Tortillas Recipe By Tasty Food

BLOOMING QUESADILLA RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
• Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
• Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
• Place a wide mouth jar or glass in the center of the baking sheet.
• Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
• Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
• Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
• Enjoy!

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

5-INGREDIENT TORTILLA ESPANOLA RECIPE BY TASTY

Steps:

• In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside.
• Heat a 10-inch (25 cm) nonstick skillet with ½ cup (120 ml) of the oil on medium height heat until oil is shimmering but not bubbling. Add potato slices and cook for 10-15 minutes until potatoes are soft but not crispy or burnt.
• Once done, drain potatoes and reserve oil. In the same pan ,add in reserved oil, heat, and add onions to cook until translucent for about 7 minutes or so. After they've cooked, strain the onions and reserve the oil again.
• In a heat-proof bowl, put in the onions and potato slices. To this, add the egg mixture, a generous pinch of salt and mix together.
• Heat skillet again with reserved oil. Wait until it is hot and pour in the combined egg mixture. Reduce the heat to medium-low, and cook until the eggs are set and the bottom is golden (about 5 to 7 minutes).
• Place a plate large enough to cover the surface of the pan over the top of the pan and carefully flip over the tortilla.
• Gently, slide the tortilla back into the pan with the cooked golden side facing up, and uncooked side on the bottom. Cook until the opposite side becomes golden, about 5 to 7 minutes.
• When this side has cooked, carefully flip back onto the plate.
• Let cool and serve!
• Enjoy!

TACO LASAGNA RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
• Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
• Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
• Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
• Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
• Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
• Enjoy!

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

TORTILLAS II

Steps:

• In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
• Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
• Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
• Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.