Sonora Tortillas

Category: Brunch

  • Taco Tortilla Roll-Ups

    Taco Tortilla Roll-Ups

    Taco tortilla roll-ups are simple, delicious and the perfect crowd pleaser for summertime entertaining.
    https://www.dinneratthezoo.com/taco-pinwheels/

    Ingredients










    Directions

    In a large bowl, combine cream cheese, taco seasoning and cheddar cheese.

    Add chicken, bell peppers and cilantro into the cream cheese mixture, stir until combined.

    Lay one of the tortillas flat on a cutting board. Spread approximately 1/3 cup of the chicken mixture all over the tortilla. Roll tightly.

    Repeat process for remaining tortillas.

    Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or for up to one day.

    Slice tortilla rolls into 1 inch pinwheels. Serve with guacamole or salsa for dipping, if desired.

  • Mexican Chipotle Stuffed Peppers

    Mexican Chipotle Stuffed Peppers

    On the grill or in the oven – these delectably tender and smoky-sweet chipotle Mexican stuffed peppers feature black beans, quinoa and Cotija cheese.
    http://katieatthekitchendoor.com/2013/10/23/stuffed-peppers-with-black-beans-quinoa-beef-and-chipotle-sauce/

    Ingredients














    Directions

    Preheat oven to 350 degrees F. Meanwhile, bring a large pot of salted water to a boil and add stemmed and seeded peppers. Boil for 3-5 minutes to blanch. Remove with tongs and set aside. Cool and place in casserole dish.

    Rinse quinoa, drain, add to a medium pot of 2 cups water. Bring to a boil, reduce heat, cover and cook for 15 minutes. Fluff with corn and set aside once done.

    Heat olive oil in a large frying pan over medium heat. Add minced onion and sauce around 5 minutes. Add ground beef and break apart. Brown meat thoroughly. Add chili powder and chipotle liquid, stir evenly to mix. Taste for seasoning and adjust to taste. Add black beans, tomato paste and 3/4 c crushed tomatoes. Cook around 5 minutes, allowing sauce to thicken. Add quinoa, season to taste with salt and pepper.

    Spoon filling into peppers, filling to the top and arrange in pan. Mix remaining crushed tomatoes and 1/4 cup of water and pour in the bottom of the pan. Sprinkle peppers with cheddar or Monterey Jack cheese, cover pan with foil and bake for 40 to 50 minutes. Remove foil and broil peppers on high for 5 minutes. Crumble Cotija cheese and cover peppers and serve.

  • Tortilla Empanadas

    Tortilla Empanadas

    Crispy beef empanadas made easy using tortillas; stuffed with savoury beef and delicious taco seasoning.
    https://www.createdby-diane.com/2022/04/tortilla-empanadas.html

    Ingredients








    Directions

    Cook ground meat in a skillet until cooked.

    Add taco seasoning, cornstarch and water; simmer until sauce is thick.

    In a small bowl, mix flour and water to create the “glue” that will seal tortillas together.

    Briefly microwave tortillas to make them soft and pliable; around 10 seconds.

    Take a spoonful of “glue” and place it around the edge of the tortilla, fill it with meat (careful not to overfill!), fold it and press seam closed. Use a fork to press seam around edges until closed.

    Prepare all tortillas. Heat a skillet on medium heat, add oil and place empanadas to cook on each side until golden and crispy.

    Alternatively, you can bake your empanadas at 375 degrees F until golden, turning after 5 minutes.

  • Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    Potato, Poblano and Chard Enchiladas with Roasted and Raw Salsa Verde

    A deliciously healthy meal featuring potato, poblano peppers and chard stuffed enchiladas with roasted or raw salsa verde.
    http://katieatthekitchendoor.com/2014/09/14/monthly-fitness-goals-september-potato-poblano-and-chard-enchiladas-with-raw-and-roasted-salsa-verde/

    Ingredients

    For the enchiladas










    For the raw and roasted salsa verde








    Directions

    For the enchiladas

    Preheat broiler and line a baking sheet with foil. Place poblano peppers on a baking sheet and broil for 10-15 minutes, turning every 5 minutes, until they become blistered and blackened all over. Once finished, remove from the oven and place in a bowl, cover with plastic wrap and let steam for 20 minutes. Peel and discard pepper skins, cut into slices, discarding the stem and seeds. Chop roughly and taste for heat.

    Add diced potatoes to a large pot and fill with cold water. Add salt and bring to a boil. Boil the potatoes until just tender when poked with a fork, about 5 minutes once the water has reached a boil. Drain and set aside.

    Heat the olive oil in a large skillet over medium heat. Add onion, sliced garlic and smoked paprika and saute, stirring frequently, for 5 minutes. Add roughly chopped Swiss chard stems and leaves. Saute about 3 minutes then add potatoes and chopped poblanos (start with one, add the second after tasting the mixture for heat). Saute for 2-3 minutes, remove from the heat.

    Preheat oven to 375°F. Spread half a cup of salsa verde on the bottom of an 11×13 inch roasting pan. Mix the two cheeses together in a bowl. Fill each of the tortillas with a few spoonfuls of the potato filling, and 2-3 TBS of cheese, then roll up and place seam-side down in the pan. Repeat with all tortillas until pan is full, then spoon another half cup of salsa verde over the top of the enchiladas. Sprinkle the remaining cheese over the top, then bake until cheese is bubbly and golden and edges of tortillas are crispy (about 25-30 minutes). Remove from oven and serve with leftover salsa verde.

    For the salsa verde

    Preheat the broiler and line a baking sheet with foil. Remove the husks and stem from the tomatillos and wash. Cut tomatillos in half. Place one half cut side down on the baking sheet. Set the other half aside. If using two chiles, place one of the serranos on the baking sheet as well. Broil the tomatillos and chile for 8-10 minutes, flipping over with tongs once about halfway through. Remove from the oven.

    Add the roasted tomatillos and their juices to a blender, then add the raw tomatillos, onion, garlic, cilantro, water, lime juice, and salt. For a spicier blend, add do not seed Serrano peppers before adding. After blending, taste and decide whether to add the roasted serrano. Blend the tomatillos on high until a smooth puree forms. Taste, and adjust flavour with more ingredients if needed. Set aside.

  • Strawberry Goat Cheese Guacamole

    Strawberry Goat Cheese Guacamole

    A rich and creamy guacamole featuring fresh strawberries and spicy jalapeño for a flavourful blend of sweet and spicy.
    https://www.twopeasandtheirpod.com/strawberry-goat-cheese-guacamole/

    Ingredients










    Directions

    For Guacamole

    Cut avocados and discard pits. empty flesh into mixing bowl. Smash avocado with a fork until desired consistency. Crumble in the goat cheese and stir until combined.

    Add the strawberries, cilantro, red onion, jalapeño, lime juice, salt, and pepper to the bowl. Serve immediately with tortilla chips.

    For Homemade Sonora Tortilla Chips

    Heat oven to 375 degrees F.

    Cut Sonora Fajita Tortillas into triangles, strips or any desired shape.

    Line cut tortillas in a single layer on a baking sheet.

    Bake for approximately 10 minutes or until golden and crispy. Remove from oven and serve.

  • Taco Salad with Homemade Tortilla Bowls

    Taco Salad with Homemade Tortilla Bowls

    Taco salad featuring all your favourite fixings in a delicious homemade tortilla bowl.
    https://www.twopeasandtheirpod.com/taco-salad-with-homemade-tortilla-bowls/

    Ingredients

    Taco bowls



    Taco salad






    Directions

    Preheat oven to 375 degrees F.

    Coat the inside of oven safe bowls with cooking spray. Gently press tortilla inside bowl to form a bowl shape. Place bowls on two large baking sheets. Bake for 14-16 minutes or until evenly browned / golden. Let tortilla bowls cool in bowls for 5 minutes before transferring to wire rack.

    Fill tortilla bowls with your favourite taco salad ingredients! We used lettuce, black beans, tomatoes, green onion, cilantro, shredded cheese and creamy avocado dressing.