4 corn tortillas
2 (4 ounce) cans large tomato paste
1 pint white wine
1 quart milk
1 cup shredded Parmesan cheese
Heat a large skillet over medium-high heat. Coat a 4 inch square pan with boiling water. Place eight tortillas in pan.
Mix in tomato paste, white wine and milk. Prepare a double layer on top. Fill dough with cheese, roll and serve hot.
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