Sentences with phrase «sheet of tortillas»

Not exact matches

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

For the Homemade Tortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of vegetable cooTortilla Chips: 7) 12 tortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of vegetable cootortilla sheets (I used wheat tortillas, but you can always use corn tortillas) 8) 2 tablespoons of vegetable cooking oil

Place one ball of masa between 2 plastic sheets in your tortilla press.

Using about 1/4 cup per burrito, place some of the egg filling in a tortilla and roll it up, then place it on the baking sheet.

Line a large sheet pan with parchment paper and spread the tortilla chips evenly on top of the paper.

Arrange half of the tortilla chips on a 9 1/2 - by -13-inch baking sheet.

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

Scatter 5 cups of the tortilla chips on a baking sheet.

Gather all of your toppings, tortillas, tongs, spoon (for sauce), brush, metal spatula and cookie sheets (to transfer after cooking) near your grill within easy reach.

They can be rolled out with a rolling pin on a floured flat surface, pressed out with the hands and thumbs, flattened between two sheets of waxed paper, or flattened with a metal or wooden tortilla press.

The method for this recipe instructs to butter one side of the tortilla and place it buttered side down on a sheet pan.

Brush both sides of tortillas lightly with olive oil and place on baking sheet.

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

Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles).

The last time I made tortillas, I rolled them out between two sheets of wax paper, eliminating the need for the arrowroot powder in this recipe.

Instead of corn tortillas, I opted to use Cappello's lasagna sheets — these things are so versatile!

Lay tortillas on work surface, arrange 1/4 cup steak mixture in center of each tortilla, roll up tightly and lay seam - side - down on prepared baking sheet.

Arrange tortillas in one even layer on a baking sheet and place on the center rack of the oven, baking until golden brown and crispy, about 5 - 6 minutes.

Working with the tortilla instead of a nori sheet is much easier, especially for little hands.

Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it's fine if they overlap).

Fold the other half of each tortilla over to cover and place on a broilerproof sheet pan.

Once browned, place the baking sheets on cooling racks for a couple of minutes before handling, and breaking apart the tortillas.

Dip both sides of each tortilla in chile sauce just to coat, then transfer to a rimmed baking sheet.

Dip both sides of each tortilla in chili gravy just to coat, then transfer to a rimmed baking sheet.

Place one of your dough balls between the two sheets on your tortilla press.

Place tortillas on a cookie sheet on the center rack of the oven.

They also freeze well, just layer the tortillas between sheets of greaseproof paper and freeze.

Used the recipe exactly as written, but instead of baking, I pressed them between sheets of parchment in my old wooden tortilla press.

Place your tortilla on a baking sheet and drizzle with half of the olive oil.