Sentences with phrase «of the tortilla into»

Tip: If the filling oozes out of the tortilla into the oil, secure the tortilla closed with toothpicks before frying.

Not exact matches

You can serve these as a meal, wrapped in a tortilla or stuffed into a pita bread, or you can have them as an appetizer served on a skewer or toothpick with a side of my delicious, garlicky yogurt sauce.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

My tomatoes almost gone bad turns into tortilla soup, at the end of the week, my veggie drawer turns -LSB-...]

Into a tortilla or between bread, do a generous spread of the broccoli pesto and then layer with cheese, shredded chicken, salami and or chickpeas as you wish.

:) My favourite picnic food is Humous with lots of yummy things to dip into it like carrots, cucumber and tortilla chips:) ooooh, and pitta bread:)

My tomatoes almost gone bad turns into tortilla soup, at the end of the week, my veggie drawer turns into either a stir fry or a big hearty vegetable soup and if I have either (or both) zucchinis and leeks, I make an orzo, a farro salad or some some sort of fritter.

And you don't always have to always eat guacamole with deep - fried tortilla chips (although that's still my preferred method of getting guac into my mouth).

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:

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.

Spoon about 2 heaping tablespoons of filling into each tortilla and tightly roll up.

In defense of the rice ones from Trader Joe's (AKA Food for Life brand at any other store)-- yes, they break and yes, they do not behave like a regular tortilla and are frustrating but WOW do they make the best quesadillas and if you have a problem with corn, try cutting them up into chips and frying them up in an inch of olive oil in a 4 quart pot on the stove — the BEST tortilla chips that stay crispy and do not turn stale if you put them in a plastic zippered bag for up to a few (yes few) weeks.

So it's basically like a burrito bowl stuffed into a pepper instead of tortilla which saves carbs but who's complaining?

Next comes preparing the actual taquitos: add about 2 Tbs of the filling into the tortilla and roll tight.

Extend or press dough into tortillas of desired size and cook the flour tortillas on a skillet or griddle over medium heat.

It's a hummus quesadilla and it doesn't get any easier: stuff your hummus of choice into a corn or flour tortilla, add a little shredded cheese and grill on both sides until crisp and cheese is melted.

This is an easy tortilla Mexican soup recipe that takes the flavors of our favorite tacos and puts them into a soup.

Market - goers line up around the block for an order of Primavera's thick, handmade tortillas fried into chips and slathered with red sauce and fried eggs.

A humble pita (or flatbread, naan, even tortilla - I always have one of the above lurking in my freezer) can be topped with just about anything - as long as it includes cheese - and turn into a delicious pizza!

Grab a corn tortilla, corn not flour, with a pair of tongs and dip it into the oil carefully.

Baked Apple Pie Enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and drizzled with caramel sauce...

Baked breaded chicken was a big hit — I discovered I only had 1/2 c panko, so I crushed up some multigrain tortilla chips into crumbs and used 1/2 c of that.

Place about 1/4 cup of the fish into a tortilla.

Put another piece of waxed paper on top, flatten slightly, and then, using a heavy pan or a tortilla press, press down so that the ball flattens into a disk about 3 to 4 inches around.

CUT tortillas into 1/2 - inch - wide strips; arrange two - thirds of strips on baking sheet, setting rest aside.

So I threw a whole bunch of stuff in a casserole dish, roasted it, and popped it into a tortilla.

Scoop some of the tomatillo / squash mixture into the centre of a tortilla, and roll up.

I tucked them into a soft wheat tortilla with some salsa verde, and sliced cooked sweet potato, some black beans and a bit of homemade cashew ricotta.

Buffalo Chicken Pinwheels have all of the flavors of buffalo chicken dip stuffed into a tortilla pinwheel.

Fill each tortilla with about 1/3 cup of the chicken mixture, roll it into a cigar shape, then place in a casserole dish coated with non-stick spray.

1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro

To serve, ladle the soup into bowl, and top with some of the cilantro, a dollop of sour cream, a sprinkle of the extra shredded cheese, and a generous amount of tortilla strips.

Spoon abut 1/4 -1 / 3 cup of the Spinach - Bean Dip into an elongated mound in the center of a tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the baking dish.

Put about 1/3 cup of the enchilada filling into each tortilla, then roll it up.

Spoon about 1/2 -1 / 3 cup of the filling into the center of a tortilla.

Tortillas are basically a combination of corn or wheat flour, water, shortening, and salt that are made into a dough, rolled out, and dry - fried on a skillet or comal.

With 1.3 billion tacos purchased at commercial restaurants each year, it's no wonder that 7 - Eleven stores launched El Taco ™, a «neat - to - eat» taco made with 2 ounces of beef flavored with onion, pepper, and taco seasoning rolled into the shape of a hot dog, wrapped in a flour tortilla, and served with jalapeños.

Stir the diced avocado into the sauce and ladle some of the sauce on each tortilla and top with an egg.

10 dried red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage, chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice

1 pound boneless, skinless chicken breast halves, butterflied salt and pepper to taste 2 tablespoons Canola, divided 3 bell peppers of various colors, sliced into 1 / 4 - inch strips 1 large onion, sliced into 1 / 4 - inch strips 4 La Tortilla Factory Light Tortillas, Flour

To stuff the enchiladas, place about 1 / 4 - cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the seam - side facing down.

Spoon a quarter of the egg mixture into the center of each tortilla.

Add one bag of shredded cabbage to a bowl, add 1 cup Ranch dressing, about 10 - 20 shakes of your favorite flavor of Rocky's sauce to taste... and mix well.Put a few chunks of deep fried fish into a couple of steamed corn tortillas, follow...

Baby portobello mushrooms are sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these flavor - packed mushroom carnitas tacos.Sometimes I forget what types of recipes I've shared on this site before.

Remove from the oven and cut each of the 4 tortillas into three pieces.

Real scrambled eggs, perfectly seasoned sausage, zesty green chiles, crispy hash browns and two kinds of freshly - shredded cheese are rolled into one of our homemade flour tortillas to create the DON MIGUEL ® Gourmet Sausage & Egg Breakfast Burrito.

cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans into a...

Once all the tortillas are fried there should be about 2 tablespoons of oil left in the pan, if not add enough to make 2 tablespoons or pour any extra into a heatproof container.

Spoon 2 - 3 tablespoons of bean mixture into tortilla and roll.

Place rolled tortilla, seam side down, into baking dish and spoon sauce overtop, spreading around to coat the entire outside of the enchilada.