Flour Tortillas come in every flavor (although they all taste the same to me), so the average person wants to try them all and ends up with "tortilla overload". I don't know about you, but I'm sick of wraps especially when they get "mushy". I have other plans when I buy tortillas. I especially love to make a Quasadilla or Chips with Corn Tortillas. I have replaced the Italian Panini with a Tortilla Panini. Here are a few of my ideas for tortillas.
Tortilla Panini
This recipe is for a single panini - they are so simple you can make as many as you want.
1 flour tortilla
4 slices of American cheese (any cheese will do)
3-4 slices of Salami
1-2 slices of boiled Ham
1 or 2 slices of jarred Roasted Peppers, patted dry
Heat a fry pan on medium-high heat and spray it with Pam.
Place a tortilla in the hot pan and toast each side until lightly browned.
Lay the cheese on the tortilla as far to the end as possible (this will be the glue)
Now layer the Salami, Ham and peppers.
With a spatula, lift out of pan onto a plate.
Now toast the other tortilla on each side until lightly browned and remove, place on top of the filling.
Lift the tortilla from the plate, return it to the hot pan and continue to heat and press together until the cheese melts and the ends "glue" together. You can turn it at this point and press the other side with a spatula. This should only take a couple of minutes.
Remove panini to a cutting board and carefully cut with a serated knife into 4 or 8 sections.
I particularly like this recipe with soup or salad. It can also be served cold as an appetizer.
Use any type of cold cut, bacon, cheese, hot peppers, olives, artichokes, ricotta, mozzarella, grilled eggplant, zucchini, onions, mushrooms - just remember to keep filling "thin".
Italian Tortilla Corn Chips
A "snack amount" - but my guess is that you'll want to make more.
2 Corn Tortillas
2 tbs olive oil
2 tbs Parmesan Cheese
Salt
Pepper
1/2 tsp Thyme
1/2 tsp Oregano
Brush both sides of tortillas with oil
Sprinkle the Parmesan cheese, salt, pepper, thyme and oregano.
Carefully slice into strips as thick or as thin as you like and place in 1 layer on a sheet pan.
Bake in heated oven for 6-8 minutes. Transfer to paper towels to cool (if you can wait!).
Breakfast Tacos
This has a Mexican flair but you make it to your liking whether it be a pepper 'n egg omelet, or potato-tomato 'n egg omelet with cheese, bacon, egg 'n cheese, ham... - it's your choice.
4 flour tortillas
4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo, chopped
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded cheddar
1 tablespoon of butter
Salt and pepper to taste
Method:
1. Whisk eggs with milk.
2. Heat up non-stick skillet on medium-high, and melt tablespoon of butter.
3. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
4. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner or on the rack in a 350 degree oven, (this takes longer).
When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
5. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.
Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.
Fajita Quesadilla
A large family sized recipe.
2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) package Fajita or Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat.
Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink.
Stir in seasoning mix and water.
Bring to a boil.
Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted.
Repeat with remaining ingredients.
Makes 4 servings.
Beef steak slices or chopped beef or turkey can be substituted for the chicken. Leftover grilled chicken or beef can be used in these Quasadillas.
Tortilla Panini
This recipe is for a single panini - they are so simple you can make as many as you want.
1 flour tortilla
4 slices of American cheese (any cheese will do)
3-4 slices of Salami
1-2 slices of boiled Ham
1 or 2 slices of jarred Roasted Peppers, patted dry
Heat a fry pan on medium-high heat and spray it with Pam.
Place a tortilla in the hot pan and toast each side until lightly browned.
Lay the cheese on the tortilla as far to the end as possible (this will be the glue)
Now layer the Salami, Ham and peppers.
With a spatula, lift out of pan onto a plate.
Now toast the other tortilla on each side until lightly browned and remove, place on top of the filling.
Lift the tortilla from the plate, return it to the hot pan and continue to heat and press together until the cheese melts and the ends "glue" together. You can turn it at this point and press the other side with a spatula. This should only take a couple of minutes.
Remove panini to a cutting board and carefully cut with a serated knife into 4 or 8 sections.
I particularly like this recipe with soup or salad. It can also be served cold as an appetizer.
Use any type of cold cut, bacon, cheese, hot peppers, olives, artichokes, ricotta, mozzarella, grilled eggplant, zucchini, onions, mushrooms - just remember to keep filling "thin".
Italian Tortilla Corn Chips
A "snack amount" - but my guess is that you'll want to make more.
2 Corn Tortillas
2 tbs olive oil
2 tbs Parmesan Cheese
Salt
Pepper
1/2 tsp Thyme
1/2 tsp Oregano
Brush both sides of tortillas with oil
Sprinkle the Parmesan cheese, salt, pepper, thyme and oregano.
Carefully slice into strips as thick or as thin as you like and place in 1 layer on a sheet pan.
Bake in heated oven for 6-8 minutes. Transfer to paper towels to cool (if you can wait!).
Breakfast Tacos
This has a Mexican flair but you make it to your liking whether it be a pepper 'n egg omelet, or potato-tomato 'n egg omelet with cheese, bacon, egg 'n cheese, ham... - it's your choice.
4 flour tortillas
4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo, chopped
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded cheddar
1 tablespoon of butter
Salt and pepper to taste
Method:
1. Whisk eggs with milk.
2. Heat up non-stick skillet on medium-high, and melt tablespoon of butter.
3. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
4. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner or on the rack in a 350 degree oven, (this takes longer).
When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
5. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla.
Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.
Fajita Quesadilla
A large family sized recipe.
2 tablespoons vegetable oil, divided
1 cup quartered, sliced onion
1 cup green or red bell pepper strips
1 pound boneless, skinless chicken breast halves, cut into thin strips
1 (1.25-ounce) package Fajita or Taco Seasoning Mix
1/3 cup water
10 (6-inch) flour tortillas, divided use
2 1/2 cups 4 cheese Mexican blend, divided
Heat 1 tablespoon vegetable oil in large skillet over medium-high heat.
Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink.
Stir in seasoning mix and water.
Bring to a boil.
Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
Spread 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted.
Repeat with remaining ingredients.
Makes 4 servings.
Beef steak slices or chopped beef or turkey can be substituted for the chicken. Leftover grilled chicken or beef can be used in these Quasadillas.
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