Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Poblano Chile Gratin

    Poblano Chile Gratin

    Stuffed, layered, dolloped or rolled – this poblano chili gratin pairs delectably with our vegan-friendly Sonora tortillas for brunch, lunch or dinner!

    https://food52.com/recipes/27156-poblano-chile-gratin

    Ingredients









    Directions

    Preheat the broiler. Place the poblano chilies on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chilies occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chilies, remove the seeds, and slice into thin strips.

    Preheat the oven to 400°F and spray a large oval baking dish with nonstick cooking spray. Toss together the chilies, potatoes, onions, and 1 cup of cheese and transfer to the prepared baking dish. Whisk together the heavy cream and milk in a small bowl and season with salt and pepper, to taste. Pour evenly over the potato mixture. Sprinkle the remaining cup of cheese over the top. Bake for 45 minutes to 1 hour, until the potatoes are tender. Remove from the oven and let rest for 10 minutes before serving.

  • Vegan Sweet Potato Quesadillas

    Vegan Sweet Potato Quesadillas

    What would you do with a bag of tortillas? With just a fold and a flip these vegan sweet potato quesadillas whip up in under twenty minutes for an easy snack or mealtime! Enjoy these on our great tasting, vegan-friendly Sonora Casa tortillas! Also free from artificial flavors, colors and preservatives.

    https://biancazapatka.com/en/vegan-sweet-potato-quesadillas/#recipe

    Ingredients

    For the Filling









    For the Quesadillas



    Directions

    Sweet Potato Filling

    Heat the oil in a large skillet over medium heat. Add the grated sweet potato and roast for 30 seconds. Then add the spices and stir to combine.

    Once the pan is sizzling, add a little bit of water, then cover the pan and reduce heat to low to avoid burning the contents. Cook for about 6 minutes, stirring occasionaly.

    Add baby spinach, stir to combine and cook for about further 2 minutes, until the sweet potato is tender and cooked through.

    Stir in beans, corn, and parsley and cook for about 1 minute longer, or until heated through. Season with salt and pepper to taste.

    Quesadillas

    Heat a non-stick pan over medium heat and brush with a little bit of oil.

    Spread about 3 tbsp of the filling evenly over half of 1 tortilla, leaving a 1/2-inch border. Cover filling with grated cheese and fold over then empty side of the tortilla, pressing down carefully by using a spatula, so that it sticks a little. (you can place 2 folded tortillas at a time in the pan)

    Cook for about 2-3 minutes, flip and cook from the other side until golden and crispy.

    Repeat with remaining filling and as many tortillas as needed (about 4-6, depending on the exact size)

    Transfer quesadillas to a cutting board. Slice each quesadilla into three even wedges using a sharp knife or pizza cutter.

    Serve immediately, with guacamole or other dips of choice. Enjoy!

  • Mexican Avocado Toast

    Mexican Avocado Toast

    Hungry? Go make some Mexican avocado toast. Bread, tomatoes, jalapeño, cilantro, avocados, lime, cilantro and you’re there. 10 minutes to make and so simple. Healthy yet delicious – for breakfast or a quick snack!
    https://www.mexicanplease.com/mexican-avocado-toast-3-ways/

    Ingredients




    For the Pico de Gallo






    Directions

    Cut 2 avocados open and remove the pits. Add the flesh of the avocados to a bowl along with a 1/2 teaspoon of salt. Mush and mix well.

    For the Pico de Gallo, start by giving the veggies a good rinse. Chop up 2 tomatoes, 1/2 onion, 1/2 jalapeno, and 15-20 sprigs cilantro. Add to a mixing bowl along with 1/2 teaspoon salt and the juice of 1/2 lime. Combine well and take a taste for seasoning, adding more salt or lime juice if necessary (and heat!).

    Toast the bread and add a layer of mushed avocado to each piece of bread. Top with the freshly chopped Pico de Gallo and serve immediately.

  • Sweet Potato Wedges with Tajin

    Sweet Potato Wedges with Tajin

    These sweet potato wedges are to die for! With an air fryer, you can make these delicious, crispy wedges in around half an hour. All you need is sweet potatoes, oil, and tajin seasoning. Great alongside a burger or as an awesome late night snack. Goes surprisingly well with some sipping tequila.
    https://beyondmeresustenance.com/air-fryer-sweet-potato-wedges/

    Ingredients





    Directions

    Preheat air fryer to 400°.

    Cut the sweet potatoes in wedges, about ½” to ¾” at the thickest part.

    Toss the sweet potato(es) with the oil.

    Sprinkle the tajín lightly over the wedges, and thoroughly toss again. Add additional tajín as needed. See post photos for reference.

    Add the prepared wedges to the air fryer. Close the lid. Cook 10 minutes, shake, and cook an additional 10 minutes until they’re crisp and have browned edges. The interior of the wedges should be tender.

    Garnish as desired, and serve.

  • Elotes Dip

    Elotes Dip

    Corn season, for sure! Stop what you’re doing, and make this elotes dip. It’s made with the same ingredients as Mexican street corn. Serve this creamy corn dip alongside some tortilla chips, it’ll be gone in no time. So good!
    https://littlespicejar.com/creamy-mexican-corn-dip-elotes-dip/

    Ingredients





    Directions

    Base

    Whisk together the melted butter, lime juice, and mayonnaise in a medium bowl. Season with garlic powder, salt, and ancho chili powder.

    Everything else

    Add the corn, cilantro, jalapeños, Cotija cheese and using a rubber spatula, stir to combine. Taste and adjust with additional seasonings as desired.

    Serve

    Allow to cool for several hours (it intensifies the flavors even more) or serve immediately along with tortilla chips.

  • Papas Rellenas

    Papas Rellenas

    Papas Rellenas…. Yummy!. Just can’t say no to crispy potato balls stuffed with ground beef. Serve alongside your favourite hot sauce, oh my!

    https://www.cookedbyjulie.com/papas-rellenas/

    Ingredients

















    Directions

    Start by peeling the potatoes and rinsing them in cold water. Chop them into quarters and place them in a large pot. Cover with water and cook for 25-30 minutes or until fork-tender.

    Once the potatoes are fork-tender, drain well. Pass hot potatoes through a ricer into a large bowl. Add the egg, butter, granulated garlic, and salt. Season generously. Let the potato mixture cool completely.

    While the potatoes cool, prepare the ground beef mixture. Heat some oil in a large skillet over medium-high heat. Add the beef and brown completely. This should take about 10 minutes. Add the onions and tomato paste and cook for 2-3 minutes. Stir in the garlic, adobo, sazon, bay leaf, tomato sauce, and olives. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. Allow the beef mixture to cool completely.

    Measure out about 1/4 cup of the potato mixture onto the palm of your hand. Flatten the potato mixture with an indentation in the center. Add about 1-2 tbsp of the beef mixture to the center and roll the potato into a ball. You can make these as small or big as you like.

    In a bowl, whisk 3 eggs. Add the plain breadcrumbs to a separate dish and season with salt and pepper

    Dip the balls into the egg mixture and then roll in the breadcrumbs. Repeat this process twice or until the potato balls are completely coated. Place the potato balls on a lined baking sheet with parchment paper and freeze for 30 minutes.

    Heat some oil and fry the potato balls for 2-3 minutes on each side or until golden brown. It’s important to flip the potato balls frequently for even coloring.