Sentences with phrase «over tortillas on»

We melted cheese over tortillas on the stove and then stuffed them full of the shredded beef, lettuce, onion, salsa, and guacamole, etc..

Not exact matches

If you do not have a gas stove, heat tortillas in skillet over low heat for 4 minutes on each side.

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.

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

On one of the tortillas, add black bean mixture and spread over the tortillas.

Most recently, we convened at the Gelpi's lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips with Coronoas shots of tequila (for Juan and me — my first in my entire life, late bloomer that I am), tortilla soup with roasted pepitas — veganized from a recipe my mother got from the Mansion on Turtle Creek in Dallas — Juan's seitan mole over herbed rice, homemade tortillas, and, for dessert, Barbara's apple - oatmeal crisp and my flan.

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

To serve as tacos, melt cheese on tortillas over medium heat on the stove or griddle.

Place each tortilla (you should be able to fit 3) on the cookie sheet, rubbing it on the oil coating, then flip over (this lightly coats the tortilla which helps it crisp and keeps the sauce from soaking in)

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.

for the wraps, finely slice some halloumi and fry in a hot dry frying pan until golden, smear some garlic sauce over the tortilla, place on a handful of fresh spinach followed by the golden halloumi and roll up like a burrito (ends folded in), cut in half and serve.

Place corn tortillas over an open flame (medium heat) on the stovetop.

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.

-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.

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

Today I made this unda - style by mixing an egg with plain yogurt, milk, and a little roasted - red - pepper hummus and cooked it gently like an omelet, then put spinach and a corn tortilla on it before turning it over.

Then use a spatula to carefully flip the tortillas over and cook until golden on the other side, another 8 or 9 minutes.

Place a tortilla on each plate and spoon a generous amount of sauce over it.

Lay the tortilla on a flat work surface and spread half the garlic aioli over the entire tortilla.

Place one tortilla on griddle and spread cheese over 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.

Tuck as many tortillas as will fit comfortably on the edge, then lower the top baking sheet and fold the tortilla over the top, so it forms a shell shape.

Place 2 LA VICTORIA ™ Flour Tortillas on work surface and scatter 1/2 cup cheese over each tortilla.

In addition or alternatively, simply arrange tortillas on a baking sheet, fold over, and slide two mini cupcake liners inside the shell so it creates an opening.

I used the left over filling on top of flour tortillas that I crisped in pan.

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.

Fold other half of tortilla up over the filling and toast, 2 quesadillas at a time, in skillet for a couple of minutes on each side or until golden brown.

Several years ago I worked across the street from a tasty Mexican fast food restaurant, and I would walk over nearly every day on my lunch break and get a giant cup of cold horchata and a bowl of chicken tortilla soup with a stack of freshly made tortillas.

I serve it over salads, on a corn tortilla, and even as a dip for chips.

Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half - moons.

Toast the tortillas in a small skillet over medium - high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.

JLS has deployed this tool to handle tortillas on over a dozen systems all over the world.

Spread shredded Monterey jack cheese over half a tortilla, sprinkle with baby spinach leaves, fold and sear quesadilla in a dry, non-stick skillet, pressing down on the top with a spatula until tortilla is toasted and cheese is melted, about 30 to 45 seconds per side.

On game day, all you have to do is shred the chicken over the tortilla chips, add some cheese and your favorite toppings and you have a winning appetizer.

Spread chicken mixture on each tortilla shell, sprinkle with cheese, and fold over.

You can add another tortilla on top or simply add more enchilada sauce over the stack (after I took the picture above I added quite a bit of the enchilada sauce and should have taken another picture:).

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.

Carefully fold the side of the tortilla that does not have salsa on it over the top, creating a half - circle shape.

Layer two tortillas on a plate, spoon the lentil and arugula mixture over the tortillas, followed by the zucchini.

Heat the tortillas one at a time on a dry, nonstick skillet over medium heat, turning frequently, until they are soft and pliable.

Spread TORTILLA CHIPS on a large baking sheet; sprinkle QUESO OAXACA CHEESE over chips; set aside.

Using tongs, char tortillas over an open flame for a few seconds on each side, then pile in roasted veggies and drizzle on generous amounts of sauce.

Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs.

Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute.

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.

Drizzle 2 to 3 tablespoons of guacamole mixture over tortilla; place second tortilla on top.

To make the jicama tortillas, either place the jicama discs in a steamer basket over boiling water for 3 minutes or place them in a microwave - safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes.

Place tortillas on a warm pan over medium - high heat until warmed through.

Carefully transfer to a skillet set over medium heat (or assemble directly in the pan) and cook (on both buttered sides) until the tortilla is golden brown and the cheese is melted, 3 or 4 minutes per side.

I sliced the sweet potato, the lentil loaf and a dolop of mango chutney and put that on half the tortilla and heated it up until crispy, then folded it over.