Sentences with phrase «side of tortilla place»

To assemble quesadillas - on one side of tortilla place 1 tablespoon cheese and 1/4 scrambled eggs.

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

Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.

Once the potatoes are cooked and mashed, place about 1 1/2 - 2 tablespoons of filling on one side of a warm corn tortilla.

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.

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 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 place seam - side down in the baking dish.

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 / or sPlace 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 / or splace 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 splace 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.

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

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.

Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortPlace one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortplace a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.

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

Once all the tortillas have been rolled out and cut, place them one at a time in the center of the hot skillet and cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).

Spoon 1/4 cup chicken mixture down the middle of tortilla, tightly roll up and place seam side down in prepared dish.

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.

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

Put some of the mixture in a tortilla, wrap it closed, and place in 9 x 13 pan, seam side down.

Roll the tortilla over the filling, then place the filled tortilla seam side down at one end of the baking pan.

Place one tortilla, butter side down, in the pan and sprinkle half of the tortilla with 1/4 cup cheese, 1/2 cup chicken, and 1/4 cup pineapple.

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

Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2 - inch border on right and left sides.

Add 2 tablespoons cheese to one end of tortilla; roll and place seam side down in baking dish.

Place on top of the tortilla with chicken and then place the «sandwich» back in the pan for 1 - 2 minutes to allow the 2 sides to melt togePlace on top of the tortilla with chicken and then place the «sandwich» back in the pan for 1 - 2 minutes to allow the 2 sides to melt togeplace the «sandwich» back in the pan for 1 - 2 minutes to allow the 2 sides to melt together.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

To assemble quesadillas, place 1/4 cup cheese, 1/4 cup shredded pork with juices, 1/4 cup spinach, 3 to 4 slices figs on half side of tortilla and fold close.

Spoon about 1/4 cup of the veggie mixture into the tortilla, and roll, placing the open side down in a 9 x 13 pan.

Assemble the enchiladas by spooning a quarter cup or so of the filling into each tortilla, wrapping it loosely, and then placing it into the pan seam - side down.

Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam - side down in a casserole dish.

Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1 - 2 minutes until lightly browned.