Sentences with phrase «warm one tortilla»

Serve steak in warmed tortillas with lettuce, onion, cheese, salsa / pico de gallo, cilantro, and lime wedges on the -LSB-...]

While the steak is cooking and resting, warm the tortillas by toasting them in a dry skillet over medium heat for roughly 30 seconds on each side.

-- Once assembled in the warmed tortillas, place them under the broiler for 2 - 4 minutes to slightly brown & tighten up the tortillas.for baking.

Keep the warmed tortillas stacked between two clean dish towels.

1) Without Baking Single - serve style: Warm tortillas, spinach, and also heat the enchilada sauce.

Take one warm tortilla at a time.

Pile everything on a platter with a stack of warm tortillas nearby, and dig in.

Serve immediately topped with queso fresco and salsa, if you wish - preferably scooped up with warm tortillas.

Warm the tortillas in a dry skillet or the microwave.

To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with the broccoli slaw.

Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, and cotija cheese.

Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.

Serve chicken legs with warm tortillas, pico de gallo, beans, guacamole, sour cream, and / or salsa verde.

Fresh, super warm tortilla shells filled with saucy, spicy chicken + broccoli and kale.

But the magic, to me, is not the chicken itself, but what you do with it after it's cooked: serve the pieces whole, with warm tortillas and pico de gallo... and whatever other scrumptious sides you can manage.

To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese.

Warm the tortilla slightly to make it pliable, and fill with your ingredients.

The usual chili bowl consists of chili, some business on top and cornbread or garlic bread or warm tortillas.

100 % Vegetarian Mexican Style Tacos Seasoned vegetarian meat with lettuce, tomato, onion, cheddar cheese and a cilantro - lime cream Served on a warm tortilla

Warm tortillas in the microwave.

Serve in warm tortillas, topped with cheese, cilantro, and salsa.

Warm your tortillas.

Spread pumpkin mixture over one half of the warmed tortilla while still in pan.

Warm the tortillas on a grill 1 - 2 minutes or wrap in damp paper towels and microwave for 1 minutes or until warm and pliable.

If you're shredding the meat you can serve with a warm tortilla.

Chipotle Chicken Wraps with tomatoes, onions, black beans, avocado, bell peppers, and a yummy chipotle sauce all wrapped up in a warm tortilla!

To assemble tacos: Warm tortillas in a skillet.

Warm the tortillas by placing them, one at a time, in a small, dry (no oil) pan over medium heat for 30 seconds on each side.

Warm tortillas on grill or in the microwave to make pliable.

A warm tortilla topped with refried beans, sunny - side - up eggs, ranchero sauce, sour cream, and salsa.

When it starts feeling warmed through turn the quesadilla over to warm the tortilla on top.

Enjoy with warm tortilla chips as an appetizer to your main Mexican dis

Warm the tortillas: Heat 1/2 teaspoon of the butter in a large skillet over medium heat.

Top warmed tortillas with scrambled eggs, sautéed swiss chard, pickled swiss chard stems, crumbled queso fresco, and sriracha (optional).

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese.

Warm tortillas dipped in a rich tomato salsa and sprinkled with queso.

Warm tortillas and spread 1/4 cup of the bean mixture over the middle of each.

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

Finally, load up your warmed tortillas (I used corn, but you can also use flour) with some slaw and cauliflower and get to chowing down.

They are delicious bites of mega flavor all cozied up in a warm tortilla which is perfectly...

Directions: Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and / or salsa.

Serve with warm tortillas.

For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with either the coconut or the sweet chilli sauce, a spoonful of salad, then some creamy sauce and more chilli sauce.

Place the meat in the warmed tortillas, and add the avocados or guacamole and cilantro as garnishes.

Wrap the warm tortillas in foil until all 12 have been cooked.

You warm the tortillas because they need to be cooked a little before filling to get rid of that doughy flavor.

Make sure to warm the tortillas in a pan but prevent them from going crispy.

Warm tortilla chips or fresh veggies offer a crunchy texture that perfectly compliments this recipe.

Lay the warmed tortillas on large plates.

This Filipino taqueria packs kimchi fried rice, chicken adobo — a recipe from chef / owner Jordan Andino's grandmother — and lettuce into a warm tortilla.