Sonora Tortillas

Category: Appetizers

  • Tortilla Pizza Cones

    Tortilla Pizza Cones

    Not a slice, not a pocket – tortilla pizza cones might be the easiest way to grab a slice and go! Use our Sonora Tortillas to make crispy cones and fill them with your favourite pizza fixings.
    https://www.thepetitecook.com/healthy-taco-pizza-cones/

    Ingredients






    Pizza Cones




    Directions

    Pre-heat the oven to 180C/375F.

    Roll tortillas into cone shape starting at one edge, keeping the bottom end tight and the top end wide. Secure using a toothpick along the seam.

    Place the cones upright in a muffin tin or baking cup. Bake for 15 minutes or until lightly browned. Let cool a little.

    For the marinara sauce: Drain the tomatoes and remove juice and seeds inside. Transfer into a blender (I use a Vitamix), add olive oil, oregano, salt and pepper. Blend until just combined to keep a chunky texture.

    Fill the cones with marinara sauce and mozzarella cubes. Place your filled pizza cones in an oven-safe mug, glassware, or a specialized rack that can hold them upright, and bake for an extra 2-3 minutes on 200C/400F, or until the cheese is melted and cones are golden brown.

    Take out from the oven and serve immediately while they’re nice and hot.

  • Ensalada de Pollo (Mexican Chicken Salad)

    Ensalada de Pollo (Mexican Chicken Salad)

    Ensalada de Pollo, or Mexican chicken salad, is loaded with tender chicken, crispy veggies and a spicy-tangy jalapeno Greek Crema – perfect on tostadas, in a wrap or with homemade tortilla chips.
    https://muybuenoblog.com/ensalada-de-pollo/

    Ingredients











    Directions

    In a small bowl, add the crema, mayonnaise, lime juice, pickled jalapeño brine, and salt. Stir to combine.

    In a large bowl, add the shredded chicken, cooked vegetables, green onions, and creamy dressing. Toss together to combine.

    Taste and season with more salt to your liking.

    Refrigerate for 1-2 hours, or until chilled. Serve on tostada shells, with tortilla chips, with saltine crackers, or in a sandwich.

  • Giant Taco Roll

    Giant Taco Roll

    A delicious way to please a crowd, your favourite taco fixings stuffed into a giant taco roll made with out Sonora Tortillas.

    Ingredients












    Directions

    Preheat oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment paper.

    Spread 1 1/2 cups of cheese evenly over parchment. Spread tortillas to fill the pan in rows of 4-5 ensuring that they are overlapping. Add another 1 1/2 cups of cheese evenly over top. Bake until cheese is bubbling and drying, not greasy, roughly 20 mins.

    Meanwhile, heat oil in a large skillet over medium-high heat. Cook ground beef with taco seasoning, stirring often until browned and cooked through. Add tomato paste, 1/4 cup of water and simmer, stirring often, until liquid has evaporated.

    Add refried beans on top of tortillas, spreading evenly and leaving roughly 1-inch border on the 2 short ends. Layer beef evenly over beans, then pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese over top.

    Starting at a short end, tightly roll up the taco. Return taco to the oven and bake until golden brown, roughly 15 to 20 minutes.

    Transfer the roll to a cutting board and slice with a sharp knife. Serve with guacamole, sour cream, and more pico.

  • Gazpacho Soup

    Gazpacho Soup

    Fresh, tangy and tasty – this Mexican gazpacho soup is loaded with delicious cucumber, cilantro and lime.
    https://www.tastingtable.com/643474/mexican-gazpacho-soup-recipe/

    Ingredients
















    Directions

    Combine tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro in a mixing bowl.

    Add lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Blend ingredients thoroughly.

    Chill covered in fridge for thirty minutes.

    Once chilled, add fresh cilantro and baked Sonora Tortillas for dipping.

  • Layered French Toast Bake

    Layered French Toast Bake

    An easy breakfast, brunch or lunch with layers of cinnamon sugar, Sonora Tortillas and mascarpone cheese.
    https://www.thefoodinmybeard.com/tortilla-french-toast-cake/

    Ingredients









    Directions

    Preheat the oven to 350

    Mix the eggs, milk, 2 teaspoons of the cinnamon, the vanilla, and half the sugar in a bowl.

    In another bowl mix the mascarpone, and remaining cinnamon and sugar. Season both mixtures with salt and pepper.

    Grease a small skillet or baking dish that is about the same size as the tortillas.

    Dip a tortilla into the egg mixture and place at the bottom of the dish. Spread some of the cheese on top.

    Repeat until you have filled the skillet or baking dish. Top with a final egg soaked tortilla and add a few extra spoonfuls of egg mixture to it.

    Bake at 350 for about 45 minutes until lightly browned on top and cooked through.

    Cut and serve with lots of butter and syrup.

  • Spicy Korean Kimchi Nachos

    Spicy Korean Kimchi Nachos

    The perfect blend of flavours and textures for spicy and tangy fusion nachos blending a Mexican favourite with Korean flavours.
    https://coupleeatsfood.com/spicy-korean-kimchi-cheesy-nachos/

    Ingredients







    Spicy Sauce



    Directions

    Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the Sonora homemade tortilla chips at the bottom, lying them flat to form a bed of nacho chips. Place 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. Place the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 2/3 cup cheese and the other 1/2 cup of kimchi on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.

    To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.

    To make sunny side up eggs, heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.

    To assemble dish, place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.