Ingredients
- 1/8 cup This Little Goat went to Yucatán
-
4 flour tortillas (approximately 7 inches in diameter)
- 1/2 cup finely shredded low-moisture mozzarella cheese
Instructions
- In a mixing bowl, combine the finely shredded low-moisture mozzarella cheese with This Little Goat went to Yucatán Sauce. Mix well to ensure the cheese is coated with the sauce, creating a spicy and flavorful cheese filling.
- Lay out each flour tortilla flat on a clean surface. Spread a thin layer of the Yucatán cheese mixture over the entire surface of each tortilla.
- Carefully roll up each tortilla, ensuring the filling is enclosed within.
- Preheat a pan over medium heat. Once hot, place the rolled tortillas seam side down onto the pan. This will help seal the tortillas and prevent them from unraveling during cooking.
- Cook the tortillas for about 2-3 minutes on each side or until they turn golden brown and the cheese inside becomes melty.
- Remove the Yucatán Spiced Cheesy Tortilla Rolls from the pan and transfer them to a plate.
- Allow them to cool for a minute or two, then slice into bite-sized pieces if desired.