TRIPLE-DECKER TORTILLA
This one was pinched from BHG (Better Homes and Gardens).
Provided by Joyce Wall @Joyce_W2012
Categories Casseroles
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F. Lightly coat a 9 inch pie plate with cooking spray.
- Mash the beans; stir in jalapeno peppers, if desired. In a skillet, cook and stir the beans over medium heat for 2 minutes. Set aside.
- Spoon 1/4 cup salsa into bottom of pie plate. Layer in order, 1 tortilla, half the beans, another tortilla, the corn, half of the cheese, 1/4 cup more of the salsa, the third tortilla, remaining beans, remaining tortilla, and salsa.
- Cover with foil. Bake 12 minutes. Sprinkle with remaining cheese. Bake uncovered 3 minutes more. Sprinkle with avocado and cilantro.
CIAO BELLA TRIPLE DECKER TORTILLA WEDGES
This is a combination of a couple recipes I saw for tortilla roll ups. I always have a problem rolling the roll ups. So, out of shear frustration I made layers out of the ingredients. LOL Of course you can add veggies to your liking, shredded carrots, chopped red bell pepper, even chopped cucumber. The possibilities are endless. Enjoy!
Provided by Anna Sciancalepore Antoniello @CiaoBella
Categories Vegetables
Number Of Ingredients 8
Steps:
- Beat together cream cheese and sour cream until smooth.
- Add in the green chiles, black olives, dip mix, and cheese.
- Lay out 3 tortillas and spread out about a cup of the cream cheese mixture on each to 1/2 inch of the edge. Lay another tortilla on top with more cream cheese mixture and top with the last tortilla.
- Chill for 3-4 hours. Then with a sharp knife cut the tortilla stacks. You should get 8 wedges per stack. Chill until ready to serve with salsa.
TRIPLE DECKER 'BOX' BROWNIES EASY DESSERT RECIPE BY TASTY
Here's what you need: tube of cookie dough, chocolate sandwich cookies, brownie batter
Provided by Alvin Zhou
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 350°F (180°C).
- Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
- Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Cool, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 849 calories, Carbohydrate 123 grams, Fat 36 grams, Fiber 3 grams, Protein 8 grams, Sugar 81 grams
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.
TORTILLAS
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Provided by Good Food team
Categories Side dish
Time 1h
Yield Makes 6
Number Of Ingredients 3
Steps:
- Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
- Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
- Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.
Nutrition Facts : Calories 187 calories, Fat 4 grams fat, Carbohydrate 32 grams carbohydrates, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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
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