1 pack of 6” tortillas

1 mozzarella log

¼ cup canola oil


1 large tomato

⅛ of a red onion

½ a jalapeno


Handful of cilantro


  1. Gently warm a pack of 6” tortillas so they’re pliable. Roll each one up with a few strips of mozzarella or your favorite melting cheese.
  2. Shallow fry in batches in a skillet with canola oil, starting with the seam side down to seal closed. Turn with tongs to fry on both sides. When crisp and golden remove from the oil and drain on paper towels, seasoning with a little salt while still warm.
  3. Serve with a quick pico de gallo. We used a large diced tomato, a little diced red onion, some minced jalapeño, lime juice and a handful of chopped cilantro.
  4. Season to taste!