Sonora Tortillas

Category: Quesadillas

  • Tortilla Breakfast Wrap with Viral Tortilla Hack

    Tortilla Breakfast Wrap with Viral Tortilla Hack

    Simple and delicious breakfast wrap featuring bacon, egg, avocado and cheese using the popular viral tortilla hack to bring it together.
    https://natashaskitchen.com/tortilla-breakfast-wrap/

    Ingredients








    Directions

    Cook bacon in pan, oven or air fryer depending on preference.

    Scramble egg in a non-stick pan.

    Mash 1/2 an avocado in a bowl, add salt and pepper to taste.

    Cut slit into tortilla from centre to edge of the tortilla.

    Arrange egg, bacon, cheese and avocado into 4 equal quadrants in the tortilla.

    Fold tortilla by folding/stacking each quadrants one on top of the other until the wrap forms a triangle with all ingredients folded inside.

    Heat a medium size pan on low to medium heat. Place wrap in the pan to toast each side until golden. Serve hot.

  • Indo-Mexican Samosa Chaat Crunchwrap

    Indo-Mexican Samosa Chaat Crunchwrap

    Indo-Mexican samosa chaat Crunchwrap brings potato masala, jalapeño-avocado yogurt dressing and tamarind-date chutney together for an out-of-this-world flavour!
    https://www.carveyourcraving.com/samosa-chaat-crunch-wrap/

    Ingredients

    Roasting spices





    For potato masala






    Yogurt dup









    For Crunchwraps







    Directions

    Roast spices

    Put all spices called for in a pan. Roast them on low heat, stirring continuously for 3-4 minutes until aromatic and golden. Remove from heat to cool. Lightly pound them and keep aside.

    For filling

    Add oil to a medium sized pan. Once warm add in the finely chopped chili and grated ginger. Cook for 30 seconds on low. Add hing, turmeric, red chili powder, and store-bought garam masala followed by the roughly chopped potatoes and salt. Mix well to coat. Cover and cook for 1 minute.

    Add peas and cilantro and mix well. Smash filling with spoon or masher to create masala.

    Add in prepared roasted masala and fold in to combine. Cover and cook on low for 2 minutes.

    Uncover and mix everything well.

    For yogurt dip

    Add ingredients called for in dip to a food processor or a blender and process until smooth.

    Assembling the Crunchwrap

    Warm tortillas in microwave for 10 seconds.

    Using a knife or pizza cutter, slit from one edge only up to midway through centre of tortilla.

    Add masala to one-quarter of the tortilla. Followed by some sweet chutney and onions in the second quarter. To the third quarter add in crushed tortilla chips. Add green chutney and cheese to the fourth quarter of the tortilla.

    Fold tortilla counterclockwise, overlapping each quarter one on top of the other until the wrap forms a triangle and there are no exposed quarters or ingredients.

    Lightly cook tortilla to warm ingredients and melt cheese in a medium pan on low heat. Flip to brown on both sides.

    Drizzle Crunchwraps with yogurt dressing and serve.

  • Layered Tortilla Pie

    Layered Tortilla Pie

    Layered tortilla pie is the best of nachos and authentic Mexican flavours layered into a crispy and cheesy stack.
    https://www.tasteofhome.com/recipes/layered-tortilla-pie/

    Ingredients













    Directions

    In a large skillet cook beef and onion until meat is browned and onions are soft. Add tomato sauce, garlic, chili powder, salt, pepper and olives (optional). Bring to a boil. Reduce heat and simmer for 5 minutes or until thickened.

    Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers. Finish with cheese on top.

    Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes, until heated through and cheese is bubbling. Remove from oven and let stand 5 minutes before cutting.

  • Tortilla Trend: Healthy Crunch Wrap

    Tortilla Trend: Healthy Crunch Wrap

    A healthy, vegetarian crunch wrap with seasoned veggie ground ‘meat’, shredded lettuce, nacho cheese and chips for the perfect crispy crunch.
    https://theskinnyfork.com/blog/healthified-tortilla-trend-crunch-wrap

    Ingredients










    Directions

    Cook veggie ground according to package; season with taco seasoning and set aside.

    Lay out tortillas; find centre point and cut down to edge to create a cut that only goes halfway through the centre of the tortilla.

    In one quarter of the tortilla, spread 1 Tbsp Greek yogurt. In the second quarter add 2 Tbsp lettuce and 1 Tbsp Pico de Gallo.

    In the third quarter of the tortilla spread 2 Tbsp. nacho cheese sauce and layer cooked veggie ground and 2 tortilla chips on top.

    In the final quarter of the tortilla, add 2 Tbsp. shredded cheese.

    Starting from the quadrant left of the centre cut in the tortilla, fold each quarter one on top of the other until you have a completed wrap.

    Heat a small skillet over medium heat and lightly coat with oil. Set folded tortilla into the skillet and cook until golden on one side. Flip and repeat on the other side.

    Repeat for all tortillas you wish to create. Serve immediately with salsa if desired.

  • 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.

  • Chorizo and Radish Fennel Salsa Quesadillas

    Chorizo and Radish Fennel Salsa Quesadillas

    Deliciously cheesey quesadillas featuring spicy chorizo sausage and a truly unique reddish fennel salsa.
    https://www.seriouseats.com/chorizo-quesadillas-radish-fennel-salsa-recipe

    Ingredients

    For the salsa







    For the quesadillas





    Directions

    For the salsa

    In a medium bowl, toss together radishes, fennel, scallions, cilantro, jalapeño and lime juice. Season with salt and pepper to taste.

    For the quesadillas

    In a large skillet heat 1/2 tablespoon oil over medium-high heat until lightly smoking. Add chorizo and cook until browned, turning once, about 3 minutes. Remove from pan with a slotted spoon onto a paper towel-lined plate.

    Set out 4 tortillas on a work surface and sprinkle approximately 1 oz cheese over half of each tortilla. Scatter chorizo and scallions on top of cheese, then top with remaining cheese. Fold tortillas in half over filling to form a half-crescent shape.

    Add remaining 1/2 tablespoon oil to skillet, heat over medium-high heat until lightly smoking.

    Add quesadillas to skillet in a single layer. Cook until lightly browned, about 4 minutes. Flip quesadillas and cook until second side is crisp and cheese is fully melted, about 3 minutes. While cooking any remaining batches, keep finished quesadillas warm by arranging them on a baking sheet in a single layer and holding them in a 250°F oven.

    Cut quesadillas into wedges and serve with radish and fennel salsa dolloped on top or on the side.