Sonora Tortillas

Category: Appetizers

  • Untitled post 2563

    Tortilla pinwheels can simplify every meal – here are five recipes to breathe new life into back to school packed lunches, snacks and sides.
    https://www.blessthismessplease.com/6-easy-pinwheel-recipes-for-lunch-boxes/

    Ingredients

    Taco Pinwheel





    Peanut Butter and Jelly Pinwheel



    Turkey and Cheese Pinwheel






    Dill Pickle Pinwheel




    Hummus and Veggie Pinwheel





    Peanut Butter Banana Pinwheel



    Directions

    Lay your tortilla on a flat surface. Start with condiments or spreads and spread these over the tortilla edge to edge.

    Add toppings in layers.

    Starting with one edge, roll the tortilla until you have a cylindrical shape.

    Slice pieces beginning at one end, slicing approximately 1″ pieces. Serve immediately.

  • Tortilla Pie

    Tortilla Pie

    Layers of seasoned beef, cheese, tortillas and spices – this will be a new staple for the chillier seasons ahead!
    https://www.tasteofhome.com/recipes/tortilla-pie/

    Ingredients












    Directions

    Preheat oven to 400°. Meanwhile, heat large skillet to medium heat and cook and crumble beef with onion until no longer pink. Combine spices and tomatoes. Bring to a boil; remove from heat.

    In a bowl, combine ricotta cheese, mozzarella cheese and 2 tablespoons cilantro.

    Air fry or bake 4 Sonora Burrito Tortillas until golden and crispy; try to ensure they remain flat.

    Place 1 baked tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro.

    Bake for 15 to 20 minutes until heated through. Serve hot.

  • Copycat Crunchwrap Supreme

    Copycat Crunchwrap Supreme

    Seasoned beef, lettuce, tomato, cheese and a crispy air-fried Sonora Tortilla make for a delectably crispy Crunchwrap Supreme copycat.
    https://life-in-the-lofthouse.com/taco-bell-crunchwrap-supreme-copycat/

    Ingredients













    Directions

    Using a large skillet, bring to medium-high heat, cook ground beef with onion, until beef is no longer pink. Drain grease. Season with taco seasoning mix, water and minced garlic. Bring to a boil. Reduce heat to low and let simmer for 5 minutes.

    Warm queso cheese in a microwave-safe bowl. Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.

    Meanwhile, air fry Sonora Soft Taco Tortillas until crispy.

    Lay one burrito size tortilla on a flat surface. Spread queso on tortilla. Add a couple tablespoons of taco meat onto the centre of the tortilla. Top meat with one crispy, air-fried Sonora Soft Taco Tortilla. Spread a thin layer of sour cream over the crispy tortilla. Top with lettuce, tomato and shredded Mexican cheese.

    When folding the Crunchwrap, start with the bottom tortilla and fold one edge up and over toward the center. Continue to work your way around, folding the flour tortilla over the center fillings. Place folded side down in the pan to seal the seam.

    Repeat with all remaining tortillas and fillings.

  • Homemade Taquitos

    Homemade Taquitos

    Easy and delicious homemade taquitos made with seasoned shredded beef – baked and fried to perfection and made easy with our Sonora Tortillas. https://tastesbetterfromscratch.com/taquitos/

    Ingredients











    For serving




    Directions

    Season roast with salt and pepper. Add spices, beef broth and salsa. Cook on lower 7 – 8 hours or until meat is tender and can be easily shredded.

    Remove roast from slow cooker and shred meat.

    Drain shredded beef and set aside. Heat tortillas on a non-stick griddle or briefly in the oven. Remove tortillas to clean working surface, or tinfoil.

    Spoon about 2 tablespoons of meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.

    For fried taquitos

    Add around 1-2 inches of oil to a large skillet and heat to medium-high.

    Once hot, fry rolled taquitos in batches for a few seconds on each side until golden and crispy. Rotate them as they cook.

    For baked taquitos

    Preheat oven to 425 degrees F. Coat tops of taquitos with cooking spray or brush lightly with oil. Bake for around 15 to 20 minutes or until shells are golden and crispy. Be sure to rotate them throughout baking.

    Serve with guacamole, shredded cheese, salsa and sour cream.

  • Southwest Black Bean Dip

    Southwest Black Bean Dip

    This black bean dip is full of authentic zesty flavours and a southwest kick – our Sonora Tortillas make the perfect homemade tortilla chips to scoop up every last bite!
    https://www.thegraciouspantry.com/clean-eating-southwest-black-bean-dip/

    Ingredients









    Directions

    Combine cooked beans and all other ingredients into a slow cooker.

    Cook on high for around 2 hours until fragrant.

    Blend with an immersion blender to the consistency of choice.

    Heat oven to 350 degrees F. Meanwhile, cut Sonora Fajita Tortillas into chip-like shapes. Bake until golden brown.

    Serve hot with homemade tortilla chips.

  • Mini Burritos

    Mini Burritos

    Small but mighty mini burritos are packed with ground chicken, pinto beans and delicious Mexican rice.
    https://therecipecritic.com/easy-mini-burritos/

    Ingredients












    Directions

    In a medium skillet over medium heat, cook ground chicken with chilli powder, cumin, garlic powder and salt. Once done, remove from heat and set aside.

    Working with one tortilla at a time, layer cooked rice, chicken, cheddar cheese, beans, Pico de gallo and sour cream. Fold in sides and tightly roll the burrito. Follow by wrapping burrito with aluminium foil.

    Repeat for remaining ingredients.

    Preheat oven to 375 degrees F. Arrange wrapped burritos on a baking sheet and bake on centre rack for 20 minutes.

    Cut in half and serve hot with extra salsa and sour cream.