Sentences with phrase «tortilla into wedges»

For the Tortilla Chips 1 pkg of 6 sprouted grain tortilla wraps olive oil 3 tsp sea salt 3/4 tsp cumin Method Using a sharp knife or a pizza cutter slice the tortilla into wedges.

Cut the tortilla into wedges and serve warm or at room temperature.

Cut the tortilla into wedges and serve, crisp - potato side up, with the escarole on the side.

Not exact matches

Cut into wedges and serve topped with baked tortilla ribbons and salsa.

Cut tortillas into 8 chip size wedges.

Take some taco size flour tortillas (8 ″) and cut into 8 wedges.

2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste

However, flour tortillas are sometimes cut into wedges and fried hard in oil to make a unique and tasty chip for dipping into guacamole.

Remove from oven and cut each tortilla into 4 wedges with kitchen scissors.

1 teaspoon garlic powder Juice of half a lime 2 tablespoons chopped cilantro Half a lime cut into wedges 6 - 8 small sized corn or flour tortillas

1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2 Tbsp red wine vinegar 3 Tbsp lemon juice 1/2 cup plus 1 Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell peppers, seeded and cut into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges, for serving (optional)

I sometimes make quesadillas with two tortillas and cut them into wedges, but I find the folded over ones are a bit easier to deal with.

Arrange the quesadillas on a nonstick baking sheet or two, and bake in a preheated 400º F. oven until the tortillas becomes lightly golden and crisp on the outside, about 12 to 15 minutes; Cut each quesadilla into 4 equal wedges.

2 dozen corn tortillas, cut into wedges vegetable oil for frying 3/4 cup refried beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and seeds removed, sliced into thin rings

Cut 10 - 12 corn tortillas into 8 wedges each, then add to the hot oil a handful at a time.

Preheat oven to 350 degrees F. Cut each tortilla into 8 wedges.

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

1 (15 - ounce) can black beans, drained 1 package La Tortilla Factory Hand Made Style Tortillas, White Corn or Yellow 1/2 head purple cabbage, shredded 1 lime, cut into 8 wedges

Cut each tortilla into four wedges.

1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4 cup fresh chopped cilantro 2 heads romaine lettuce hearts, chopped 1 cup reduced - fat Mexican blend shredded cheese 1 cup fresh or bottled salsa 4 scallions, minced 1 cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges

ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1 lime (cut into wedges, to serve)

Then I cut 2 flour tortillas into small wedges and pan fry them in a skillet.

Spoon into hollowed round loaves of pumpernickel, Italian or sourdough bread; serve with raw vegetables, bread cubes, toasted pita wedges or tortilla chips.

Cut each tortilla into eight wedges; lightly spray one side of wedges with cooking spray.

Cool the tortilla to room temperature, slice it into wedges.

Quarter corn tortillas so they are cut into chip - size wedges.

Slide the tortilla onto a plate, cut into wedges, and serve.

Cut each tortilla into four wedges.