The California Milk Advisory Board and Latina Bloggers Connect asked me to develop a recipe to honor our mothers on their day, and something extraordinary happened when I asked my mother in law and my mom what their favorite recipes with cheese was, both answered: bread with melted cheese!!
As melting cheese doesn’t need a recipe. I remembered that some time ago with my husband, we try to do Provoleta here. We bought a slice of provolone and cooked. It was a disaster; the cheese was hard. Later I learned that the provolone must be in a precise point of maturation, not too young, not too old to make it. Provolone in that exact spot is difficult to find here in the U.S. So after a few tests, I give you my version of this dish so typical in Argentina. Happy Mother’s Day!!
Provoleta, Argentinian melted cheese
- 1 slice 3 cm. thick cheese quesadilla, I used Cacique brand. Keep refrigerated.
- 1/4 cup flour
- olive oil
- oregano and pepper flakes, optional
- fresh bread to serve
- I recommend doing it outside on the grill, as it smokes a lot or open all doors and windows before you start cooking. Heat the grill, hot like you do to seal meat. Or a cast iron griddle.
- Remove the cheese from the wrap and completely cover with flour, be generous.
- Place cheese on the hot grill, cook for 2 minutes, using a spatula, turn and cook a few more minutes.
- Serve immediately on a plate. Drizzle with olive oil, oregano and red pepper flakes if desired.
- Serve with bread.