Sonora Tortillas

Category: Appetizers

  • Instant Pot Veggie Tortilla Pie

    Instant Pot Veggie Tortilla Pie

    Simple instant pot tortilla pie with stacks of black beans, cheese, corn and shredded zucchini come together with a crispy tortilla crust.
    https://www.simplyhappyfoodie.com/instant-pot-veggie-tortilla-pie/

    Ingredients


    Spice mix



    Tortilla filling






    Garnish



    Directions

    Place 2 flour tortillas in the bottom of the pan (stacked together)

    Combine spices to create a spice mix.

    Layer tortilla filling ingredients starting with cheese, then zucchini. Sprinkle some of spice mix on top.

    Add layer of black beans, corn and salsa. Place a flour tortilla on top.

    Repeat layers until you get to the top, continuing to add spice mix to each layer. Press down to condense size and ingredients.

    Cover the pan with foil and crimp it on tightly so moisture doesn’t get in.

    Add the water to the pressure cooker inner liner. Set the pan on the trivet and place in the pressure cooker.

    Close the lid and set the steam release knob to the Sealing position.

    Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 30 minutes. High Pressure. The pot will take a few minutes to come to pressure.

    When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

    When the pin in the lid drops back down, open the lid.

    Carefully remove the pan from the pressure cooker, using the handles of the trivet. Set in on a heat safe surface (still on the trivet).

    Carefully open the foil and sprinkle the remaining cheese on top. Then close the foil and let it sit for 5-10 minutes so the cheese can melt a little, and the tortilla pie can set up.

    When ready to serve, set a can on a plate. Then place the push pan on top of the can and gently push down to remove the tortilla pie from the pan. The plate will catch any juices. See photon in post.

    Slice and serve with desired garnishes.

  • Fiesta Chicken

    Fiesta Chicken

    Fiesta chicken is a simple and delicious crock pot meal made with only 5 ingredients and perfect for tostadas, wraps or dipping with homemade tortilla chips.

    Ingredients










    Directions

    Spray slow cooker insert with cooking spray. Lay the chicken breasts on bottom.

    Using a mixing bowl, combine beans, corn, salsa, cumin, garlic powder, chili powder, and salt and pour over the chicken. Cover with lid and cook on LOW for 6-8 hours.

    With 30 minutes left in the cook time use two forks and shred the chicken. Shred completely then stir everything together. Place the cream cheese chunks on top and cover with the lid again, cook the remaining 30 minutes.

    Stir thoroughly to combine all ingredients. Serve fiesta chicken with baked Sonora Tortillas for tostadas or homemade chips.

  • Mexican Street Corn Dip (Elote Dip)

    Mexican Street Corn Dip (Elote Dip)

    Deliciously cheesy Mexican street corn or ‘Elote’ dip with pepper jack cheese, corn, jalapeños and lime.
    https://www.thecookierookie.com/hot-mexican-street-corn-dip/

    Ingredients













    Directions

    Preheat oven to 350F.

    In a high powered blender combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.

    Pour cream cheese mixture into a large bowl and add the remaining one cup cheese, corn, feta, pepper, onion, and cilantro. Stir to combine.

    Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.

    Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.

    Cut Sonora Tortillas into chip shaped triangles. Bake until golden brown. Serve chips and dip together.

  • Crockpot Chicken Fajitas

    Crockpot Chicken Fajitas

    Easy make-and-go recipe for crock pot chicken fajitas filled with all your favourite authentic fillings.
    https://life-in-the-lofthouse.com/crock-pot-chicken-fajitas/

    Ingredients













    Serve with




    Directions

    Pour half of the canned tomatoes in bottom of crock pot. Spread in an even layer. Top with half of the peppers and half of the onion slices. Sprinkle garlic in. Top with chicken breasts.

    Sprinkle the chili powder, cumin, paprika, salt and pepper over chicken breasts. Top chicken with remaining canned tomatoes, peppers and onion.

    Cover and cook on low heat 6 to 8 hours, or on high heat 3 to 4 hours, until chicken is cooked through and veggies are tender. Remove chicken and shred. Remove most of the broth/liquid that the chicken creates as it cooks from crock pot and discard.

    Whisk together the lime juice and honey. Add to crock pot along with other ingredients. Gently toss to combine. Serve warm in tortillas with desired toppings.

  • Mexican Beef and Rice Skillet

    Mexican Beef and Rice Skillet

    Any easy weeknight Mexican beef and rice skillet for those on the go, featuring a simple homemade tortilla bowl.
    https://www.savorynothings.com/mexican-beef-and-rice-skillet/

    Ingredients
















    Directions

    Preheat oven to 300 degrees. In an oven safe bowl, place tortillas on the bottom to form a bowl shape. When oven is ready, bake until golden brown and solid.

    Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2 minutes. Add the garlic and beef and cook until browned. Stir in the diced peppers and cook for 1 more minute.

    Stir in the tomato paste, taco seasoning, salt and pepper. Cook for 1 minute. Add the rice, broth, salsa, black beans and corn and stir well.

    Bring to a simmer, cover the skillet with a lid, reduce the heat and gently cook for around 15 minutes, or until cooked through. Add more broth if necessary.

    Top with shredded cheese and cover for another 2 minutes, if you like. Serve with your favorite toppings.

  • Maple Tempeh Tacos with Pumpkin Crema

    Maple Tempeh Tacos with Pumpkin Crema

    Smoky-sweet maple tempeh tacos with homemade pumpkin crema are a perfect vegan taco for the season.
    https://thenutfreevegan.net/fall-tacos-with-maple-tempeh-and-pumpkin-crema/

    Ingredients
















    Directions

    Preheat oven to 350 degrees F.

    Combine maple syrup, garlic powder and liquid smoke in a mixing bowl. Stir until thoroughly mixed.

    Crumble tempeh into bowl and stir until fully coated. Spread out into a single layer on a baking sheet.

    Mix butter and brown sugar in a large mixing bowl. Add carrots and onions, toss to coat. Spread out into a single layer on a separate baking sheet.

    Place both baking sheets in oven and bake for 20 minutes, stirring/turning both dishes every 5 minutes. Cook until golden/slightly crispy.

    While other ingredients bake, place kale in a large bowl. Top with oil and salt and stir until softened, coated.

    Stir together sour cream, pumpkin and cinnamon.

    Build tacos using vegan-friendly Sonora Tortillas and top with pumpkin crema.