Sprinkle
both sides of the tortillas with the spice mixture, then slice into ⅛ - to 1/4 - inch - thick strips.
Brush one
side of the tortillas with olive oil, making sure to get the edges moistened.
You stack up one
side of the tortilla with lettuce, burger, onion, tomato and bacon.
Spray on
side of the tortilla with cooking spray.
Preheat oven to 400 degrees F. Spray
both sides of the tortillas with cooking spray and press into large muffin tins or custard cups.
Lightly brush or spray
both sides of tortillas with oil.
Top one
side of each tortilla with 2 tablespoons cheese and about 1/3 cup poblano mixture.
Lightly brush
each side of the tortillas with butter.
To warm the tortillas, brush one
side of each tortilla with garlic oil.
Coat
both sides of the tortillas with cooking spray and drape each tortilla over two bars of your oven rack and bake at 375 degrees Fahrenheit until crispy, which should be 7 - 10 minutes.
To assemble... spread one
side of each tortilla with 2 teaspoons of Hoisin sauce, spoon about 1/2 cup chicken mixture in center of each tortilla.
Not exact matches
Mexican seasoning will spice up the spuds and they'll be served
with a dipping
side of the warm Nacho cheese that typically tops
tortilla chips.
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
Try crumbling a few
tortilla chips on top
of your bell peppers or serve them
with a
side of chips and salsa!
It presents a nice smooth and creamy texture that is out
of the norm for most people and Serve
with a
side of my spicy avocado hummus and
tortilla chips these Green Chile Chicken Enchiladas are a quick and easy meal to prepare for your family any day
of the week.
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.
Repeat
with each
tortilla until pan is full
of enchiladas
with sides touching.
Ryan ate two enchiladas at every sitting, but I stuck
with one because they're quite filling, and also I liked having a handful
of tortilla chips on the
side.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn
Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND
SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One -
Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Lay the
tortillas out on a work surface, and spread 1
side of each
with about 1 teaspoon
of tomato sauce.
Spray or brush (lightly) both
sides of a corn
tortilla with oil (I have tested both methods and both work great but if you brush the oil on be careful to do it lightly).
I will take a few commenters» advice and do it in the slow cooker (can't trust myself not to burn the meat) and «Scotify» it
with a
side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn
tortilla — we're not completely bonkers).
Place the rolled
tortilla seam
side down in a casserole dish and repeat
with all
of the
tortillas.
+ Super Natural Vegan Burrito, whole wheat
tortilla crammed
with grilled vegetables, re-cooked beans, brown rice, tomato salsa, tofu and topped
with salsa & guacamole, and a
side of fire - cracker hot sauce — 240 B + Super Natural Burger, Harvey's famous Original garden burger, (vegan),
with raw mayo and slaw veggies on whole grain bun — 225 B + Avocado Sandwich, ripe Avocado
with tomato and market greens — 180 B
The flavors and textures
of halved grape tomatoes and avocados
with cilantro flowers, cilantro, onion, garlic, lime juice, and sea salt make a perfect summer
side dish or simple appetizer
with tortilla chips.
Top each serving
with a spoonful
of guacamole, pile
tortilla chips on the
side of each plate and serve.
I like to start
with a thin layer
of Baja Sauce on a warmed
tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds
with a lime wedge on the
side for squeezing.
Place a large spoonful
of the squash mixture in the middle
of each corn
tortilla, sprinkle
with cheese, roll - up, and place seam -
side down in the baking dish.
Serve this festive meal
with a
side of crispy Mexican tostada rounds, restaurant - style
tortilla chips, or a selection
of your favorite crackers.
We eat it
with a
side of Juanitas
tortilla chips.
Directions:
Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
Tortillas can be cooked in butter before or after they are filled / Place key ingredients in separate bowls, the corn, the ricotta mix, avocado, the blended tomatillo salsa (make salsa an hour or two in advance if possible) / For an open faced presentation, sauté
tortillas one at a time in butter until both sides are lightly browned, place one on each plate and layer ingredients on still warm tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas one at a time in butter until both
sides are lightly browned, place one on each plate and layer ingredients on still warm
tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center of a tortilla, roll up tightly and sauté in butter until each side is golden / Garnish with a little extra corn, cilantro and /
tortillas: the ricotta, tomatillo salsa, fresh corn and avocado / Or, place ingredients near center
of a
tortilla, roll up tightly and sauté in butter until each
side is golden / Garnish
with a little extra corn, cilantro and / or salsa.
Spread about 1/4 cup
of the chicken mixture in the center
of the
tortilla, roll it up and place it at the end
of the dish
with the end
side down.
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.
Brush both
sides of 1
tortilla with butter and roll,
with the flat edges as the ends, so it's the same diameter as if you were to make an «OK» sign
with your thumb and index finger.
This salsa is delicious and goes well
with a
side of tortilla chips or on a taco bar.
Spray bottom
side of LaTortilla corn
tortilla with a very thin layer
of oil, and place oil
side down on hot griddle.
Brush both
sides of tortillas lightly
with olive oil and place on baking sheet.
Served
with our handmade guacamole, salsa fresca, sour cream and a
side of tortilla chips.
Serve this soup
with a
side of warm corn
tortillas and a crisp cool salad.
It was easy to make and tasted delicious
with a
side of organic
tortilla chips.
I topped my beans
with a few
of the griddled veggies — onions, red and green peppers, and mushrooms — including some
of those nice deeply caramelized bits, and enjoyed them
with a
side of tortilla chips (too many!)
Fill each
tortilla with about 2 tablespoons
of the black beans then roll up and place seam -
side down in a baking dish.
Working
with one
tortilla at a time, top
with 2 - 3 tablespoons
of mushrooms, roll tightly, and place seam -
side - down in prepared pan.
But I also enjoy it
with a handful
of tortilla chips on the
side that I can dip into the soup as I eat it.
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.
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.
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.
Top
with a few tablespoons
of the fresh Salsa Pico (save some for the
side) fresh cilantro, jalapeño, lime wedge and brown rice,
tortilla chips and hot sauce as desired.
Cooked
with pan-seared shrimp, citrus rice, toasted cheese, crispy bacon pieces, handmade guacamole, blackened jalapenos for a bit
of heat, roasted chipotle salsa, creamy chipotle sauce and salsa fresca served
with a
side of tortilla chips * No nitrates or nitrites added.