Sonora Tortillas

Category: Snacks

Mexican snacks recipes

  • Layered French Toast Bake

    Layered French Toast Bake

    An easy breakfast, brunch or lunch with layers of cinnamon sugar, Sonora Tortillas and mascarpone cheese.
    https://www.thefoodinmybeard.com/tortilla-french-toast-cake/

    Ingredients









    Directions

    Preheat the oven to 350

    Mix the eggs, milk, 2 teaspoons of the cinnamon, the vanilla, and half the sugar in a bowl.

    In another bowl mix the mascarpone, and remaining cinnamon and sugar. Season both mixtures with salt and pepper.

    Grease a small skillet or baking dish that is about the same size as the tortillas.

    Dip a tortilla into the egg mixture and place at the bottom of the dish. Spread some of the cheese on top.

    Repeat until you have filled the skillet or baking dish. Top with a final egg soaked tortilla and add a few extra spoonfuls of egg mixture to it.

    Bake at 350 for about 45 minutes until lightly browned on top and cooked through.

    Cut and serve with lots of butter and syrup.

  • Spicy Korean Kimchi Nachos

    Spicy Korean Kimchi Nachos

    The perfect blend of flavours and textures for spicy and tangy fusion nachos blending a Mexican favourite with Korean flavours.
    https://coupleeatsfood.com/spicy-korean-kimchi-cheesy-nachos/

    Ingredients







    Spicy Sauce



    Directions

    Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the Sonora homemade tortilla chips at the bottom, lying them flat to form a bed of nacho chips. Place 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. Place the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 2/3 cup cheese and the other 1/2 cup of kimchi on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.

    To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.

    To make sunny side up eggs, heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.

    To assemble dish, place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.

  • 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.

  • 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.