Heston Brown - Tasty Tortilla Recipes: Turn Flour Tortillas into Amazing Snacks
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Tasty Tortilla Recipes: Turn Flour Tortillas into Amazing Snacks: summary, description and annotation
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No matter what time it is, tortillas can be the base for a delicious snack or appetizer that suits any occasion. In this book youll find an easy, homemade recipe for delicious flour tortillas along with recipes to spice it up! So, lets get started.
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Tasty Tortilla Recipes
Turn Flour Tortillas into Amazing Snacks
Copyright 2019 Heston Brown
All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.
Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.
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Table of Contents
Whether its a simple Chicken and Bacon Roll Up or spicy Pork Taquitos, a pack of flour tortillas can go a long way! You can even turn flour tortillas into dessert! Yum!
These dishes are so easy to make and come together in no time. You can use left-overs for your fillings or quickly cook up a batch depending on the recipe. This book is packed with recipes that will definitely be a hit among family and friends, theyre that delicious!
These tortillas are soft and chewy, and theyre the perfect base for the recipes in this book. You may never want to buy store bought ones ever again.
Prep Time: 30 minutes
Servings: 16 tortillas
Ingredients:
- 4 cups of all purpose flour
- 1 teaspoon salt
- 1 cups of water
- 6 tablespoons of olive oil
- 2 tablespoons of cooking oil
Instructions:
1. Combine flour and salt in a large bowl.
2. Stir in oil and flour and knead until you have a smooth dough. Let it rest for 10 minutes.
3. Divide dough into 16 equal portions and roll out onto a floured surface into 7 inch circles.
4. Heat a large heavy skillet or cast iron pan, grease with cooking oil.
5. Cook tortillas on both sides and heat through until lightly brown on each side, with a few dark spots.
6. Use while warm.
These breakfast burritos are a great on the go breakfast option. Theyre stuffed with scrambled eggs, creamy avocado, tomatoes and onion. Its packed with and bursting with flavour!
Prep Time: 20 minutes
Servings:
Ingredients:
- 2 flour tortillas
- 1 teaspoon canola oil
- small red onion, diced
- cup salsa
- 1 small tomato, diced
- 1 small avocado, diced
- 2 eggs
- teaspoon chili flakes
- teaspoon salt
- teaspoon black pepper
- cup Pepper Jack cheese, shredded
- Hot sauce
- Nonstick cooking spray
Instructions:
1. Heat large skillet or cast iron pot over medium heat, heat canola oil.
2. Whisk together eggs, cheese, chili flakes, red onion, salt and black pepper.
3. Reduce heat to low and add egg mixture and stir until scrambled. Remove mixture and clean pan.
4. Spray each side of tortilla with nonstick cooking spray and warm on each side until slightly brown.
5. Lay out tortillas and add egg mixture, then layer with salsa, tomatoes and avocado.
6. Season to taste with the hot sauce and roll into a burrito.
Add a little crunch and a lot of flavour to your breakfast burrito with bacon and delicious hash browns.
Prep Time: 20 minutes
Servings:
Ingredients:
- 2 flour tortillas
- 1 teaspoon canola oil
- 1 small avocado, diced
- 2 eggs
- teaspoon chili flakes
- 1 teaspoon red pepper flakes
- teaspoon salt
- teaspoon black pepper
- cup Cheddar cheese, shredded
- 6 slices of bacon
- 1 cup of frozen hashbrowns, thawed
- Hot sauce
- Nonstick cooking spray
Instructions:
1. Heat large skillet or cast iron pot over medium heat, heat canola oil and cook bacon.
2. Cook hashbrowns in bacon fat and remove from pot.
3. Whisk together eggs, cheese, chili flakes, red pepper flakes, salt and black pepper.
4. Reduce heat to low and add egg mixture to the same pan and stir until scrambled. Remove mixture and clean pan.
5. Spray each side of tortilla with nonstick cooking spray and warm on each side until slightly brown.
6. Lay out tortillas and add egg mixture, then layer with bacon, avocado and hashbrowns.
7. Season to taste with the hot sauce and roll into a burrito.
These flavours are completely amazing together. The mushroom and cream cheese filling is soft and goes well with the slight crunch of the tortilla.
Prep Time: 30 minutes
Servings:
Ingredients:
- 16 flour tortillas
- 16 ounces of large portobello mushrooms, gills discarded and finely chopped
- 4 tablespoons of olive oil
- 2 teaspoons dried Italian seasoning
- 2 teaspoons dried thyme leaves
- 1 teaspoon of red pepper flakes
- teaspoon salt
- 16 ounces of cream cheese, softened
- 8 ounces ricotta cheese
- 2 or more cups of cooking oil for deep frying
Instructions:
1. Heat large skillet or cast iron pot over medium heat, heat olive oil.
2. Saut mushrooms for 5 - 7 minutes until softened and add Italian seasoning, thyme leaves, red pepper flakes and salt. Cook until mushrooms are browned. Wipe skillet clean.
3. In a large bowl, combine cream cheese and ricotta cheese and fold in mushroom mixture.
4. Spread mixture into tortillas at the bottom center of one side, ensure filling isnt seeping out on the sides and roll tightly. Secure openings with toothpicks.
5. In the same skillet, heat cooking oil and fry the stuffed tortillas until golden brown, about 2 -4 minutes in total.
6. Drain oil on paper towels.
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