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    101 Things to Do with a Tortilla
    101 Things to Do with a Tortilla
    101 Things to Do with a Tortilla
    Ebook117 pages31 minutes

    101 Things to Do with a Tortilla

    By Donna Kelly

    2.5/5

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    About this ebook

    101 Things to Do with a Tortilla takes this delicious and nutritious staple of so many countries and brings it into the mainstream with family-friendly recipes for breakfast, lunch, dinner, and more. Tortillas are a no-fail recipe ingredient, and Stephanie Ashcraft and Donna Kelly show that tortillas aren't just for Mexican food anymore!
    LanguageEnglish
    PublisherGibbs Smith
    Release dateFeb 14, 2005
    ISBN9781423608653
    101 Things to Do with a Tortilla
    Author

    Donna Kelly

    Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. Donna Kelly, was born and raised in Southern Arizona. She has four children and works as a prosecuting attorney.She lives in Provo, Utah.

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    Reviews for 101 Things to Do with a Tortilla

    2.5/5

    7 ratings2 reviews

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    • 3/5
      It contains great simple recipes which are fast and varied enough to get a lot of mileage out of this little book. There is nothing particularly exciting but it is a good general Mexican cookbook and very small so it doesn’t take up much space.
    • 3/5
      It contains great simple recipes which are fast and varied enough to get a lot of mileage out of this little book. There is nothing particularly exciting but it is a good general Mexican cookbook and very small so it doesn’t take up much space.

    Book preview

    101 Things to Do with a Tortilla - Donna Kelly

    place.—S.A.

    HELPFUL HINTS

    1. Corn tortillas come in a standard 6-inch size. Generally, they must be cooked before being eaten. Heat an 8-inch or larger skillet on the stove top and lay a tortilla on the hot pan. With a spatula, flip the tortilla every 30–45 seconds, or until lightly toasted but bendable.

    2. Flour tortillas come ready to eat in a variety of shapes and sizes. In this book, we refer to flour tortillas in three sizes: small (6–7 inch diameter, often called taco size); medium (8–10 inch diameter, and most common size); and large (11–14 inch diameter, often called burrito size).

    3. Flour tortillas come in a variety of thicknesses, including an extra thick version called gordita-style. These are heavier than average flour tortillas, and are often used in recipes that require baking, such as for main dishes.

    4. Flour tortillas often come in a variety of flavors, such as wheat, tomato, or spinach. These may be substituted for regular flour tortillas in any recipe, but baking times may need to be adjusted, and the flavor will be a little different.

    5. To prevent tortillas from cracking or breaking, soften them in the microwave before using. Place up to 4 tortillas at a time on a plate and cover with a paper towel. Microwave 20–30 seconds, or until tortillas are soft and bendable. Keep covered with paper towel until ready to use.

    6. Tortillas store well in the refrigerator for about 2 weeks, or in the freezer 2–3 months. Always store opened tortillas in an airtight container.

    7. Rolling styles for tortillas vary according to each recipe. Generally, jelly roll style means rolling the tortilla in a tight roll with both ends open. Burrito style means folding the ends in and then rolling the tortilla in a large roll, with no openings.

    8. The first time you try baking a recipe, check the food 3–5 minutes before its minimum cooking time ends—each oven heats differently, so cooking time can vary.

    9. For the health conscious, low-fat or light ingredients can be used in all recipes.

    APPETIZERS

    FOOTBALL BEAN DIP

    Spread refried beans on bottom of an 8x8-inch pan. In a bowl, mix sour cream, Miracle Whip, and taco seasoning together. Spread over beans. Layer lettuce, tomatoes, green onions, olives, and cheese over top. Stand a line of tortilla chips around the sides of the pan as a garnish. Place remaining chips in a serving bowl. Makes 6-8 servings.

    PEPPER JELLY BITES

    Cut each tortilla into a 6-inch square, then spread with 1 tablespoon cream cheese. Spread 1 tablespoon jelly over cream cheese, then sprinkle each tortilla with 2 tablespoons pecans. Roll up jelly roll style. Wrap individually with clear plastic wrap and refrigerate at least 1 hour. When ready to serve, remove plastic wrap and slice into 1-inch rolls. Makes 36 bites.

    SMOKED SALMON TRIANGLES

    Melt 1 tablespoon butter in a frying pan over low heat. Cook 1 tortilla until light golden brown and crisp on one side only. Remove and cool. Repeat with remaining tortillas. Divide cream

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