Sonora Tortillas

Category: Mains

Mains recipes with a twist of tortillas

  • Queso Fundido

    Queso Fundido

    Loaded with Mexican chorizo, Serrano and poblano peppers; this simple yet delicious queso is the perfect starter or main course.
    https://www.thekitchn.com/queso-fundido-with-chorizo-recipe-23656365

    Ingredients









    Directions

    Arrange a rack in the top third of the oven and heat the oven to 400ºF.

    Meanwhile, trim and remove the seeds from 1 medium poblano pepper, then thinly slice. Thinly slice 1/2 medium white onion. Trim and remove the seeds from 1 small serrano pepper if using, then finely chop. Shred 12 ounces Oaxaca cheese with your hands until it’s all broken up into pieces no thicker than your pinky finger, or grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater. Crumble or grate 6 ounces queso quesadilla or Monterey Jack cheese on the large holes of a box grater.

    Place 6 ounces Mexican chorizo in a medium cast-iron or oven-safe nonstick skillet and cook over medium heat, breaking up the chorizo into small pieces with a wooden spoon, until browned and very crispy, about 7 minutes. Using a slotted spoon, transfer to a plate.

    Remove all but 1 tablespoon of fat from the pan. Add the poblano, onion, as much serrano as you’d like, and a pinch of kosher salt to the pan. Increase the heat to medium-high and cook, stirring every few minutes, until softened and charred in spots (increase the heat to high if needed), 6 to 10 minutes.

    Remove the pan from the heat. Return chorizo to the pan and stir to combine. Add both cheeses and stir until evenly combined. Transfer the skillet to the oven and bake until the cheeses are fully melted but not browned, 8 to 10 minutes. Serve immediately with warmed Sonora Tortillas.

  • Cheesy Baked Tortilla Chips

    Cheesy Baked Tortilla Chips

    The only thing better than tortilla chips are fresh, homemade, stuffed-cheese tortilla chips!
    https://www.chefdehome.com/recipes/737/cheesy-baked-tortilla-chips#recipecard

    Ingredients






    Directions

    Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.

    Spray parchment with oil. Line tortillas in a single layer and place 2-3 tbsp of cheese in the middle of each tortilla. Sprinkle 1-2 generous pinches of taco seasoning and fold tortillas in half.

    Spray top side of chips with oil. Sprinkle salt. Bake in pre0heated oven for 5 minutes on one side. Remove from oven and flip. Bake again for 5 minutes or until tops become golden brown.

    Once baked, remove from oven and let rest for 5 minutes. Using a pizza cutter, cut into chip-shaped pieces. Serve with salsa.

  • Chicken Shawarma Tacos

    Chicken Shawarma Tacos

    A fusion to crush your hunger; these chicken shawarma tacos blend a Middle-Eastern favourite with the classic Mexican dish.
    https://www.fooddolls.com/chicken-shawarma-tacos/

    Ingredients
















    Directions

    In a bowl, mix together smoked paprika, cumin, onion powder, coriander, salt, black pepper, yogurt, tomato paste, lemon juice, olive oil, and minced garlic cloves.

    Place the chicken breasts in a baking dish, and coat it evenly with the marinade mixture. Marinate overnight.

    Preheat the oven to 375 degrees F. Bake the chicken in the preheated oven for about 30-35 minutes, or until cooked through. Once cooked, remove the chicken from the oven, and use a hand mixer to shred it.

    Arrange Sonora Soft Taco shells in baking dish.

    Fill each taco with the shredded chicken mixture, and sprinkle 1 tablespoon of Parmesan cheese over the top.

    Bake the tacos for an additional 8-10 minutes, or until the cheese is melted and the tacos are heated through.

    Remove the tacos from the oven, and top with desired garnishes and Tahina sauce before serving.

  • Enchilada Bites

    Enchilada Bites

    Bite sized enchiladas for brunch, lunch or dinner are a crowd-pleaser with big flavour in a small tortilla cup.
    https://www.gimmesomeoven.com/easy-enchilada-cups/#tasty-recipes-63668

    Ingredients










    Directions

    Heat oven to 350°F.

    Tuck each of the tortillas into the cups of a standard-sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup, careful not to let the tortillas fold too closely into the middle (since we’ll need an opening for the filling later). Bake for 10-12 minutes, or until the tortilla cups have hardened slightly on all sides. Remove and set aside.

    While the tortillas are baking, combine the enchilada sauce, black beans, green chiles, chicken, and corn together in a large mixing bowl. Toss until the ingredients are evenly combined.

    Once the tortilla cups are ready, carefully spoon the filling into each cup until it is filled nearly to the brim. Place a pinch of cheese on top of each tortilla cup. Then return the pan to the oven and bake for 15 minutes, or until the cheese is melted and the filling is warmed through.

    Remove from the oven, and sprinkle the top of each cup evenly with cilantro and green onions. Serve warm.

  • Skillet Chicken Tortilla Pie

    Skillet Chicken Tortilla Pie

    A crowd-pleasing, one-pan meal-time winner with layers of crispy tortillas, chicken and cheese.
    https://pinchofyum.com/skillet-chicken-tortilla-pie

    Ingredients










    For chicken tortilla pie





    Directions

    Sauce

    Heat the oil in a large skillet. Add the onions and saute for 5-10 minutes. Reduce heat and add the chili powder, cumin, oregano, salt, and garlic. Stir fry for 2-3 minutes until very fragrant, being careful not to burn the garlic. Add the chicken broth, garlic, and tomatoes and simmer for 5-10 minutes until the sauce is very deep red in color. Transfer (half at a time – it’s a lot of sauce) to a blender, puree, and set aside. Taste and adjust for saltiness as needed.

    Chicken

    Coat the chicken breasts with the seasoning. Heat the pan from step one over medium low heat with a little oil and add the chicken. Cook for a few minutes on each side until nicely browned. Cover with sauce and simmer for an additional 5-10 minutes so the chicken finishes cooking gently in the sauce. Remove chicken from sauce and shred with two forks. Set aside.

    Preheat the oven to 375 degrees. Dip five tortillas in the warm sauce and layer in the bottom of a 9-inch round skillet or baking dish. Add a scoop of chicken, a handful of cheese, and about 3/4 cup sauce. Repeat layer. End with one more layer of tortillas, a scoop of sauce, and cheese. (Now go make another one! You should be able to make two pies/skillets with this recipe.)

    Cover with foil that has been sprayed with nonstick oil to prevent it from sticking on the cheese. Bake for 20-30 minutes, until the sauce is bubbly and the cheese is ooey-gooey-perfection. Top with cilantro and Cotija.

  • Sheet Pan Breakfast Tacos

    Sheet Pan Breakfast Tacos

    A breakfast that entices any time of day with crispy tortillas, fresh eggs and homemade scallion salsa.
    https://thecuriousplate.com/sheet-pan-breakfast-tacos-with-scallion-salsa/

    Ingredients





    Scallion Salsa







    Directions

    Preheat your oven to 400 degrees. Spray a large rimmed sheet pan with nonstick spray, olive oil, or butter.

    Take about 1/4 cup of the shredded cheese and sprinkle it in a circle on top of each tortilla. You’ll want to create a nest like situation for the egg.

    Next, break the egg into a ramekin. I find it easier to pour the egg on top of the tortilla if it is already broken. Top each tortilla with egg and place the baking sheet in the oven. Cook for about 10 minutes or until the eggs have set.

    While the eggs cook, make the scallion salsa. Simply combine all the ingredients into a mixing bowl. Taste to make sure there’s enough salt and pepper. This salsa gets better as it sits so it can be made a day ahead.

    Remove the baking sheet from the oven. Let cool slightly and garnish with scallion salsa, radish slices, cilantro, and more jalapenos if desired!