Sentences with phrase «about flour tortilla»

What I love about flour tortilla is that they are so versatile and can be used in many different ways.

I'm usually all about flour tortillas when it comes to enchiladas because I like how they get soft and gooey when baked in the sauce, but I'm ready to admit that maybe I would have liked a sturdy corn tortilla this time.

Not exact matches

A corn or flour tortilla, folded slightly around, well, just about anything.

MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:

chicken (rotisserie or boil your own to make the broth), boned and meat shredded salt and freshly ground black pepper, to taste 10 large flour tortillas (or about twice as many corn tortillas), warmed 8 oz.

Add the flour tortillas then ladle in about 1/2 cup - 2/3 cup of the salsa verde liquid.

1) Otto's cassava flour: wonderful, thanks so much for letting me know about it 2) tortilla recipe just great, will try your spinach version next!

Now let's chat about how one ingredient in this recipe has changed my tortilla - eating life forever: Otto's Naturals Cassava flour.

You can forget all about corn and flour tortillas next time taco night rolls around.

Remembering that among the leftovers were 6 small flour tortillas, I wondered about migas: crisped up tortilla strips, traditionally scrambled with eggs (or tofu for vegans) and other traditional Mexican ingredients.

Put about 1/2 cup (depends on how packed you want it to be) of the mixture in the flour tortilla.

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

Not only am I now all about the moo shu filling, but I stuffed it in flour tortillas out of pure laziness.

For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted mushrooms, sliced 2 garlic cloves, minced 1/2 small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and Cheddar cheeses, shredded Sour cream for serving

What I liked about this tortilla is that by changing the base flour you create a totally different tortilla.

There was nothing particularly remarkable about these burritos, nor anything particularly Mexican come to think of it — just scrambled eggs (good ones at that) in a warm flour tortilla.

To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of the turkey - zucchini mixture down the middle in a strip.

I've touted the benefits of cassava flour numerous times before in my recipe for cassava flour tortillas and my post 5 Things You Need to Know About Cassava Fflour numerous times before in my recipe for cassava flour tortillas and my post 5 Things You Need to Know About Cassava Fflour tortillas and my post 5 Things You Need to Know About Cassava FlourFlour.

I got about 4 5.5 coconut flour tortillas out of this recipe.So, for twelve, you can use 9 eggs (OR 9 egg whites from 18 eggs OR 18 TBSP.

The tortillas are the cassava flour tortillas from The Urban Poser — a blogger and recipe you need to know about if you are gluten free and love tacos.

Add about 1/4 cup of the chicken mixture down the center of a flour tortilla.

I'm not sure about the wrap / tortilla... you might consider thinning the batter and cooking it in a non-stick pan, like you would for a regular flour tortilla, to get that effect.

Tortilla Fresca flour tortillas are a delicious fresh choice you and your family can feel great about eating.

corn or whole wheat flour tortillas, warmed (can be warmed in a dry skillet over medium heat for about a minute on each side) avocado, thinly sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish lime wedges, for serving

And lately, I've been thinking about those chips and how we've made so many of our own in the past year: Cheddar and Sour Cream, Salt and Vinegar, Flour Tortilla chips, Corn Tortilla chips, a couple of different Kale Chips, and even Sweet Potato chips for Nigel.

10 chicken tenders (about 2 - 3 lbs,) cut up 1/2 cup rice milk 1 egg, beaten 1/2 cup canola oil 1/2 cup Rice Chex 1/2 cup GFCF potato flakes 1/4 cup white rice flour 1/4 cup tortilla crumbs (or cornmeal) 1/2 tsp salt

A study conducted by flour - maker ConAgra and the University of Minnesota found that school - age children ate more of just about anything — pizza, breadsticks or tortillas — when they were made from refined rather than whole grain wheat flour.

Fill each flour tortilla with about one - fourth cup of the chicken mixture.

The tortillas are the cassava flour tortillas from The Urban Poser — a blogger and recipe you need to know about if you are gluten free and love tacos.

Add about 1/4 cup of the chicken mixture down the center of a flour tortilla.

I modified it quite a bit (or rather modified your flour mix with using only brown rice and using 1c or quinoa flour instead of sweet rice) as our family has been whole grain for years and we are accustomed to the extra flavour, they turned out amazing even my hubby who is very cautious about gluten free said they were the best tortillas ever and would like to use them to replace bread completely.

2 large russet potatoes, scrubbed but unpeeled 2 tbsp olive oil 1 small yellow onion, chopped Kosher salt and ground pepper 8 large eggs 1 tbsp unsalted butter 8 corn or flour tortillas, each about 6» in diameter, warmed 1 cup shredded Monterey Jack or Cheddar cheese

Fry about eight of the flour tortillas individually.