The wonderful tortilla. So versatile, so affordable, so yummy!
What can you make with the wonderful tortilla?
Chicken Tortilla Soup
Perfect for a chilly day (or a hot day, or a windy day . . . hmmm, just about any day)!
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups lower-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 cup mild picante sauce
1 (15-ounce) can ranch-style beans, undrained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon dried oregano leaves
½ teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken
¼ cup chopped cilantro (optional)
Shredded Cheddar cheese
1. Heat olive oil in a Dutch oven over medium heat. Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
2. Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices. Bring to a boil. Reduce heat, cover, and simmer 30 minutes. Add chicken and cilantro. Cook until thoroughly heated.
3. Ladle into soup bowls and top with tortilla chips, sliced avocados, and cheese. Serves 6.
1 (15-ounce) can salmon or 2 cups cooked salmon, flaked and deboned
1 (8-ounce) package cream cheese, softened
1/4 teaspoon cumin
1 teaspoon cilantro
2 tablespoons chopped fresh parsley
4 tablespoons mild or hot salsa
8 (8-inch) flour tortillas
Fresh dill, optional
Drain canned salmon and remove skin and bones. In a small bowl, combine salmon, cream cheese, cumin, cilantro, parsley and salsa. Mix well. Spread about 2 tablespoons over each tortilla. Roll up tightly and wrap individually with clear plastic wrap. Refrigerate 2 to 3 hours. Slice each tortilla into bite-size pieces. To prevent roll-up from flattening, roll it as you slice. Garnish with dill, if desired. Yield: 48 appetizers
1-1/2 lb. ground beef
1 medium onion, chopped
1-2 cloves of garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
6 corn tortillas
2C. fresh or frozen corn (or 15-oz can)
1 19-oz can enchilada sauce
2 C. (8 oz) shredded cheddar cheese
1 2-1/2 oz. can sliced ripe olives, drained
1 C. sour cream
Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
And . . . don’t forget dessert!
Fried Apple Burrito
A can of apple pie filling
6 tortilla shells
A cup of sugar
Some vegetable oil
Fill the tortilla shells with equal amounts of pie filling.
Then roll the shells with both the ends closed.
Fry the shells in oil until golden brown and sprinkle it with cinnamon mixture and sugar.
Boil the remaining sugar and cinnamon on top of the stove with a cup of water. This can be used for simple syrup to drizzle over the dessert.
Today’s Lagniappe: Baked Tortilla Chips
Gotta have these!
Twelve 6-inch corn tortillas (preferably white)
1 tablespoon vegetable oil
Preheat the oven to 350 degrees F.
Brush both sides of the tortillas with the oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips out in a single layer on two large baking sheets and season with salt. Bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. Serve.