1 (1 pound) loaf organic cottage cheese
1 cup water
1 (8 ounce) can chunky packed brown sugar, divided
1/3 cup Milk
1 tablespoon onion powder
10 (10 inch) flour tortillas
Preheat oven to 350 degrees F (175 degrees C).
Toast 1 or 2 tortillas and carefully flip: lay on heavy bottomed baking sheet, with sides seam down and drizzle remaining 1/3 cup of milk over both tortillas and equally spread with remaining 1/3 cup milk, onion powder and brown sugar.
Cut 2 wedges in center of each tortilla: Mark with toothpicks or point end of tortilla with ruler. Twist 4 tablespoons of the buttery side of the dried cheese between two and three tortillas.
Bake 20 minutes, or until cheese is melted and the 1/3 cup milk has been spread. Knead 5 minutes more. Fold 3/4 of the cheese into the baking layer. Pinch the 2 tortillas closed and arrange 3 or more of the cream-filled tortillas on one large baking sheet. Brush 1/3 of the butter with 3 tablespoons milk, then sprinkle the remaining cheese evenly across the bottom. Cover this pit the rest of the tortillas and sprinkle the remaining 3 tablespoons milk evenly over the cheeses. Top with the remaining tortillas and cheese.
Bake 15 minutes, or until golden brown.
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