Mini Corn Tortillas with Red Hot Chili Pepper Jack and Marinated Cactus from Bothwell Cheese Inc.

1/2 cup blue, yellow or white corn meal
1/4 cup unbleached flour
1/4 tsp salt
1 tsp baking powder
1 tbsp vegetable oil
1/4 cup water
3/4 cup Bothwell Red Hot Chili Pepper Jack, sliced into 1" squares
1/4 cup marinated cactus, chopped (available canned in specialty stores)
Fresh cilantro leaves

Combine corn flour, flour, salt and baking powder.

Mix in oil until well blended and mix in water. If dough is too dry add water; if too moist add flour.

Roll out the dough on a floured surface to 1/8" thick.

Cut out small Circles 1 1/2" wide. In a heavy skillet dry fry tortillas over medium-high heat until brown on one side. Turn and top with a slice of the cheese. Top with chopped cactus and cilantro.

Yield: 2 dozen
Recipe supplied by : Chef Jason Wortzman

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