Tortilla Turnovers
Created for the 10.75” Crepe Pan

These make a terrific hors d’oeuvre or sandwich, and are so easy. We use smoked ham sliced thinly off the bone combined with thin slices of good-melting cheese. Feel free to experiment with ingredients you like: shaved roast beef, chicken, thin-sliced roasted red peppers – be creative!

Here’s how to do it. This makes about 7 to 8 wedges or, cut it in half for sandwiches for two. These have crispy outsides and a savory inside. Delicious! It’s the Mexican answer to ham and cheese on rye.

• 2 teaspoons of vegetable, canola, or olive oil
• 1 (10-inch) so-called “burrito” tortilla
• 5 thin slices of Pepper Jack cheese, or Monterey Jack, Gouda, mild Cheddar, fontina etc.
• 4-5 thin slices of the ham of your choice
• 2 tablespoons of green or red salsa mild, medium, or spicy (optional)
• 1 green onion, sliced into thin rounds (optional)

Place the Le Creuset Crepe Pan over medium heat. Brush with the oil and let this heat until a drop of water dances on the surface, so that the oil is hot but not smoking. Turn the heat down to medium-low and place the tortilla on the surface.

Let this cook until the tortilla puffs up a bit and lightly browns on the bottom – about 2 to 3 minutes. Using tongs flip the tortilla over and quickly layer the ham and then the cheese over the browned tortilla, similar to making a pizza. If using a mild cheese, spread half of the tortilla with the salsa, if you like some zing. Sprinkle the salsa with the optional green onion. Then quickly fold the tortilla to cover the side with the salsa and/or green onion, as if making a turnover (which you are!).

Cook, about 1 minute per side, until the tortilla is crisp and the cheese is just beginning to melt. Place on a cutting board and cut into thin wedges for an appetizer, or cut in half for two sandwiches. Serve at once and repeat this operation to make additional tortilla triangles in the same manner, adjusting the heat to crisp, but not burn, the tortillas.

If cooking for a crowd, preheat the oven to very low – 200F. Have a flat baking sheet handy and keep the wedges warm while you make additional turnovers. If serving as “sandwiches, cut the turnovers into two triangles and serve with guacamole, black bean salsa, refried beans, lightly dressed shredded lettuce salad with thin-sliced radishes – whatever strikes your fancy.