Tortillas to the Rescue: Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts–All Made with the Amazing Tortilla

Tortillas to the Rescue: Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts–All Made with the Amazing Tortilla

Jessica Harlan

Language: English

Pages: 100

ISBN: 2:00129805

Format: PDF / Kindle (mobi) / ePub


TASTY TORTILLAS, DELICIOUS POSSIBILITIES
Stuff, wrap, roll, bake, fry—there’s no limit to what you can do with them. Tortillas to the Rescue goes way beyond the Mexican classics, showing you how to make dozens of tortilla creations:
• Philly Cheese Steak Tacos
• Caviar-Edamame Nachos
• Shrimp Po’ Boy Wrap
• Pork 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 instructions and helpful tips, Tortillas to the Rescue teaches you to take that pack of tortillas you already have in the fridge and quickly and easily turn them into something amazing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table of Contents Title Page Dedication Acknowledgments Introduction BREAKFASTS MIGAS EGG AND SAUSAGE ROLL-UP BACON, EGG, AND CHEESE ROLL THE ULTIMATE BREAKFAST BURRITO EGG IN A HOLE SMOKED SALMON AND EGG STACKERS AVOCADO AND LEEK OMELET WRAP NEW MEXICAN BENEDICTS TORTILLA-CRUSTED FRENCH TOAST SHORTCUT BLINTZES YOGURT PARFAITS IN TORTILLA CUPS STARTERS and SNACKS MEXICALI ROLL-UPS CREAMY BACON AND HORSERADISH WEDGES SPINACH AND CHEESE EMPANADAS CHORIZO AND COJACK

mayonnaise, ketchup, mustard, lemon juice, Worcestershire sauce, scallion, celery, garlic powder, and paprika. Stir with a spoon until smooth. Refrigerate, covered, until needed. 3. Warm the tortillas over an open burner until warm and pliable, about 15 seconds per side, or stack and microwave on high power for 20 seconds. Divide the shrimp among the tortillas. Top with lettuce and tomato, and drizzle with the rémoulade sauce. Wrap like a burrito and serve immediately. MEDITERRANEAN

grigia; Mémoire is a popular brand. Serves 2 as an entree, 6 as an appetizer (makes 2 flatbreads) 2 medium (8-inch) flour tortillas 2 tablespoons extra-virgin olive oil, divided 12 ounces assorted exotic mushrooms, such as cremini, chanterelle, shiitake, or hen-of-the-woods 1 cup shredded truffle-infused cheese (4 ounces) 1. Preheat the oven to 375°F. Brush the tortillas on both sides with 1 tablespoon of the olive oil and place on a rimmed baking sheet. Prick all over with a fork

for 30 seconds, or until lightly browned. Turn over and heat an additional 30 seconds. For corn tortillas, stack the tortillas (no more than 10 at a time) and wrap loosely in aluminum foil. Put the packet on a hot grill and heat for 5 to 10 minutes, turning over after 3 to 5 minutes to avoid burning the underside, until the middle tortillas are warmed through. Tortillas can be kept wrapped in the foil to stay warm. The foil-packet method also works for flour tortillas if you want to make a bunch

is probably a breakfast burrito stuffed with all sorts of goodies. In Santa Fe, they nearly always have seasoned potatoes inside, which makes them more substantial. A breakfast burrito is a great way to use up leftovers from meals during the week, such as cheese, cooked vegetables, leftover salsa or enchilada sauce, or beans. Serves 2 4 slices bacon 1 medium russet potato, peeled and cut into 3/4-inch cubes 1 (15-ounce) can pinto or black beans, undrained 1 tablespoon unsalted butter 4

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