Flour Tortillas - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Flour Tortillas (/showthread.php?tid=77529) |
Flour Tortillas - esgunn - 02-28-2009 OK, I need help. I needed flour tortillas for my enchilada making marathon, and hubby bought the wrong size. He won't take them back - did buy me the right size though. But now I have about 50 flour tortillas. Anyone have some good ideas/recipes for flour tortillas? Obviously I have already used them for enchiladas and we already had some for quesadillas which my kids love. Any luck freezing them? Prefered method? Any ideas would be great. Re: Flour Tortillas - BarbaraS - 02-28-2009 I freeze mine. They freeze well, be careful when separating them while they're frozen, which hasn't been a problem actually. But defrost them just before using them or else they dry up just like they would if you opened the package and left them out for an hour. Barbara Re: Flour Tortillas - chef_Tab - 02-28-2009 Erin, I am no expert, but a friend occasionally brings some fabulous tortillas from her favorite Mexican restaurant. I layer them with wax paper between and freeze them in a ziploc. This has worked well for me and I can take out as many as I need. You just need to be careful while they are frozen as they break easily. Re: Flour Tortillas - cjs - 02-28-2009 Yes, as someone else said they freeze beautifully - I'm drinking wine right now, but I do have lots of ideas for using them. Off the top of my head, I bet the kids would like some wraps made with them.... Re: Flour Tortillas - HomeCulinarian - 02-28-2009 Quote: Me, too. LOL Re: Flour Tortillas - Old Bay - 03-01-2009 They last in the fridge forever. Re: Flour Tortillas - Mare749 - 03-01-2009 Erin, how about quesadillas? My grandkiddies love them. You can let your children make their own, then grill it for them. Or maybe Mexican pizza or breakfast burritos? Maryann Re: Flour Tortillas - labradors - 03-01-2009 Apple-Pie "Burrito" (My own, crazy idea) Ingredients:
Baleadas (One of the basic, street foods of Honduras. Sale price: about 35 cents each - more with extras.) Ingredients:
Re: Flour Tortillas - cjs - 03-01-2009 Oh Labs, I did something like that a hundred years ago and it was great! (altho I might have started with a can of apple pie filling and doctored it if I remember right) "Me, too. LOL " - which, the ideas or the wine, Jeanette?? I like to make my own chips when I have some tortillas hanging around. Mexican pizzas cut in rounds and bake in muffin cups - fill with goodies (refried beans, sausage, cheese, etc.) Wraps with - Moo Shu pork or chicken filling scrambled eggs with goodies like ham, bacon or spam and cheeses Or, I bet the kids would love this one - * Exported from MasterCook * Pineapple 'n' Ham Sandwich Roll-ups Serving Size : 6 6 corn tortillas (about 6-inches) 1 8-ounce package cream cheese with pineapple -- softened 1/4 cup chopped walnuts or pecans 1/8 teaspoon pumpkin pie spice or ground cinnamon 1 6-ounce package thinly sliced ham (about 18 slices) 6 lettuce leaves (6 to 12) In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, Briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute). Do not brown. Cool slightly. Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap. Source: "The Tortilla Industry Association" - - - - - - - - - - - - - - - - - - - NOTES : Can also be made with wheat flour or whole wheat flour tortillas (about 6 1/2- to 8-inch size. It is not necessary to heat wheat flour or whole wheat flour tortillas before making roll-ups. Huevos Rancheros Tortilla Lasagna * Exported from MasterCook * Lunch Burritos Serving Size : 16 2 cups brown rice -- uncooked 4 cups water 60 ounces black beans -- 4 15-ounce cans 30 ounces pinto beans -- 2 cans 1 whole kernel corn -- (10 ounces) frozen -- 10 ounces 10 ounces tomatoes with green chilies 16 flour tortillas -- 10-inch 1 pound cheddar cheese -- shredded -- shredded Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks. Serve with additional salsa. Yield: "16 pieces" Description: "Suzanne/dksg posted this 1/06" "http://www.forums.cuisineathome.com/ --- Hmmm, don't remember Suzanne. Anyway there are a few ideas for you - have fun,Erin. Re: Flour Tortillas - labradors - 03-01-2009 The wraps are a great idea, Jean. I would vote for: Chicken-Caesar Wraps
Hummus wraps
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