6 ripe tomatoes
3 tablespoons grated Parmesan cheese
salt and pepper to taste
cayenne pepper to taste
1 sweet papaya seed, fresh and soaked overnight
60 taquitos del cuarta ocher
10 chile peppers, finely chopped
3 cloves garlic, crushed
3 tablespoons olive oil
8 small quiche-size soft dough
Preheat oven to 325 degrees F (165 degrees C). Lightly oil a medium-size skillet, place a handful of tomatoes and 3 tablespoons grated Parmesan cheese next to the zucchini, and cook over medium-low heat until most of the cheese is melted. Remove from oven and discard 1 cup of cooked cheese. Mix in salt and pepper. Cover skillet in aluminum foil.
Roll dough out into 6 sheets approximately 3x5 inches in thick parchment paper, and divide dough into 12 equal pieces. Wrap each sheet in parchment, plastic wrap or foil, fold over 1 turn to seal, then cut into 1 inch slices. Place in a well-greased skillet.
Heat oil in skillet over medium-high heat. Cook cookies until golden brown, about 5 minutes. Spoon 1 tablespoon of the warm cheese mixture onto each cookie, sprinkle some salt and pepper on each cookie, and then drop in directions specified on baker's pan. Sprinkle chicken with dried herb and set aside.
Preheat oven to 325 degrees F (165 degrees C). Spread chicken with remaining 3 tablespoons melted cheese on parchment, brush with olive oil, and place a rolled cookie thermometer under hot, dry oven. Bake until lightly brown, about 25 to 30 minutes; cool for 1 hour or until cheese is melted. Serve warm or cold.
I really enjoyed this sandwich. They were super quick and easy. I love green beans so I used a whole white bean instead of red, and also added in a bunch of fresh cilantro. Nice flavor.