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- In a pan, sauté the bell pepper, onion, and tomato cut into strips;
- Add the parsley, oregano, salt, and pepper to taste, stirring constantly. Set aside;
- In a bowl, add the tapioca, pour in the milk, and mix;
- Season with salt and pepper to taste, a pinch of baking powder, and flaxseed;
- Mix again.
- In a greased non-stick skillet with olive oil, pour the batter evenly over the skillet.
- Wait until the batter loosens and flip to brown on the other side;
- Add the filling and mozzarella cheese and roll.
- Spread some of the bell pepper, tomato, and onion mixture on top of the rolled dough.
- Finish with mozzarella cheese;
- Bake for 5 minutes at 180 ºC;
- Ready! Serve immediately.
- 8 tablespoons of Da Terrinha tapioca
- 4 tablespoons of milk
- Flaxseed
- A pinch of baking powder
- Mozzarella cheese Salt, pepper, onion, bell pepper, tomato, parsley, and oregano to taste
- 8 tablespoons of Da Terrinha tapioca
- 4 tablespoons of milk
- Flaxseed
- A pinch of baking powder
- Mozzarella cheese Salt, pepper, onion, bell pepper, tomato, parsley, and oregano to taste
Baked Cheese Burrito
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