Sentences with phrase «warm the tortillas for»

In a non-stick skillet over medium heat, warm each tortilla for about 30 seconds per side, until puffy and browned

Not exact matches

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.

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

Place tortilla into pan; warm gently for 1 minute or until pliable.

For the Tacos small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher salt

I heated tortilla chips in the over for a few minutes then took them out of the oven and pour the warm sauce over top then sprinkled green onions and chopped tomatoes on top.

Tonight we had your Garam Masala Tofu (to die for... We rolled the scramble up in warmed multi-grain tortillas), last night it was your Lively Up Yourself Lentil Soup (that saffron yogurt sauce really brought it together.

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.

Heat your tortilla in the microwave for 10 - 30 seconds to warm.

5 Cover with foil and warm in oven: Cover the rolled tortillas with foil and keep warm in a 250 °F for 10 minutes.

Heat the tortilla for two minutes, flip over carefully (top the pan with a large plate and invert if necessary) and heat until the cheese is starting to melt and everything is warmed through.

1 corn or rice tortilla 1 tbsp of pizza sauce (I use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or dried basil (I only had dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I used parma) a dash of fresh cilantro

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.

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 / 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 / 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 / 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.

At this point, Di threw in 4 small, corn tortillas in the oven for a few minutes just to warm them up.

«In just the last two years, we've developed an impingement toaster platform, contact clamshell for griddles, an innovative new tortilla warmer and a new contact toaster platform — and that's just for chains.

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.

Try this insanely delicious combination of Jalapenos and cheese inside the warm and soft flour tortillas; you might never know, your kids might ask for second servings.

Microwave the cheese - covered tortillas — 1 or 2 at a time — on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.

Warm the tortillas on both sides for a minute or two but not until they are toasted.

For a little bit of tropical island flair, Kono's BBQ Pork Bomber combines the restaurant's signature 12 - hour slow - roasted kalua pig, homemade guava BBQ sauce, caramelized onions and rice in a warm tortilla.

The shredded pork should be served warm in sandwiches or can be used for various dishes like enchiladas, different casserole dishes, pasta, tortilla wraps and so on.

Our other go - to weeknight meal at my house is to saute some chicken thighs — mostly just with olive oil, salt, and pepper — warm some corn tortillas directly on another burner, smash some fresh avocado onto the tortillas, squeeze a little fresh lime juice over the avocado, and top with the chicken, for the easiest, basic - est chicken avocado tacos.

Warming options: a) Wrap tortilla in foil and heat through in a 350 degree oven for about 15 - 20 minutes.

for serving: corn tortillas, warmed (I melted the cheese on them while I warmed them in a hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges

4 Bulb Garlic Baker / Tortilla Warmer - Have you been searching for a 4 bulb garlic baker?

Warm tortillas on countertop grill or microwave for a few seconds.

Crispy olive oil tortilla chips still warm from the oven are the perfect sidekick for this healthy dish.

Wrap tortillas in a clean kitchen cloth and microwave just for a couple of seconds — the intention is to warm the tortillas up so that they become soft and bendable.

Wrap the tortillas in foil and place in a preheated 350 °F oven until heated through, about 10 minutes or wrap the tortillas in a damp paper towel and warm in the microwave for 30 seconds.

Fresh veggies are soaked in a zesty marinade, grilled and stuffed into warm tortillas with a creamy cashew jalapeño sauce in these scrumptious vegan vegetable fajitas.I'm kind of proud of myself for this one.

For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for servFor the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1 tsp salt 1T canola oil 1 medium onion, diced 1 green bell pepper, diced 2 cloves garlic, minced 1 tsp ground cumin 1/2 tsp cayenne pepper (optional) 2T chopped cilantro 2 tsp lemon juice Salt and pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for servfor serving

Place corn tortillas in the oven for 5 minutes to warm.

Wrap the flour tortillas in foil and warm them in the heated oven for about 5 minutes.

Place a tortilla into the skillet to warm it up, allowing it to sit in skillet for 30 seconds to 1 minute.

Optionally, warm tortillas on the grill for a minute or two, being careful not to overcook.

Wrap the corn tortillas in foil or a dish towel and warm them in the heated oven for about 5 minutes.

For the tortilla - warm them on the stove top or in an oven for 3 minutes on each side, so that they are warm but don't turn haFor the tortilla - warm them on the stove top or in an oven for 3 minutes on each side, so that they are warm but don't turn hafor 3 minutes on each side, so that they are warm but don't turn hard.

The base (tortilla shell and pizza sauce) should be placed in the oven for about 5 - 10 minutes to warm up the tortilla wrap.

To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300 °F until steaming, 5 to 10 minutes.

chopped fresh cilantro warm corn or flour tortillas, for serving salsa verde, for serving (optional) sour cream, for serving (optional) guacamole or avocado, for serving (optional)

If desired, heat tortillas in a skillet over high heat for 20 seconds or in the microwave for 10 - 20 seconds until warmed and soft.

Christine opted for the Vegan Huevos, which was made with plant - based chorizo, black bean purée, avocado, tomato and prickly pear, drizzled with a vegan crema, with a warm corn tortilla.

I prefer to heat both sides on a cast iron skillet for a few minutes, until the inside ingredients are warm and the tortilla is crispy.

Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

Warm up your tortillas on the grill by cooking for about 1 minute on each side or until lightly charred and bubbly.

For the burritos: 6 to 8 warm tortillas 2 cups your choice of greens Fresh cilantro leaves (optional) 1/2 ripe avocado, cubed

DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.

Follow three options to warm the tortillas — cover with foil and place in the oven for 3 to 5 minutes, wrap in a damp paper towel and microwave for 1 minute, or heat on a gas burner for a few moments.