Sentences with phrase «stacks of tortilla»

When I did my weekend shopping run, I saw bins of avocados, piles of tomatoes and stacks of tortilla chip bags all on sale.

Chop each quarter in half so that you get 8 stacks of tortillas.

To freeze: Tightly wrap a stack of tortillas with saran wrap.

Not exact matches

Stack about 3 tortillas on top of each other.

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

I like to nix the bun for some fresh tortillas or a stack of crisp lettuce, then schmear it with pesto, stack it high with a juicy burger, avocado, and that runny egg.

Pile everything on a platter with a stack of warm tortillas nearby, and dig in.

You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil.

Large containers of cut veggies, a few bags of our favorite local tortilla chips, stacks of different hummus flavors... you'll find all of these things in my kitchen.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese.

Then I stack the other tortillas on top of the first and always put the plate back on.

This recipe came from the stack and I can remember exactly when I ripped it out - on an airplane along with a tortilla soup recipe that suggested a nub of butter to make the broth silky smooth and I still do that.

In New Mexico, enchiladas can be rolled or flat and stacked, made with yellow or blue corn tortillas, filled with any number of ingredients, and smothered in chile sauce.

Imagine all of your favorite Mexican flavors stacked like lasagna, but instead of noodles, there were tortillas!

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.

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).

Stack the raw tortillas on top of one another, dusting lightly with flour between them, if necessary, to prevent them from sticking.

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:).

Stack Tortillas on top of each other and then cut them, all at once, into 4 triangle pieces for large chips or 8 for small chips.

Out of the corner of my eye, I saw a stack of what looked like fried tortillas in the shape of a bowl.

You stack up one side of the tortilla with lettuce, burger, onion, tomato and bacon.

Take a tortilla and stack lettuce, burger, onion, tomato and bacon on the right side of the tortilla

Let stand 10 minutes, then transfer the entire stack to a cutting board (do not discard of the oil left on the baking pan, it will be used to heat the tortillas.

In Sinaloa flour tortillas are king and Chilorio is most typically served with a thick stack of warm flour tortillas but of course you could use corn tortillas and make it into tacos or serve with steamed rice some hunks of avocado, and a slaw or salad on top.

simply slice a small stack of corn tortillas into 4 triangles and fry them in cooking oil over medium - high heat until crisp.

These Stacked Enchiladas Suizas combine creamy layers of green chile - coated tortillas, poached chicken, and two kinds of cheese into the best comfort food!

Stack the tortillas on a large square of aluminum foil and wrap them loosely.

This recipe came from the stack and I can remember exactly when I ripped it out — on an airplane along with a tortilla soup recipe that suggested a nub of butter to make the broth silky smooth and I still do that.

Ladle red chile, including a small amount of the meat, over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.

Ladle the red chile, including a small amount of the meat, over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.

The Heritage Cook: Tex - Mex Arroz con Pollo (Gluten - Free) Jeanette's Healthy Living: Smoked Sausage Chicken Cassoulet Dishin & Dishes: Black Bean Enchilada Pie Weelicious: Chicken Wild Rice Casserole Dishing with Divya: Chicken Mushroom and Black Bean Tortilla Casserole Taste With The Eyes: Paella Rice with Baby Octopus & Meyer Lemon Blue Apron: 11 Super Casserole Recipes for a Super Bowl Feast Napa Farmhouse 1885: Pork Chop Casserole with Crimini Mushrooms Red or Green: Stacked Cheese Enchiladas with New Mexican Red Chile Sauce Elephants and the Coconut Trees: Chicken and Rice Casserole The Sensitive Epicure: Tater Tot Breakfast Casserole (Gluten - Free) Domesticate Me: Mushroom, White Bean and Brown Rice Casserole with Bacon and Gruyere Daily * Dishin: Chicken Tetrazzini Casserole FN Dish: The New Age of Casseroles

I love tortilla stacks because they are so much easier than stuffing and rolling each tortilla like you do for enchiladas, plus this way you get layer and layers of cheesy goodness!

This hearty, yet simple - to - prepare stacked tortilla casserole bubbles up beautifully and is deeply satisfying after a long day of hiking, swimming, fishing or napping.