Chilean Tortilla Recipes

CHILEAN TORTILLA

Steps:

• Heat the oil in a non-stick saute pan over medium heat. Add the potatoes and cook until golden brown. This is best achieved by allowing the potatoes to sit on the bottom of the pan for a few minutes before stirring to create a browning. Once potatoes are cooked, 5-10 minutes, remove from pan and place on a plate lined with a paper towel to cool.
• In a large bowl, combine all the ingredients except for the additional 2 tablespoons oil. Add the potatoes and stir to combine.
• Wipe out the pan and heat a the pan over medium heat. Add the fat and allow to coat the entire pan. Add the potato mixture and cook stirring gently until it begins to set. At this point, turn the heat up to medium-high and allow the bottom to brown. Cover with a lid for a few minutes to set the top and remove from heat.
• Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish. .

RED CHILE TORTILLA

Steps:

• In a large bowl combine all ingredients together. Mix well; knead it by hand, if necessary. Take off piece of mixture (1-ounce). Roll around with hand. With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick. On a grill or skillet at 300 degrees F, cook for 30 seconds on each side. Repeat with remaining dough. Then put in a tortilla warmer.

CHILI TORTILLA BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CHILI WITH CORN TORTILLAS

Steps:

• Chop half of tomatoes; puree rest, with a food processor if possible.
• Heat oil. Sauté onion, garlic, green pepper and jalapeno until onion is soft; add tomatoes, tomato puree, spices and beans. Cover and simmer about 30 minutes; adjust seasonings.
• If desired, freeze in portions suitable for individual or family use. To serve, defrost and reheat. While chili is cooking make salad.
• Serve with corn tortillas, wrapped in foil and warmed in toaster oven at 500 degrees for 10 minutes.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.