Tortilla Recipes
Bernard Said:
What are some easy tortilla recipes?We Answered:
Sure, here you goCHEESE QUESADILLAS
1 c. mixed Cheddar and Jack cheeses, grated
1/4 c. drained, diced green chilies
(4 oz. can) Sour cream Salsa
Place 1 of the tortillas in a large heavy skillet. Sprinkle 1/3 of both the cheeses and the chilies on top. Stack the second tortilla and add cheeses and chilies. Top with the third tortilla.
Cover and cook the quesadilla over medium-high heat until the cheese is melted, about 3 minutes, or until tortilla is crisped and golden brown. Flip and cook on opposite side for another 3 minutes or until crisped. Transfer the quesadilla to a cutting surface with a spatula and cut into 6 wedges. Garnish with sour cream and salsa.
SOFT TACOS
1 lb. ground beef
1 (1.5 oz.) pkg. taco seasoning mix
3/4 c. water
Soft flour tortillas, warmed
Lettuce, shredded
Tomato, chopped
Cheddar cheese, grated
Brown the ground beef; drain fat. Stir in seasoning mix and water; simmer 5 minutes. Spoon 2 tablespoons of meat mixture into each tortilla. Top with lettuce, tomato, and cheese. Makes 2 cups filling; 8-10 tacos.
BURRITO FILLING
4 tablespoon oil
14.5 oz can beef broth
3 1/2 to 4 lb. beef stew meat
4 oz can green chilies
12 oz can vegetable juice
3 minced cloves garlic
shredded cheddar cheese
Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 1-2 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese.
TORTILLA PIZZAS
1 flour tortilla, burrito size
1 jar Pizza Quick sauce
Cheese
Toppings
Spread pizza sauce over tortilla. Top with desired toppings. Microwave or broil until cheese is bubbly.
Josephine Said:
I'm looking for a chicken tortilla soup recipes that is like Bill Knapp's?We Answered:
I've never had their chicken tortilla soup but the recipe that i love has monterrey jack cheese at the bottom of the bowl so that when you pour the soup over it melts and flows through its so delicious. I don't know the exact recipe but it has corn, rotel tomatoes and peppers, chili powder, shredded chicken, chicken broth and tortilla chips. You should definitely try something like that.Evelyn Said:
What's the recipes for a tortilla soup made with chicken and chedder cheese?We Answered:
SUE'S VERSION OF MAX & ERMA'SCHICKEN TORTILLA SOUP
In a large stockpot combine and whisk together until smooth:
2 cans each of the following Campbell soups: cream of mushroom, cream of chicken soup, cream of celery soup, and cheddar cheese soup.
2 cans (15 oz each) chicken broth
Add:
1 (15 oz.) can diced tomatoes
1 cup Pace brand medium salsa
1 (4.5 oz) can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh,chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.
While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese
To serve:
Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
You can double this recipe and use a 10 quart stockpot. Enjoy!
James Said:
I am looking for easy chicken tortilla soup recipes?We Answered:
Chicken Tortilla Soup II"Easy to make ahead and makes great leftovers too!"
Original recipe yield: 6 servings
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked
DIRECTIONS
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Chicken Tortilla Soup V
"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."
Original recipe yield: 4 servings
US METRIC
SERVINGS About scaling and conversions
INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Juanita Said:
Does anyone have any idea what is in the Max & Erma's Tortilla Soup? Or any other tortilla soup recipes?We Answered:
Hearty Chicken Tortilla Soup -- I cook this all the time!! DELISH!!!INGREDIENTS
Vegetable cooking spray
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
3 1/2 cups Chicken Broth
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 (11 ounce) can whole kernel corn with red and green bell peppers, drained
1 cup Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Crisp Tortilla Strips
4 corn tortillas
Cooking spray
DIRECTIONS
Spray a 6-quart sauce pot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the sauce pot. Cook until it's browned, stirring often.
Stir in the broth, cumin and rice. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir in the corn, salsa, cilantro and lime juice. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
Frances Said:
Any yummy chicken tortilla recipes?We Answered:
I have two!Pace Chicken Chimichangas
2 1/2 cups shredded or chopped cooked chicken
2/3 cup pace picante sauce
1/3 cup green onion slices
3/4 tsp.to 1 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
1/2 tsp. salt
8 flour tortillas (7-8 inch)
1/4 cup melted butter or margarine
1 cup(4oz.) shredded cheddar cheese or monterey jack cheese
Combine chicken, pace picante sauce,green onion,cumin, oregano, and salt in a saucepan, simmer 5 minutes or until most of liquid is evaporated. Brush one side of the tortillas with butter.Spoon about 1/3 cup chicken mixture onto center of unbuttered sides; top with 2 TBSP. cheese. Fold 2 sides over filling fold ends down ( I just roll them up b/c totillas sometimes fall apart when trying to fold ends in) Place seam side down in a 13 x 9 x 2 inch baking dish Bake in a 475 degree oven about 13 minutes or until crisp and golden brown. Top with guacamole & addtional pace picante sauce, if desired. Someitmes I just make filling and eat on warmed up flour tortillas without baking. They are just as good like that.
Chicken & Rice Burritos
1/3 cup sliced green onions, 1 clove garlic minced, 2 TBSP. butter, 7 cups shredded cooked chicken, 1 TBSP. chili powder, 2 1/2 cups chicken broth, divided, 1 jar(16 oz.) picante sauce, divided, 1 cup uncooked long grain rice, 1/2 cup sliced ripe olives, 3 cups cheddar cheese, divided 12 flour tortillas (1o inches, warmed)
In a skillet, saute onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup chicken broth, and 3/4 cup of picante sauce. Heat through and set aside. In medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives(if desired) & 2 cups of cheese. Spoon 1 cup of filling in center of each tortilla. Fold sides and ends and then fold up. Arrange burritos into a greased 13 x 9 inch pan. Sprinkle with remaining cheese. Bake at 375 degrees for 10 - 15 minutes covered with aluminum foil. I have more recipes if you would like me e-mail me at nanacarolync@yahoo.com!
Yolanda Said:
Help me choose a good tortilla recipe?We Answered:
I hope you like the taste of Tortilla De Patas:Ingredients: 8 potatoes - peeled and cut
1 onion - thinly sliced
6 eggs
salt
olive oil
Method: Take a pan and deep fry the potatoes on slow flame.
Once done, add onions and cook for five more minutes, when it is well cooked remove from the fire and strain out the excess oil.
Take a bowl and beat the eggs. Add the potatoes and the onions to the egg. Also add salt.
Heat oil in a pan and spread the egg mixture. Allow to cook until done on one side.
Turn over the whole mixture and allow to cook the other side as well.
Serve hot.
Hope you like the taste!