Barbara Riddle - Totally Delicious Tortillas Recipes: A Cookbook of Mexican Dishes - SO Much More!

Breakfast tortillas are SO handy they taste great andthey work well for busy families who may sometimes eattheir breakfast on the go............................................... 6

There are all KINDS of lunch, dinner and appetizer recipesthat use tortillas. From soft tacos to burritos and more,youll find some meals or snacks that really appeal toyou.............................................................................. 22

You can make many kinds of desserts using various typesof tortillas, from large burrito flours to smaller taco andsoft taco flours.......................................................... 78

Are tortillas really versatile enough to be used in LOTS of non-traditional dishes?

You bet! In this cookbook, Ill cover lots of Mexican inspired dishes, to be sure, but others that you would neverassociate with tortillas.
You can make pinwheels with rolled-up tortillas. Just spread on your favorite sandwich fillings and spreads, whether itscream cheese or peanut butter and jelly.

You canhavequesadillasinstead ofgrilledcheesesandwiches oncein a while. Theyre like comfort food on tortillas and are easy and quick to make.

You can make chilaquiles, which will allow you to use up tortillas that have been in your fridge for a time. They can beserved for breakfast, brunch, lunch or dinner.

How about a tortilla casserole? This is such a lazy recipe.Stir up your ingredients, spoon them into a casserole dish and let the oven do the work. Tortillas work wonderfully in casseroles.

You can even use tortillas to make crepes. Soak in cream andegg and add a bit of maple syrup, then fry. Add Nutella orfruit and powdered sugar.

These breakfast burritos are loaded with cheese, beans,sausage and eggs, wrapped in a warmed tortilla. They are so simple and quick to make.

1 tbsp. of butter, unsalted
1 pkg. of sausage links, cooked, diced
6 beaten eggs, large
Kosher salt ground pepper, as desired
3/4 cup of cheddar cheese shreds
1 cup of warmed beans, refried
1/2 cup of salsa, Pico de Gallo
6 burrito-sized, warmed flour tortillas

2. Add eggs to pan. Cook for a few minutes and stiroccasionally to effectively scramble eggs. Season them asdesired. Move to side of pan.

5. Lay tortillas on flat work surface. Evenly divide beans andspread out over middle of tortillas.
6. Layer cheese, sausage, eggs and Pico de Gallo on tortillas.

If your family loves Mexican food like mine does, this recipewill give you welcome variety in your breakfast dishes.Were sometimes rushed, but its easy to make time for thisrecipe. I make a big batch like this and freeze some for busiermornings.

12 large eggs, free-range
2/3 cup of milk, 2%
1/2 tsp. of salt, kosher
2 tbsp. of butter, unsalted
1 lb. of pork sausage, bulk
2 tbsp. of garlic, minced
1/2 diced onion, red
1 diced tomato
1/4 cup of chopped cilantro, fresh
Optional: 1 x 3 1/2-oz. can of jalapenos, diced
1 x 1-oz. pkg. of taco seasoning
1 1/2 cups of cheddar cheese shreds
20 x 6 tortillas, flour

2. Heat butter in skillet on med-high. Pour egg mixture in.Stir while cooking till eggs have fully set. Chop cooked eggs. Place in large sized bowl and set it aside.
3. Heat skillet on med. heat. Stir in garlic and sausage. Stirwhilecookingfor aboutfiveminutesand addonion.Continuestirring and cooking tillsausageisevenly browned, crumbly and with no pink left. Drain. Discardexcess grease.

4. Combine sausage with eggs, jalapeno, cilantro, tomato and seasoning. Allow the mixture to come down to roomtemp. Add cheddar cheese and stir.

5. Place first tortilla on cutting board. Spoon some fillinghalf-way between center and bottom edge of tortilla. Flatten filling.

6. Fold bottom of tortilla snugly over filling. Fold in rightand left edges. Roll burrito to top edge. Repeat with the restof the ingredients. Serve.

In this recipe,the tortilla is actually a pancake. Its aperfect meal on the run, and the maple syrup will sweeten itup grandly.

3/4 cup of flour, whole wheat, white
1 1/2 tsp. of baking soda
1/4 tsp. + 1 pinch of salt, kosher
1 1/2 cups of milk, low fat
2 eggs, large
1 1/2 tbsp. of oil, olive
1/8 tsp. of pepper, ground
2 tsp. of minced chives, fresh
1 cooked slice of bacon
1 tsp. of maple syrup, pure

3. Add milk mixture to dry mixture. Whisk till you have asmooth texture. Coat a skillet with non-stick spray and heaton med.

5. Cook till underside is a golden brown in color. Lift edgewith spatula. Flip pancake over. Cook till other side is also golden brown. Slide onto plate.
6. Repeat with remainder of batter. Spray pan when needed.Stack pancakes asyou make them, making eight totalpancakes. Wipe skillet out. Coat lightly with spray. Heat on med. heat.

8. For wrap assembly, layer egg across bottom third of pancake. Add bacon and syrup. Roll pancake up. Repeatwith remaining pancakes and serve.

8 cooked bacon slices
16 ounces of hash browns, frozen
8 eggs, large
1/3 cup of milk, 2%
4 tbsp. of butter, unsalted
Salt, kosher
Pepper, black, ground
4 large tortillas, flour