Sonora Tortillas

Category: Sides

  • Mexican French Toast

    Mexican French Toast

    Delectably easy breakfast, brunch or snack; Mexican French toast turns our tortillas into a deliciously sweet treat.
    https://www.justapinch.com/recipes/bread/flatbread/mexican-french-toast.html

    Ingredients









    Directions

    In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon, and vanilla until well blended. Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened. In a large skillet over medium-high heat, melt 1 tablespoon butter.

    Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners’ sugar and serve immediately. Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.

  • Cream Cheese Fruit Wraps

    Cream Cheese Fruit Wraps

    Easy fruit wraps with whipped cream cheese make for an easy, tasty treat any time of day.
    https://www.healthyseasonalrecipes.com/easy-fruit-and-cream-cheese-lunch-wraps/

    Ingredients




    Directions

    Lay tortillas on work surface. Spread two tablespoons of cream cheese over each tortilla.

    Lay ½ cup fruit out on one side of the tortilla in a line. Roll up, sticking it together with the cream cheese. Cut in half.

    Refrigerate or keep cold until ready to eat.

  • 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.