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Cheese, masa, chillies. What could be better.

Paul R Smith
Doblada with salad
Servings:10 dobladas
Calories per serving:169
Ready in:40 minutes
Prep. time:20 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

Dobladas are folded, stuffed tortillas from Guatemala.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


To make the tortillas:

  1. Mix the hot water with the masa harina - a food processor is ideal as the water should be very hot.
  2. Allow to cool and shape into 10 equal sized balls.
  3. Using a rolling pin or a tortilla press, shape into very thin disks.
  4. Heat a frying pan to a medium high temperature.
  5. Cook each tortilla on one side for 15 seconds.
  6. Turn and cook for 45 seconds.
  7. Turn again and cook for a further 15 seconds.
  8. They should have brown speckles.
  9. Reserve.

To make the dobladas:

  1. Heat some oil over a lowish heat in the same frying pan.
  2. Mix the filling ingredients together.
  3. Place a tortilla in the pan and place some of the filling on one half of the tortilla.
  4. When the cheese has melted, fold the other half of the tortilla over the filling and serve.

Serving suggestions

These are normally served as appetisers, allowing one per person, but would also make an excellent main course. Nice served with a simple salad.


Try using minced meat instead of cheese.

Chef's notes

I have not specified any quantities for the filling as I feel that it is down to your own individual preference.

If you don't have a tortilla press, use 2 chopping boards or just two sheets of wood as a substitute. Place ball of dough between two non-stick surfaces such as small squares of Bake-O-Glide and stand on them!


See the Tortilla Press page for UK suppliers.

See also

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