Spiced Tortilla Food

SPICY TORTILLA ROLL-UPS

Steps:

• Place cream cheese in medium sized bowl and allow to sit out to soften a bit.
• Using a garlic press press shallot into cream cheese.
• Remove seeds from red and serrano chilies and dice them very finely.
• Dice chives.
• Dice olives.
• Mix all of the above together.
• Spread in an even layer on tortillas making sure to spread to about 1/8" of the edges.
• Roll it up like a jelly roll.
• Place the rolls in the fridge or freezer depending on your time constraints to firm rolls.
• Take out of fridge or freezer and slice into 1" rounds.
• ENJOY!

MEXICAN SPICY BEEF TORTILLA

Steps:

• preheat oven to 350.
• make the salsa picante:.
• place tomatoes, garlic, onion and chiles in a blender and process till smooth. (I just chopped everything and didn't run through a processor).
• pour into a small pan and add spices and oregano and season with salt.
• bring the mixture to a boil, stirring occasionally. boil for 1-2 minutes, then lower heat and simmer gently for about 15 minutes.
• the sauce should be thick, but of pouring consistency.
• if it is too thick, dilute with a little fresh tomato juice or water.
• make the cheese sauce:.
• melt the butter in a pan and stir in the flour. cook, stirring, one minute.
• add the milk, stirring all the time, till sauce boils and thickens.
• stir in all but 2 T of cheese and season to taste.
• cover the pan with a lid and set aside.
• mix onion, garlic and chili in a bowl. add the steak cubes and mix well.
• heat the oil in a frying pan and stir fry the meat mixture for about 10 minutes, till meat cubes have browned and the onion is soft.
• stir in the rice (and corn and/or beans if desired) and enough beef stock to moisten.
• season to taste with salt and pepper.
• pour about a quarter of the cheese sauce into the bottom of a round, ovenproof dish (will need about a 2-qt sized dish - I tried a deep pie plate it wasn't big enough).
• add a tortilla and then spread over half the salsa, followed by half the meat mixture.
• repeat these layers, then add half the remaining cheese sauce and the final tortilla.
• pour over the remaining cheese sauce and sprinkle the reserved grated cheddar on top.
• bake in a preheated oven for about 20 minutes, or till golden on top and heated through.

SPICY TORTILLA STRIPS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Lightly brush 2 large baking pans with oil. Whisk 1/4 cup oil with spices and salt and brush 1 side of each tortilla with it. Make 3 (4-tortilla) stacks and cut stacks into 1/4-inch-wide strips. Arrange strips in 1 layer in baking pans. Bake, switching position of pans halfway through baking, until golden and crisp, 12 to 15 minutes. Season with salt and cool completely in pans.

SPICY TORTILLA CHIPS

Steps:

• Heat oven to 400ºF.
• Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
• Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).

SPANISH SPICY SAUSAGE AND CHEESE TORTILLA

Steps:

• 1. Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.
• 2.Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).
• 3.Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.
• 4. In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning.
• 5. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much.
• 6. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.
• 7. Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.
• 8. Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden.
• 9.Cut into wedges and serve garnished with parsley.

HOMEMADE SPICY TORTILLA CHIPS

Steps:

• Combine salt, chili powder and lime juice in a cup; mix well. Brush lightly over each tortilla. Cut each tortilla into 8 wedges. Spread tortilla wedges in a single layer on a baking sheet sprayed with nonstick cooking spray.
• Toast in a preheated 400° oven for 7-9 minutes or until chips are lightly browned and crisp.
• Remove from oven. Cool. Chips will firm up as they cool.