Sylvies Vegetable Stuffed Tortillas Food

VEGETABLE STUFFED LOAF

Steps:

• Slice the top of the loaf of bread and scoop out the soft part in the middle, leaving about 1 inch all around.
• (It's up to you what you do with it, sometimes I leave it out and use it in another dish, other times I cut 1/2 of it into cubes and fry it with the vegetables.).
• In a skillet heat the olive oil and fry all the veg, adding seasoning and garlic, until softened, approx 5 minutes.
• Remove from heat and pour out any liquid.
• Now layer the veg and cheese into the hollowed out bread and replace the top.
• Wrap the whole loaf in aluminium foil, place on a tray and bake in the middle of a preheated oven (180°C/350°F/Gas 4) for about 40-45 minutes, until heated through and all the cheese has melted.
• Slice with a very sharp knife and serve imidiatly.

STUFFED TORTILLAS

Steps:

• Line two 9 x 13 baking pans with tin foil, set aside.
• Make sauce by sauteing onions, garlic in a saucepan until soft.
• Add remaining sauce ingredients, except coriander.
• Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and stir in coriander.
• While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• Cook until vegetables are softened (about 5 minutes).
• Add jalapeno pepper, chili powder, oregano and cumin.
• Cook for 1 more minute, remove from heat.
• Stir in beans, corn, lime juice and coriander.
• Mix well.
• To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• Repeat, leaving yourself with 1/4 cup cheddar.
• Pour sauce evenly over finished tortillas.
• Cover with aluminium foil and bake at 350 degrees for 25 minutes.
• Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• Serve with a dollop of sour cream.

EASY VEGETABLE TORTILLAS

Steps:

• Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
• Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.

PANUCHOS (YUCATAN STUFFED TORTILLAS)

Steps:

• In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
• Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
• *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.