Not exact matches
Pour the remaining sauce
over the top of the rolled
tortillas, and
sprinkle with the remaining cheeses.
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.
Sprinkle each
tortilla with cheese and heat
over a dry skillet until the cheese has melted and the
tortillas are golden brown.
Simple cook the filling, spread the filling
over tortillas,
sprinkle them with cheese and top with another
tortilla.
Spoon melted cheese
over turkey and finish by
sprinkling with
tortilla chips.
Pour remaining tomatillo mixture
over filled
tortillas;
sprinkle with remaining cheese.
Spread remaining sauce
over tortillas and
sprinkle with remaining cheese.
Sprinkle about a quarter of the cheese
over the surface of one
tortilla.
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.
Spread chicken mixture on each
tortilla shell,
sprinkle with cheese, and fold
over.
Here's a way to make several at a time in the oven:
Sprinkle a modest amount of grated vegan cheese
over each
tortilla (use 8 - inch, soft - taco size
tortillas).
Spread
TORTILLA CHIPS on a large baking sheet;
sprinkle QUESO OAXACA CHEESE
over chips; set aside.
Top with mozzarella all
over and
sprinkle edges of
tortilla with parmesan.
Sprinkle one - third of chicken and cilantro
over tortillas.
Spoon half of beef mixture and one - third of sauce
over tortillas;
sprinkle with half of Cheddar cheese.
Sprinkle about 2 tablespoons cheese evenly
over half of each
tortilla.
Sprinkle the mushrooms with cheese and fold
over the
tortillas.
This dish is served with corn
tortillas and you smash the queso fresco and avocado in the
tortilla, add salsa, squeeze fresh lime juice
over the top and
sprinkle with a little salt.
Sprinkle the cheese
over the pizzas and bake them in the oven for 10 minutes, until the whites of the eggs are set and the edges of the
tortilla are golden.
Sprinkle salt all
over tortilla pieces.
If you have time, put the filled
tortillas in a baking pan, pour enchilada sauce
over them, add a
sprinkling of shredded cheese, and bake till hot and bubbly.
Crunch up
tortilla chips and
sprinkle over the rice mix, ensuring an even coat of chips.
Pour the enchilada sauce
over the
tortillas,
sprinkle with any remaining onion, and cheese mixture, and top with the remaining cup of shredded cheese.
Smear some guacamole on the now «up» side of the
tortilla (an offset spatula works well here), and
sprinkle some tomatoes and cheese
over the guacamole.
Spoon 1/3 cup quinoa mixture
over tortilla and
sprinkle with 1/3 cup Monterey Jack cheese.
Place the
tortilla cheese side up in a nonstick skillet
over medium - high heat and
sprinkle the bacon bits on half the
tortilla.
Sprinkle cinnamon sugar
over the
tortilla and repeat for each
tortilla.
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.
Sprinkle 1 / 4th of the cheese
over entire
tortilla, and then place 1/4 of the beans on HALF of the
tortilla (this will make it easier to fold
over).
Divide between the
tortillas, spreading
over one half of each, then
sprinkle over a little pepper.
Go meatless by substituting the beef filling with black beans, pick up a few gluten - free
tortillas made with corn, and
sprinkle some Daiya «cheese»
over the rest of your veggie toppings for an ooey - gooey melt factor.
3 Evenly spoon bean mixture
over half of each
tortilla;
sprinkle with cheese.