TORTILLA WEDGES
This recipe came from my friend Julie. She made many of these for me while I was pregnant with my second child. They are very addicting! Cooking time is actually 'chill' time
Provided by Miss V
Categories < 4 Hours
Time 2h15m
Yield 24 wedges
Number Of Ingredients 7
Steps:
- Mix all ingredients except tortillas and picante sauce.
- Spread a thin amount over tortillas making two stacks of layered tortillas.
- Chill. Cut into wedges.
- Serve with picante sauce.
FLOUR TORTILLAS
My favorite homemade flour tortillas are perfectly soft, chewy, thick, and flavorful -- and easy to make with just 5 ingredients!
Provided by Ali
Time 35m
Number Of Ingredients 5
Steps:
- Briefly stir together the flour, sea salt and baking powder together in a large mixing bowl until combined. Add the hot water and coconut oil and stir until a shaggy dough begins to form.
- Turn the dough onto a floured surface, and use your hands to knead the dough for 1-2 minutes until it is fairly smooth.
- Form the dough into a round ball and pat it down slightly so that it forms an evenly-thick disk. Cover with a clean kitchen towel and let the dough rest for 10 minutes.
- Use a knife to cut the dough into 12 equal wedges. Use your hands to roll a wedge into a roughly-shaped ball. Then use a rolling pin or a tortilla press to roll the dough ball out into a 6-inch tortilla.
- Heat a cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add the tortilla and cook for 30-60 seconds, until tiny little bubbles begin to appear on the surface and/or golden spots appear on the bottom of the tortilla. Flip and cook on the second side for about 30 seconds, or until the bottom is also slightly golden. Then transfer to a clean plate or bowl, cover with a clean dishtowel, and set aside. Repeat with the remaining dough balls. (I like to roll out the next tortilla while the current one is cooking, to save time.) Also, if the skillet seems to be getting too hot and cooking the tortillas too quickly, just reduce the heat.
- Serve warm and enjoy! I recommend keeping the tortillas covered with a dishtowel or stored in a tortilla warmer until they are served, so that they can stay warm and not dry out.
SOUTHWESTERN TORTILLA WEDGES
Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
- To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
- Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 1/2 g
TRIPLE-DECKER QUESADILLA
A quesadilla made with three flour tortillas stacked with beans, sour cream, cheese, tomatoes and fresh avocados. Triple decker, triple delicious.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Top 1 tortilla with layers of half each of the beans, sour cream, cheddar, tomatoes and avocados; cover with second tortilla. Cook in medium nonstick skillet on medium heat 1 min. or until heated through.
- Turn quesadilla over carefully; top with layers of remaining beans, sour cream, cheddar, tomatoes and avocados. Cover with remaining tortilla. Cook 1 min. Carefully turn quesadilla over.
- Cook 3 to 4 min. or until cheese is melted and bottom of quesadilla is golden brown. Remove from skillet; cut into wedges.
- Serve with salsa.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
25 EASY FOODS WITH TORTILLAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tortilla recipe in 30 minutes or less!
Nutrition Facts :
TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Roast the vegetables: Preheat the oven to 375 degrees F.
- In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
- For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
- Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
- Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.
SOUTHWESTERN TORTILLA WEDGES (LIGHTER RECIPE)
This southwestern "pizza" stack offers great flavor with very little fat.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
- Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese.
- Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg
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