I have some large 9” diameter flour tortillas. Anyone know what to do with them? I don’t want them cut up or hidden in enchiladas but a recipe that will show off their size since I normally don’t ever buy that size.
A little hole in the wall serves a dish called cheese crisp.
Fry the tortilla just until it puffs up slightly then drain on paper towels. Next, top it with 2 or 3 different shredded cheese, then a handful of chopped onions scattered evenly, followed by a Tbls or 2 of your favorite salsa then pop it in the microwave to melt the cheese. Finish it with several slices of jalapeno.
We use our tortillas of that size for fajitas (chicken) most of the time. Just cut chicken breats into thin slices and fry in 1/2 olive oil, 1/2 butter and sprinkle with a little fajita seasoning. When the chicken is done, fry up some sliced bell peppers and sliced onions. Add the chicken back in to get it warm, sprinkle a little more fajita seasoning over the entire mixture and stir well. Spoon into the tortillas, add grated cheese, sour cream, salsa, fold the tortilla over and enjoy....yummy.
My family usues the large tortillas for the following Fajita/Burrito recipe.
Family Favorite Fajitas
Flour Tortillas
One Flank Steak
Cooking oil (I like to use olive oil, but vegetable oil works fine too)
2 –3 Red, green, yellow, and/or orange peppers, cut in long strips
One onion cut in long strips
Fajita seasoning (I have sometimes substituted with taco seasoning)
Salt and pepper
Optional toppings your family may like:
Green taco sauce
Grated Cheddar Cheese Sour Cream
Guacamole
Black olives
Green onions
Season flank Steak with fajita seasoning and salt and pepper to taste. I like to cook my flank steak under the broiler in a broiler pan in the middle of my oven, approximately 6 minutes each side for medium rare. Let it rest on the cutting board while you prepare the onions and peppers.
In a hot pan with a little oil, sauté the onions and peppers to the doneness you like with a tablespoon of Fajita Seasoning. My family prefers them to be just partially cooked so they are still crisp tender.
Slice the steak on an angle in thin slices and serve with onions and warmed tortillas. I usually serve this with Spanish rice and refried beans or a rice and bean dish.
Sometimes family members will eat this dinner as Fajitas, and sometimes they will add the rice and beans to their tortilla and eat it as a burrito. Either way it is delicious.
You can substitute chicken breast for the steak and have chicken ones too. For the chicken ones I just brown seasoned chicken breast cut into strips in the oil on the stove top before I add the onions and peppers.
Just remembered, haven’t made this in a while, this one is really good, sauce is excellent:
Taco Bell Chicken Quesadilla
(copycat recipe)
SAUCE
1/4 cup mayonnaise
2 teaspoons minced jalapenos, slices
2 teaspoons jalapeno juice, from minced jalepenos
3/4 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1 dash salt
QUESADILLAS
4 flour tortillas (10”)
4 chicken tenderloins
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
2 slices process American cheese
Directions:
Prep Time: 20 mins
Total Time: 25 mins
Combine sauce ingredients and stir until smooth.
Grill chicken in vegetable oil and cut into thin slices.
Preheat skillet over medium heat.One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.
Arrange about 1/4 cup chicken slices on tortilla on the same half covered with cheese.
On the empty side, spread about one tablespoon of sauce.
Fold over, and press gently with spatula.
Cook until cheese is melted and slice each into pieces or serve whole.
(I’ll put a small dinner plate (not too heavy) on the quesadillas to flatten)
(Nice addition to these are fresh baby spinach leaves - put them on before you fold the tortillas over)
Breakfast burritos are quick and easy and have served as breakfast, brunch, lunch, supper and othermeal.