Sentences with phrase «bottom of each tortilla»

Fold in the sides then roll the bottom of the tortilla over the filling, pulling back on it firmly to tighten it around the filling then roll the rest of the way up to close.

When cheese is melted and bottom of tortilla is golden, carefully flip it over to toast other side.

Be very careful with this part: Wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip.

Fold bottom of tortilla up and over filling.

We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

Spread chipotle aioli on the bottom of the tortilla, top with cod, and then top cod with the cabbage slaw.

Not exact matches

Place a single layer of tortillas in the bottom of the prepared baking dish.

Overlap and layer the four tortillas (kind of in a cloverleaf pattern), pressing them into the dish, so that the bottom and sides of the pie plate are evenly covered with tortilla.

Well, the nature of crockpot meals isn't to be crispy, so yes, the tortillas are going to be moist and soft As far as the water at the bottom....

Fold the sides of the tortilla to the center, then lay the enchilada seam - side down in the bottom of the pan.

Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).

Add a light layer of the salsa / taco sauce to the bottom of the pan then double line the bottom with 3 - 5 tortillas, cutting them up to cover the gaps.

Food Network Kitchens nicknamed this the «broken enchilada» casserole because the soft layer of cooked tortilla chips on the bottom reminded us of enchiladas.

Cover the bottom of a greased 9 x 13 inch pan with tortilla shells.

Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and cilantro and serve.

Spray bottom side of LaTortilla corn tortilla with a very thin layer of oil, and place oil side down on hot griddle.

Carefully fold the sides of the tortilla towards the middle, then pull the bottom edge up and over the filling.

Line bottom of prepared casserole dish with tortillas, with their straight edges against pan and overlapping rounded edges in center.

Lay half the tortilla chips on the bottom of the oiled casserole dish.

Transfer to a baking sheet and mound about 3/4 cup beef and 3/4 cup rice in the bottom third of the tortillas.

• Mix pb2 and oats together and spread onto the tortilla • Place pear sticks on the bottom end of the tortilla.

Fold in each edge of the tortilla then roll it up from the bottom.

Per order - Layer 1/2 cup avocado mixture, 1 1/2 ounces pickled pepper, 3 ounces cheese, 1 1/2 ounces artichoke hearts, 1 ounce dried tomato, 1/2 ounce red onion, and arugula down center of tortilla or on the bottom of the roll.

Break up the tortilla chips into bite sized pieces and use them to line the bottom of a 9 × 13 baking dish.

Line with half of the tortillas, breaking them as necessary to cover the bottom.

Cook each round of dough in a heavy - bottom cast iron (or nonstick) skillet over medium - high heat for 20 seconds on one side (pressing the tortilla gently in the center with a wide spatula as it cooks), flip and cook for 10 seconds on the other side.

Cover the bottom of the prepared casserole dish with a very thin layer of the enchilada sauce and nestle each tortilla into the dish, sides touching with folded side down.

Cut tortillas into quarters, and press two quarters into the bottoms of greased a muffin pan.

Scoop out some of the sauce and spread a bit on the bottom of a casserole dish and then line the bottom with tortillas (about 6).

When the lentils are nearly done cooking, wrap the tortillas in tin foil and place them on the bottom rack of your oven.

This is really good when you eat it with crumbled up tortilla chips, or the crumbs from the bottom of the bag!

Also drain the tomatoes before you add t the mix, and be sure to coat the bottom of the baking pan with 1/4 cup sauce before you bake the tortillas.

Spoon one - third of sauce onto bottom of a lightly greased 13 - x 9 - inch baking dish; top with 3 tortillas.

Sometimes I'll make my taco salad into more of a burrito bowl with a tortilla on the bottom, the shredded chicken, some cilantro - lime rice, and then the lettuce and vegetables.

Ladle some sauce onto the bottom of a 9 - by 13 - inch baking dish, then dip 6 tortillas into the sauce and arrange them on the bottom of the dish.

This recipe is the perfect vehicle for using the crushed - up tortilla chips at the bottom of the bag.

Using the same baking dish that you roasted the veggies in, prepare the casserole by spreading a thin layer of the salsa along the bottom, then cover with a layer of tortillas.

Place two corn tortillas in the bottom of the casserole dish and top with 1/4 of the bean and vegetable mixture, spreading evenly.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2 - inch border.

For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup.

Line the bottom of a greased 9 - inch deep - dish pie dish or other 2 - quart pan with one - third of the tortillas.

Place several tortillas out on a clean work surface and put about 3 tablespoons of chicken on the bottom third of each tortilla.

Next put a few handfuls of spinach on the bottom third of the tortilla.

Add HERDEZ ® corn or flour tortillas to bottom of tins to make a crispy crust.

Place tortilla strips on the bottom of the casserole dish.

Fill 6 warmed tortillas with 2 tablespoons cheese mixture, roll up and lay evenly on bottom of dish.

When presented with a tortilla, it seems like a challenge to stuff it with as many tasty morsels of meat and vegetables as it will hold, until the juices are dripping out the bottom and down my arm.

We like to make our migas with the broken tortilla chips from the bottom of a bag — sort of a «no chip left behind» philosophy.

Place a tortilla on a clean, dry work surface and then scoop two tablespoons of chicken filling onto the bottom third of the tortilla.

Add 4 tortillas to the bottom of casserole dish.