Donna Meeks Kelly - 101 Things to Do with a Tortilla

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101 Things to do With a Tortilla

Stephanie Ashcraft and Donna Kelly

101 Things to do With a Tortilla

Digital Edition v1.0

Text 2005 Stephanie Ashcraft and Donna Kelly

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith, Publisher

PO Box 667

Layton, UT 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

With love and admiration to the domestic goddesses who have inspired me: Carol, Carol Ann, Ruby, Glad, Joann, Lisa, June, Karen, Noretta, Sandy, and especially for Anne, Kathleen, and Amelia.D.K.

Thanks to all my family for their support, and to my college roommatesFelicia, who introduced me to cooking with tortillas, and Royleane, who got me excited about cooking in the first place.S.A.

HELPFUL HINTS

1. Corn tortillas come in a standard 6-inch size. Generally, they must be cooked before being eaten. Heat an 8-inch or larger skillet on the stove top and lay a tortilla on the hot pan. With a spatula, flip the tortilla every 3045 seconds, or until lightly toasted but bendable.

2. Flour tortillas come ready to eat in a variety of shapes and sizes. In this book, we refer to flour tortillas in three sizes: small (67 inch diameter, often called "taco size"); medium (810 inch diameter, and most common size); and large (1114 inch diameter, often called "burrito size").

3. Flour tortillas come in a variety of thicknesses, including an extra thick version called "gordita-style." These are heavier than average flour tortillas, and are often used in recipes that require baking, such as for main dishes.

4. Flour tortillas often come in a variety of flavors, such as wheat, tomato, or spinach. These may be substituted for regular flour tortillas in any recipe, but baking times may need to be adjusted, and the flavor will be a little different.

5. To prevent tortillas from cracking or breaking, soften them in the microwave before using. Place up to 4 tortillas at a time on a plate and cover with a paper towel. Microwave 2030 seconds, or until tortillas are soft and bendable. Keep covered with paper towel until ready to use.

6. Tortillas store well in the refrigerator for about 2 weeks, or in the freezer 23 months. Always store opened tortillas in an airtight container.

7. Rolling styles for tortillas vary according to each recipe. Generally, jelly roll style means rolling the tortilla in a tight roll with both ends open. Burrito style means folding the ends in and then rolling the tortilla in a large roll, with no openings.

8. The first time you try baking a recipe, check the food 35 minutes before its minimum cooking time endseach oven heats differently, so cooking time can vary.

9. For the health conscious, low-fat or light ingredients can be used in all recipes.

APPETIZERS

FOOTBALL BEAN DIP

1 can (16 ounces)	refried beans
2/3 cup	sour cream
1/3 cup	Miracle Whip
2 tablespoons	taco seasoning
2 cups	shredded lettuce
2	Roma tomatoes, chopped
2	green onions, sliced
1 can (2.25 ounces)	sliced black olives
1 cup	grated cheddar cheese
bag (16 ounces)	tortilla chips

Table 1

Spread refried beans on bottom of an 8x8-inch pan. In a bowl, mix sour cream, Miracle Whip, and taco seasoning together. Spread over beans. Layer lettuce, tomatoes, green onions, olives, and cheese over top. Stand a line of tortilla chips around the sides of the pan as a garnish. Place remaining chips in a serving bowl. Makes 6-8 servings.

PEPPER JELLY BITES

6	medium flour tortillas
6 tablespoons	cream cheese, softened
6 tablespoons	jalapeo pepper jelly
1 cup	finely chopped pecans

Table 2

Cut each tortilla into a 6-inch square, then spread with 1 tablespoon cream cheese. Spread 1 tablespoon jelly over cream cheese, then sprinkle each tortilla with 2 tablespoons pecans. Roll up jelly roll style. Wrap individually with clear plastic wrap and refrigerate at least 1 hour. When ready to serve, remove plastic wrap and slice into 1-inch rolls. Makes 36 bites.

SMOKED SALMON TRIANGLES

4 tablespoons	butter, divided
4	medium flour tortillas
1 package (8 ounces)	cream cheese, softened
1/2 pound	thinly sliced smoked salmon
2	medium tomatoes, thinly sliced
1	medium purple onion, thinly sliced

Table 3

Melt 1 tablespoon butter in a frying pan over low heat. Cook 1 tortilla until light golden brown and crisp on one side only. Remove and cool. Repeat with remaining tortillas. Divide cream cheese into four equal parts and spread over each tortilla on the noncrisp side. Then equally divide and add salmon, tomatoes, and onion. Cut each tortilla into 6 triangle wedges. Chill before serving. Garnish with freshly chopped parsley. Makes 24 triangles.

TORTILLA PINWHEELS

2 packages (8 ounces each)	cream cheese, softened
2 tablespoons	mustard
6	large flour tortillas
2 pounds	thinly sliced deli turkey
4 cups	chopped fresh spinach
1	red bell pepper, finely chopped
2 cups	grated cheese, any type

Table 4

Combine cream cheese and mustard. Spread 1/3 cup cream cheese mixture over each tortilla. Layer turkey, spinach, pepper, and cheese onto half of each tortilla. Roll up jelly roll style. Wrap individually in plastic wrap and chill at least 1 hour. Slice each roll into 2-inch pieces and arrange on a platter. Serve chilled. Makes 24 pinwheels.

TORTILLA GARNISHES

Tortilla Matchsticks:

With a pizza cutter, slice 2 medium flour tortillas into very thin matchstick pieces. Spread on a baking sheet and bake 56 minutes at 400 degrees. Stir. Return to oven 35 minutes more. Matchsticks should be crisp and golden brown. Cool. Makes 2 cups.

Tortilla Crisps:

With a pizza cutter, cut 3 corn or 2 medium flour tortillas into small rectangles. Heat canola oil in a small frying pan over medium heat. Add a small amount of tortilla rectangles to pan. They will cook quickly. Cool on a plate covered with a paper towel. Blot carefully to remove excess oil. Makes 2 cups.

Tortilla Confetti:

Purchase flour tortillas of different colors at the deli section of a grocery store. With kitchen scissors or a pizza cutter, cut 2 medium tortillas into tiny squares. Use as they are, or follow Tortilla Matchsticks directions above for crispy tortilla confetti. Makes 2 cups.

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