaspoon freshly cracked black pepper
  • 1 quarter cup of cheddar cheese
  • 1 quarter cup of garlic cream cheese or garlic cheddar cheese
  • 1 quarter cup of water
  • olive oil (as needed)
  • 2 teaspoons of garlic salt
  • OR
  • 1 teaspoon of ground sea salt
  • 1 teaspoon of crushed fresh garlic (mashed into a smooth paste)
  1. So first add the flour, garlic salt or mix, black pepper, cheese and garlic cheese.
  2. Just hand toss till its well mixed. Add your egg, and water, now come the fun part! Take both hands and dive in kneed away! Hopefully you washed your hands at this point, if not....don't tell your dinner guests.
  3. Knead the dough mix until you have a firm yet elastic consistency. If its too sticky add some more flour, if too dry add more water, a small bit at a time.
  4. Once you get to a consistency you are happy with let it rest for about an hour in a damp cloth (this way your dough does not dry out and yet it give the ingredients a chance to break down and be prepared for deliciousness).
  5. So you spent the last hour watching your favorite TV show (BTW that counts as cooking time) take the dough out separate it into six portions. Each portion should make a 6-8 inch tortilla. Make sure use flour on the rolling surface or non-stick on your tortilla press. These are not your typical flour tortilla's they have a tenancy to be on the sticky side.
  6. So far things have been really easy, mix, wait, roll... now this is the hard part. Take a large pan or skillet (that can fit your 6-8 inch tortillas) add very small amount of olive oil, just enough to coat the cooking surface. Set the burner to a medium low heat and gingerly place your tortilla onto the surface. Wait about 20 seconds you should see the cheese flecks in the dough start to melt slightly.
  7. Now FLIP! You should notice that the tortilla is very lightly cooked (small browning spots) but it should still be very flexible.
  8. Wait another 15 seconds and your tortilla is done. Both sides should have a few nice crunchy spots but overall a perfect soft shell taco begging for some scrumptious filling.


Posted in Dinner, Lunch, Mexican

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