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By Jessica Harlan
Stuff, wrap, roll, bake, frythere’s no restrict to what you are able to do with them. Tortillas to the Rescue is going method past the Mexican classics, displaying you the way to make dozens of tortilla creations:
• Philly Cheese Steak Tacos
• Caviar-Edamame Nachos
• Shrimp Po’ Boy Wrap
• red meat Tortilla Wontons
• Carne Asada and French Fry Burritos
• Smoked Salmon and Egg Stackers
• Mozzarella, Olive and Tomato Pizza-Dillas
• Crunchy Cilantro Slaw
• Spiced Sausage Lasagna
• Chocolate-Ricotta Cannoli
• Churros with Mexican Chocolate Dipping Sauce
Packed with step by step directions and beneficial information, Tortillas to the Rescue teaches you to take that pack of tortillas you have already got within the refrigerator and quick and simply flip them into whatever amazing.
Read Online or Download Tortillas to the Rescue: Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts--All Made with the Amazing Tortilla PDF
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Sample text
2. Return 1 quesadilla to the pan, still over medium heat, and place a small dab of butter on the pan in the center of the hole. When the butter melts, carefully break an egg into the hole. Let cook until the white is completely set and the yolk is cooked to your liking. Season with a sprinkle each of salt and pepper. Repeat with the remaining quesadillas and eggs. Serve hot. SMOKED SALMON AND EGG STACKERS Smoked salmon, goat cheese, and dill are classic fancy-breakfast fare. But you don’t need a special occasion, or even a lot of time, to make this delicious and rich breakfast.
Serve at room temperature. Store for 1 to 2 days in an airtight container or a zip-top bag. SOUPS, SALADS, and SIDES Tortillas can add crunch, flavor, and visual appeal to a wide range of side dishes and light meals like soups. Whether it’s baking a tortilla into a bowl and filling it, sprinkling the top of a dish with crunchy chips or baked strips, or even blending tortillas into a soup to give it texture and favor, tortillas can work in many ways to make delicious sides. TORTILLA SOUP Tortilla soup is like the Southwestern equivalent of chicken noodle soup, and no less restorative.
Remove from the oven, let cool slightly, and then pipe a dollop of sour cream onto each chip. Garnish with a pickled jalapeño slice and a few scallion pieces. Serve warm. MEXICAN SNACK MIX Bring a bowl of snack mix to a party and you can pretty much guarantee your bowl will be coming home empty. I adapted this version from the classic recipe that’s on the back of cereals like Chex and Crispix, adding tortilla bits and some Southwestern flavors to give it a twist. Makes 4 1/2 cups 3 cups Chex-style cereal, any variety or combination 1 cup roasted, salted shelled peanuts 1/2 cup small pretzel shapes 3 medium (8-inch) flour tortillas, cut into 1-inch squares 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon red chile powder or 1/8 teaspoon cayenne pepper 1 tablespoon freshly squeezed lime juice 2 teaspoons Worcestershire sauce 1.