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Tortilla shells of all kinds

AMUSE BOUCHE STYLE BAKED ALASKAS

1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish

Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.
 
BBQ Glazed Chicken Rollers

12 6" Tortillas
24 oz. Grilled Chicken , cut into chunks
4 oz. Red Onions , sliced
3 oz. Celery , finely chopped
6 oz. Blue Cheese , crumbled
6 oz. BBQ Sauce

Directions
1 Fill each tortilla with 2 oz. chicken, 1/4 oz. red onion, 1/4 oz. celery and 1/2 blue cheese. Place fillings down the center. Roll up tightly like a taquito. Place seam side down on a preheated grill and baste with BBQ sauce.
2 Turn over and continue grilling, while basting all sides of the tortilla. Grill until heated throughout, about 6-7 minutes. Serve.
 
Apple Tequila Tortilla Pie


1 cup Pre-cut Unfried White Corn Tortilla Chips
1 oz. Tequila
1 Lime , juiced
1/4 tsp. Cinnamon
1 Vanilla Bean , split
4 Granny Smith Apples
1 Tbsp. Flour
1 cup Brown Sugar
4 6" Flour Tortillas
2 oz. Butter , melted
1 cup Heavy Cream
4 sprigs Fresh Mint

Directions
1 Fry the Pre-cut Tortilla Chips in 375º F oil for 45 seconds. Remove from oil and drain.
2 Combine tequila, lime juice, cinnamon and vanilla bean in medium size bowl. Peel and slice the apples. Marinate the apple slices in tequila mixture for 10 to 15 minutes. Strain the mixture, reserving the liquid.
3 Crush the fried tortilla chips to equal ½ cup. Add to the strained apples along with the flour, mix well.
4 Place the reserved liquid and brown sugar in a small saucepan and reduce for 10 minutes over medium heat. Refrigerate to cool.
5 Brush the flour tortillas with the melted butter and place in a large muffin pan, pressing in the tortillas to form to the sides of the muffin cups. Evenly divide the apple mixture among the four tortillas. Bake in a 350º F oven for 18 to 20 minutes, or until golden brown.
6 Combine the heavy cream with the chilled liquid and whisk until whipped.
7 Plate the mini apple tortilla pie along with a dollop of whipped cream. Garnish with a mint sprig and serve.
 
Asada Snacker

1 6" Tortilla
1 Tbsp. (heaping) Fresh Avocado , smashed
3 oz. Flank Steaks , grilled, thinly sliced (cross grain)
1 Tbsp. Pico de Gallo

Directions
1 Warm the tortilla.
2 Spread avocado down center of tortilla.
3 Place steak down center of tortilla, on top of avocado.
4 Top with pico de gallo.
5 Fold snacker; by folding up bottom ¼ of tortilla to the center, then folding each side over each other (to the center) leaving the top end open.
6 Serve
 
Chipotle Mac n' Queso

4 cups Elbow
1 cup Bacon , chopped
1 cup Onion , diced
2 tsp. Garlic , minced
1/2 cup All Purpose Flour
6 cups Evaporated Milk
1 cup Red Bell Pepper , seeded and diced
2/3 cup Cilantro , chopped
1 tsp. Chipotle Chile (canned in adobo), minced
4 cups Shredded Jack Cheese
4 cups Shredded Gruyere Cheese
2 tsp. Black Peppers
2 1/2 tsp. Salt
3 1/2 cups Pre-Fried White Round Tortilla Chips, crushed
2/3 cup Grated Parmesan Cheese
1/2 tsp. Ground Cumin
1 tsp. Coriander
1 tsp. Thyme

Directions
1 Cook the macaroni in a large pot of boiling salted water until tender but still firm to the bite. Drain well and set aside. (Rinse in cold water if preparing ahead of time)
2 In a heavy pot over medium heat, cook the chopped bacon until slightly crisp. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
3 Whisk in the flour. Continue cooking the mixture, stirring constantly, until the flour turns a pale golden brown. Immediately add the evaporated milk, slowly at first, and whisk until smooth. Add the red bells, cilantro, Chipotle, Jack, Gruyere, pepper and salt. Continue cooking over medium heat, stirring constantly, until the cheeses melt and the sauce is thickened.
4 In a bowl, combine the crushed tortilla chips with the Parmesan, cumin, coriander and thyme. Set aside.
5 Combine the cheese sauce with the cooked macaroni and divide into 8 individual oven-safe serving dishes. Cover each dish generously with the crushed tortilla mixture. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for another 10 minutes until the crust is nicely browned.
 
Asian Pork Tacos


4 6" Yellow Corn Tortillas
Asian Pork (see Recipe)
1 cup Red Cabbage , shredded
1 cup Green Cabbage , shredded
Fresh Cilantro , minced

Directions
1 Heat tortillas according to package instructions. Fill with pork and cabbage. Drizzle with remaining soy marinade and top with cilantro. Serve


Asian Pork

3 Tbsp. Honey
3 Tbsp. Sugar
1/4 cup Rice Wine Vinegar
3 Tbsp. fresh Lime Juice
3 Tbsp. Lite Soy Sauce
1 tsp. Salt
1/2 tsp. Pepper
2 cups Pork Tenderloins , cubed

Directions
1 Place first 7 ingredients in a small saucepan. Cook over medium-high heat until slightly thickened, about 5 minutes. Cool.
2 Place pork in a non-aluminum bowl. Cover with 1/2 cup of the soy marinade. Set aside remaining marinade for later use. Cover and refrigerate for 2 hours.
3 Lightly coat pork with corn starch. Heat 3 Tbs. sesame oil in a skillet over medium high heat. Sauté pork until cooked throughout, about 5 minutes. Keep warm.
 
Autumn Harvest Burrito


1 10" Reduced Carb Whole Wheat Tortilla
2 Tbsp. Brown Rice , cooked (reserved hot)
2 Tbsp. Wild Rice , cooked (reserved hot)
2 Tbsp. Pearled Barley , cooked (reserved hot)
3/4 Tbsp. Reduced Fat Parmesan Cheese , ground
1/2 cup Steamed Mixed Vegetables
3 oz. Boneless Skinless Chicken Breast, grilled, small dice

Directions
1 Warm the Reduced Carb Whole Wheat Tortilla.
2 Combine brown rice, wild rice, barley and parmesan.
3 Place hot rice mixture in center of tortilla.
4 Top with Steamed Mixed Vegetables and chicken strips.
5 Roll wrap tightly.
6 Slice in half, on bias, and serve.



 
Aztec Apple Cinnamon Pie

6 8" Tortillas
1/2 cup Confectioners Sugar
1 Tbsp. Cinnamon
3 cups Apple Pie Filling
6 scoops Vanilla Ice Cream

Directions
1 Combine powdered sugar and cinnamon.
2 Tear each Tortilla into 4 triangles and deep fry until light golden brown.
3 Drain excess oil and dust with powdered sugar mixture.
4 In a small sauce pot heat apple pie filling.
5 To assemble place one triangle on a plate and top with a scoop of ice cream. Pour one-half cup of pie filling on ice cream. Lean three more triangles up against the ice cream to form a pyramid, or get imaginative and create your own unique designs.
6 Dust with remaining powdered sugar mixture and serve
 
Baja Cannoli


2 6" Tortillas
1 Tbsp. Fat Free Sour Cream
Half a Fresh Lime
4 oz. Boneless Skinless Chicken Breast, fajita flavored, sliced lengthwise into thin strips
2 Tbsp. Roma Tomatoes , small dice
2 Tbsp. Poblano Peppers , roasted, peeled, julienne
1 Tbsp. Fat Free Mozzarella Cheese , grated

Directions
1 Warm the tortillas.
2 Spread sour cream down the center of the tortillas.
3 Squeeze a touch of lime juice over the sour cream.
4 Top with chicken, tomatoes, and poblano peppers.
5 Roll tortilla into a cannoli shape (like rolling an enchilada). Top with cheese and broil to melt.
6 Serve.
 
Grilled Garlicky Chicken with Tortillas


2 Tbsp. Mexican Oregano
2 Tbsp. Cumin Seeds
10 cloves Garlic , peeled
Olive Oil
10 each
1/3 cup Kosher Salt
1 Tbsp. Black Pepper
4 Cloves
1 - 5 lb. Whole Chicken , split in half
8 6" Tortillas
Prepared Salsa

Directions
1 Heat a pan over high heat. Place oregano and cumin in pans and toast and toss frequently until aromatic, about 45 seconds. Remove and set aside. Place garlic cloves in same pan and add a drizzle of olive oil. Roast until softened and caramelized. Set aside.
2 In a spice grinder, place oregano, cumin, allspice, salt, pepper and cloves. Process into a fine powder.
3 Place spice mixture and roasted garlic in a food processor and blend into a paste. Rub the paste over chicken halves. Chicken can be left seasoned for up to overnight. Place on a pre-heated grill and grill until cooked throughout and juices run clear. When chicken is nearly done, place tortillas on grill and heat until pliable. Brush with a small amount of olive oil to prevent tortillas from drying out. Cut chicken if desired. Serve chicken with tortillas.
 
Banana Creme Dream Taquitos


2 8" Flour Tortillas
1 large Banana , halved
4 Tbsp. Marshmallow Cream
1 box Vanilla Pudding (regular, not instant)
3 1/2 cups Heavy Whipped Cream
6 oz. Semi Sweet Chocolate
3 oz. Unsalted Butter , cut into pieces
3 Tbsp. Hazelnuts , chopped and toasted
3 Tbsp. Pecans , chopped and toasted
Whipped Cream

Directions
1 Heat oil in a large saucepan to 360 degrees F over high heat. Cook pudding according to manufacturer's instruction, replacing the milk with 3 cups of heavy cream. Place in refrigerator to cool completely, preferably overnight.
2 Evenly spread the marshmallow cream over the tortillas. Split the bananas lengthwise. Distribute among the tortillas. Place 2 Tbs. chilled pudding on top of each banana. Tightly roll the tortillas, encasing the bananas securely. Pierce the taquitos with toothpicks to hold in place. Place in freezer for 15 minutes.
3 Remove from freezer and carefully place in the oil. Fry until golden, about 3-4 minutes. Drain on paper towel lined surface.
4 Place chocolate, butter and 1/2 cup of remaining whipping cream in a small bowl. Place in microwave and melt on a low setting. Stir mixture every two minutes. Total melt time may take approximately 6 minutes. Place bananas on serving dish. Thoroughly coat with chocolate. Top with nuts and whipped cream. Serve.
 
Banana Dessert Quesadillas

4 12" Flour Tortillas
8 oz. Cream Cheese , softened
1/2 cup Brown Sugar
1/4 cup Almond , toasted and finely chopped
4 Bananas , sliced diagonally
1/2 stick Butter
2 Tbsp. Sugar
1 tsp. Vanilla Extract
3/4 cup Sour Cream
Chocolate Sauce (optional)
Caramel Sauce (optional)

Directions
1 Combine cream cheese, sugar and almonds in a bowl. Spread a thick layer of the cheese mixture over entire surface of tortillas. Top with bananas and fold in half.
2 Melt butter in a large skillet over medium high heat. Place quesadillas in skillet and heat until golden and cheese has melted.
3 Combine extract, sour cream and sugar in a bowl. Serve quesadillas with sour cream sauce. Garnish with chocolate sauce and caramel sauce.
 
Baked Deli Pizza Wrap

1 12" Garlic Herb Wrap
2.5 oz. Smoked Hams , diced
2 oz. Pepperoni , sliced
8 oz. Mozzarella Cheese , shredded
4 oz. Baby Bella , sliced
3 oz. Yellow Onions , sliced
2 tsp.
3 oz. Pizza Sauce
Olive Oil to brush

Directions
1 Heat Garlic Herb Wrap and spread pizza sauce evenly over entire wrap.
2 Spread remaining ingredients evenly over wrap.
3 Tightly roll closed; making sure edges are tucked in.
4 Place on parchment lined baking sheet in preheated 375º F oven for approximately 15-20 minutes or until lightly toasted.
5 Garnish with remaining pizza sauce and parmesan cheese.
6 Serve hot.
 
Wacky California Roll


1 12" Spinach Herb Wrap
3 oz. steamed Sushi Rice
1 tsp. Japanese Sushi Seasoning
1/2 oz. Red Leaf Lettuce
2 oz. Crab Salad
1 oz. Wasabi Cream
1 oz. Avocado
1/4 oz. Sprouts
1/2 oz. Cucumber , julienne

Directions
1 Heat wrap.
2 Place rice on wrap, leaving a 2" border.
3 Sprinkle seasoning on rice.
4 Layer remaining ingredients.
5 Wrap and cut into 1" pinwheels.
 
BBQ Bacon Burger - Taco


1 8" Flour Tortilla
1 - 8 oz. Burger Patty (4" - 5" diameter)
2 slices Bacon , fully cooked
1 oz. Cheddar Cheese
1 oz. Tomato , sliced
1/4 oz. Lettuce , shredded
1/3 oz. BBQ Sauce
1/3 oz. Ranch Dressing

Directions
1 Cut fully cooked burger patty in half and arrange across one half of the tortilla.
2 Layer on the cheese, bacon strips, tomato slices and lettuce.
3 Dress with the BBQ sauce and Ranch dressing. Fold over tortilla and serve.
 
Berry Creme Fraiche Napoleons


18 6.5" Par-Baked Tortillas, cut into 2" x 3" rectangles
1/2 cup Natural Cane Sugar (Turbinado, fine grind)
1 Tbsp. Crystallized Ginger , finely minced
4 oz. Unsalted Butter , melted
1 1/2 cups Heavy Whipping Cream
1 1/2 tsp. Vanilla Extract
1 cup Crème Fraîche
3 cups Sliced, Fresh Strawberries
9 oz. Blackberries
Confectioner's Sugar for garnish

Directions
1 Combine sugar and ginger. Brush tortilla pieces with melted butter and lightly dredge in sugar mixture.
2 Bake in an oven at 350º F until just golden, about 10 minutes. Remove and allow to cool.
3 Whip the whipping cream until soft peaks form. Add the vanilla and whip to combine. Fold the crème fraiche into the cream.
4 To assemble, set aside 3 tortillas per napoleon. Spread a layer of cream on each tortilla and top with berries. Stack the 3 pieces. Serve.
 
Beer Battered Fish and Chip Burrito


1 12" Garlic Herb Wrap
1 Tbsp. Olive Oil
1 tsp. Fresh Dill
1/2 tsp. Fresh Garlic , minced
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
5 oz. Haddock Filet
8 slices Half-Baked Potatoes , cut into ¼" rounds
2 tsp. Mayonnaise
16 oz. Beer Batter , prepared
Sea Salt for garnish
2 oz. Malt Vinegar

Directions
1 Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.
2 Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.
3 Toss potatoes in remaining dill and garlic oil.
4 While potatoes are frying, season haddock with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.
5 Pan fry until haddock is cooked and just opaque throughout.
6 Place garlic herb wrap on work surface. Place potato crisps in center of wrap.
7 Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.
8 Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.
9 Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.
10 Cook until lightly golden brown, turning once.
11 Remove from fryer and drain.
12 Dust wrap with sea salt and serve with a side of malt vinegar.
 
Breakfast Nachos

2 oz. (2 cups) Pre-Cut Unfried Chipotle Tortilla Chips, Salt
0.8 oz. (1 Tbsp.) Unsalted Butter
1 oz. (1/3 cup) Sliced White Onion
1 oz. (1/3 cup) Red Bell Peppers
1 oz. (1/3 cup) Green Bell Peppers
4 oz. (3/4 cup) Chopped Hams
1/2 tsp. Pureed Chipotles in Adobo
1 large Egg
3 oz. (1/4 cup) Prepared

Directions
1 Fill fryer basket half full with room temperature unfried chips. Submerge in oil heated to 350-360ºF. With long handled tongs, gently poke at the chips to submerge to ensure even frying. Remove from oil, allow to drain for a few seconds. Transfer to a paper lined surface and season with salt while chips are still hot. Set aside.
2 In a large skillet or flat grill, melt butter. Saute onions and peppers until softened, about 2 minutes. Add ham and season with chipotle, continue cooking until heated throughout. Cook egg sunny side up.
3 Arrange chips on serving platter and top with ham & pepper mixture and egg. Drizzle with Hollandaise sauce, serve immediately.
 
Tortillas- LOV'EM, mama! Some wonderful and creative recipe ideas- THANKS! :)

Here's a helpful hint that some may already know about- but I remember when I first heard about this method I was like "WOW- I didn't ever know that!" I learned from years of preparing tacos in hard shells to put on platters, or in hotel pans on steam-tables for self-serv buffet-style meals.... To avoid that mess of a crisp corn hard-shell shattering and falling completely apart in your hands, first dip the empty shell for just half a split second into water. Then proceed to build your taco w/ meat, cheese, lettuce- load it down w/ all t he fixin's. Dipping the shell just briefly into water doesn't make it wet or soggy, per se- just dampens it ever so slightly- just enuf to keep it from being so brittle that it shatters. Works perfectly- like a charm! Try it- you'll see! It's practically like MAGIC! :)
 
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