But make sure you pop
the tortillas on a hot skillet for a couple minutes, to cook each side.
Not exact matches
Swoop that hand upwards and then towards the
hot cast iron
skillet and flip your palm at the last moment so the
tortilla goes splat
on the
skillet.
Cook the
tortillas one at a time in an ungreased medium -
hot skillet until browned
on one side.
for serving: corn
tortillas, warmed (I melted the cheese
on them while I warmed them in a
hot skillet) romaine or iceberg lettuce, shredded white onion, diced Monterey Jack or pepper jack cheese, shredded salsa or pico de gallo cilantro, chopped lime wedges
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).
Briefly heat each
tortilla on a medium -
hot dry
skillet until softened.
Wrap the
tortilla and place
on a
hot grill or
skillet.
Press or pat your
tortilla dough until it is as thin as possible (about 1/8 inch) and then place it
on the
hot skillet.
* If after 30 seconds when you go to flip the
tortilla there are no golden brown spots
on the cooked side, the
skillet is not
hot enough — turn up the heat.
Small
tortilla triangles went into
hot oil in a
skillet until golden brown, pieces of rillette went
on top of those chips and then salsa went
on top of that.
Add a layer of baby spinach leaves, then fold to enclose and cook
on a Panini press or in a
hot skillet until the
tortilla is golden and the cheese melts.
Add a layer of baby spinach leaves, then fold to enclose and cook
on a Panini press or in a
hot skillet until the
tortilla is golden and the cheese melts.
Transfer a flattened
tortilla to the
hot skillet, and cook for 1 minute or until air bubbles form
on the surface.