Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Skillet Tortilla Pizza

    Skillet Tortilla Pizza

    A thin-crust dream; tortilla pizza is easily customizable and can be whipped up in a pinch for an easy weeknight meal or snack!

    Ingredients






    Directions

    Heat the skillet to medium high to high heat. Heat tortilla until it begins to puff. Flip, and turn skillet to low.

    Sprinkle the top of the tortilla with a thin layer of grated mozzarella cheese. Once the cheese is about half-way melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.

    Once the edges of the tortilla are browning, indicating that the bottom of the tortilla is getting nice and brown, remove the pan from the heat. Cover the top of the pan with a cover for about a minute or so, so the cheese on top can melt with the residual heat from the pan.

    Sprinkle with fresh basil. Remove to a plate and cut with a pizza cutting wheel or sharp knife.

  • One Skillet Bruschetta Chicken

    One Skillet Bruschetta Chicken

    Quick and easy one-skillet bruschetta chicken will bring the family together for all the dipping and dolloping.

    Ingredients










    Directions

    Slice Sonora Tortillas into thin ‘matchsticks’ and bake until golden brown. Set aside.

    Place chicken breasts into a large zipper food storage bag or shallow dish/container. Mix 1 cup (240ml) of dressing and Italian seasoning, if using, together and pour on top of chicken. Turn chicken to coat. Seal the bag/cover the dish and refrigerate for 2—24 hours.

    Combine the chopped tomatoes, chopped basil leaves, minced garlic, and the remaining 2 Tablespoons of Italian dressing. Add salt and freshly ground pepper to taste. You should end up with about 2 and 1/2 cups (475g) of the bruschetta mixture. Cover tightly and refrigerate for 2—24 hours.

    Cook the chicken: In a large skillet, heat 1 Tablespoon of olive oil over medium heat. Add the marinated chicken, cover, and cook for 10–15 minutes, turning a few times. You want the chicken nice and golden-brown on the outside while fully cooked inside. Remove the chicken to a cutting board; do not clean out skillet. Slice the chicken.

    Add 1 Tablespoon of olive oil to the skillet, followed by the zucchini noodles (see Notes if using frozen zucchini noodles) and about 1 cup of the bruschetta topping. Cook for 5 minutes, stirring occasionally. The noodles will cook down, absorbing the flavors. Remove from heat and carefully drain off most of the liquid.

    Return the skillet to the stovetop, and add the sliced cooked chicken and the remaining bruschetta mixture. Cook, stirring, for about a minute, until warmed through. Serve immediately, topped with Sonora Tortilla matchsticks.

    Leftovers keep well in the refrigerator for a few days. Reheat in the microwave or covered on the stove over low heat until warmed.

  • Sweet and Savoury Cheese Pecan Spread

    Sweet and Savoury Cheese Pecan Spread

    Deliciously easy pecan cheese spread is the perfect mix of sweet and savoury.

    Ingredients












    Directions

    Prepare homemade chips by cutting chip triangles from Sonora Tortillas. Bake at 350 until golden brown. Set aside.

    In a small bowl, combine the softened cream cheese, parsley, minced garlic, and minced shallot. Spread out onto a serving plate and set aside.

    In a medium sauce pan, add the raw pecans and dry roast them over medium heat for a few minutes until fragrant. Do not burn.

    Empty the pecans onto a plate and return the skillet to medium heat. Add butter, brown sugar, mustard, and Worcestershire sauce. Cook until mixture is bubbling and all sugar is dissolved, about 5 minutes.

    Add the pecans back to the butter and sugar mixture and stir to combine. Pour this mixture over the already plated cream cheese mixture, top with chopped chives, and serve warm Sonora Tortillas homemade tortillas chips.

  • Strawberry Cream Cheese French Toast Roll Ups

    Strawberry Cream Cheese French Toast Roll Ups

    Perfect for breakfast or brunch, these French toast roll-ups are made easy with our Sonora Tortillas.
    https://cravinghomecooked.com/strawberry-cream-cheese-french-toast-roll-ups/

    Ingredients








    Directions

    In a shallow bowl whisk the eggs, milk, cinnamon and vanilla extract until well combined. Set aside.

    Using a rolling pin, roll the bread until it’s flat. Slice the crusts off with a sharp knife. Spread with cream cheese on each slice of bread then top with a few pieces of strawberries, then roll them tight. Dip the roll up in the egg mixture and make sure all the bread has been coated. Repeat with remaining ingredients.

    Melt the butter over a medium-high skillet. Sear the rollups starting with the seam side down until they’re browned on all sides. Drizzle with maple syrup and serve.

  • Vegan Snack Wrap

    Vegan Snack Wrap

    These vegan snack wraps are a veggie-forward take on a classic; made even more delicious with our vegan-friendly Sonora Tortillas.
    https://plantifullybasedblog.com/2023/12/13/snack-wrap-vegan-easy/

    Ingredients






    Directions

    Bake the Gardein tenders according to package directions. If using different tender follow the package directions. You can also air fry if that is an option.

    While it bakes mix the ranch dressing with the water just to help thin it out for drizzling. I transferred mine into a ziploc bag and cut a little hold to make for prettier drizzling.

    When the tenders are done assemble the wraps: drizzle a bit of ranch onto the bottom of a tortilla, place a few lettuce leaves, 2 tenders, sprinkle some vegan cheese, and drizzle a little more ranch. Repeat with the remaining two wraps until all are made. Enjoy.

  • Blackened Chicken Snack Wrap

    Blackened Chicken Snack Wrap

    A chicken snack wrap for the ages loaded with delicious ingredients including cajun seasoned blackened chicken.
    https://badbatchbaking.com/blackened-chicken-snack-wraps/#wprm-recipe-container-10026

    Ingredients

    Wrap








    Seasoning










    Directions

    Prepare chicken tenders by removing the tendons, then drizzle chicken with olive oil, rubbing them on all sides. Sprinkle over the blackened seasoning on the front and back of the tenders, working it into the chicken to cover both sides in seasoning.

    Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add in the chicken tenders (working in batches to not overcrowd the pan if needed). Cook undisturbed for 2-3 minutes or until underside is dark golden brown, then flip once and reduce heat to low. Continue to cook 2-3 more minutes and set chicken aside under tented foil.

    In a clean skillet over low heat, warm the tortillas about 30 seconds per side. To assemble the wraps, spread the center on the wrap with mayo. Add on 1-2 chicken tenders, lay the cheese on top, add red onions, shredded lettuce and top it with a drizzle of honey mustard.