TORTILLA WORLD RECIPES

THE WORLD'S BEST TORTILLA SOUP RECIPE | ALLRECIPES

The World's Best Tortilla Soup Recipe | Allrecipes image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories Tortilla Soup

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 10 servings

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, CarbohydrateContent 28.3 g, CholesterolContent 109.6 mg, FatContent 35.5 g, FiberContent 3.7 g, ProteinContent 33.3 g, SaturatedFatContent 12.6 g, SodiumContent 1074.6 mg, SugarContent 5.2 g

TORTILLA ESPANOLA RECIPE | ALLRECIPES

Tortilla Espanola Recipe | Allrecipes image

Tortilla Espanola is a dish I make all the time at home. My boyfriend's family are Spanish, and he just loves this authentic dish. It's easy to prepare and always a crowd pleaser. Traditionally this dish only uses only onions, potatoes and egg; however I like to add a little green, either parsley or chives depending on your taste. They're both wonderful.

Provided by Jaime The Tomato Snob

Categories Breakfast Potatoes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil, or more if needed
2 large potatoes, peeled and thinly sliced
salt and pepper to taste
¼ teaspoon smoked paprika, or to taste
1 sweet Spanish onion, thinly sliced
6 eggs
1 teaspoon olive oil
1 bunch fresh parsley, coarsely chopped
1 tablespoon olive oil

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
In an ovenproof skillet over medium heat, heat 1 tablespoon of olive oil until it shimmers, and place the potatoes into the hot oil. Season with salt and pepper, and sprinkle with smoked paprika. Pan fry the potatoes, stirring and tossing occasionally, until they are beginning to soften, about 8 minutes. Stir in the onion, and cook, stirring occasionally, until the potatoes and onion are slightly browned and the onion is translucent, about 10 more minutes. Take the skillet off the heat, and allow to cool for about 5 minutes.
Beat the eggs with 1 teaspoon of olive oil in a large bowl. Stir in the parsley, add the potato-onion mixture, and lightly combine.
Heat 1 tablespoon of olive oil in the skillet over medium heat until it shimmers, then gently spoon the egg-potato mixture into the hot skillet. Reduce heat to medium-low, and shake the skillet a few times to help release the omelet from the bottom of the skillet.
Slide the skillet into the preheated oven, and bake until the omelet is puffed and the top is golden brown, about 5 minutes. A toothpick inserted into the center of the omelet should come out clean. Cut the omelet into pie-shaped pieces, and serve hot.

Nutrition Facts : Calories 340.3 calories, CarbohydrateContent 37.3 g, CholesterolContent 279 mg, FatContent 15.7 g, FiberContent 5.2 g, ProteinContent 14 g, SaturatedFatContent 3.5 g, SodiumContent 126.2 mg, SugarContent 3.7 g

More about "tortilla world recipes"

MAX AND ERMA'S TORTILLA SOUP - TOP SECRET RECIPES

After years of fielding requests to clone the delicious signature soup from this 100-unit chain, I was finally able to secure a couple carry-out samples from Max & Erma's at the Cleveland airport while I was there on a biz trip. Wrapped in a bundle of napkins and tucked into a carry-on bag, my samples arrived home in Vegas still warm and ready for analysis. For this one you'll need some white and dark fillets of chicken and a half pound hunk of cheese to shred. It's all that Cheddar cheese that makes this tortilla soup so good. And you'll definitely want to shred your own, since the pre-shredded stuff—while also more expensive—just doesn't melt as well in the chicken broth as cheese that's been shredded just before it goes into the pot. Update 2/8/17: This recipe may work better if you first make a sauce with the cheese before adding it to the soup. After step #2, combine 2 tablespoons of butter with 2 tablespoons of flour in a medium saucepan. Whisk in 1 cup of milk until thickened, about 3 minutes. Remove it from the heat and stir in the cheese until it's melted. Keep the cheese sauce warm over low heat until you need it. Reduce the cornstarch to 1 tablespoon and dissolve it into the chicken broth in a large saucepan. Add the chicken, sauteed vegetables, and remaining ingredients for the soup (except the cheese sauce) and bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Stir in the cheese sauce and simmer the soup for another 10 minutes while you bounce to step #4. Find more of your favorite famous soup recipes here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.1
Total Time 25 minutes0S
Calories 460 calories per serving

See details

TORTILLA ROLLUPS - THE PIONEER WOMAN

The first time I ever had a tortilla rollup was in the nineties.
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category main dish, snack

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side. Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.

See details

ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE - NYT COOKING

Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
Calories 63 per serving

Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

See details

TORTILLA ROLLUPS - THE PIONEER WOMAN

The first time I ever had a tortilla rollup was in the nineties.
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category main dish, snack

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side. Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.

See details

ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE - NYT COOKING

Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

See details

TORTILLA ROLLUPS - THE PIONEER WOMAN – RECIPES, COUNTRY ...

The first time I ever had a tortilla rollup was in the nineties.
From thepioneerwoman.com
Reviews 5
Total Time 20 minutes
Category main dish, snack

Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and pepper, and lemon juice. Stir to combine.Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and avocado. Let the veggies extend past the edges on either side. Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour. To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end pieces up so that the veggies stick out the top.

See details

ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE - NYT COOKING

Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

See details

10 BEST CHICKEN TORTILLA SOUP RECIPES - YUMMLY

Jan 18, 2022 · Best Chicken Tortilla Soup Healthy World Cuisine. corn, olive oil spray, ground cumin, garlic, cilantro, canned tomatoes and 20 more Chipolte Chicken Tortilla Soup Thyme - food …
From yummly.com

See details

THE BEST BURRITO SEASONING TO SPICE ... - THE TORTILLA CHANNEL

Here some examples of recipes to use this seasoning mix in: Beef burrito – made with a big tortilla and super tasty beef meat burrito Shredded chicken burrito – made with the best, slow-cooked …
From thetortillachannel.com

See details

MEXICAN TORTILLA PINWHEELS RECIPE | CDKITCHEN.COM

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun …
From cdkitchen.com

See details

ENCHILADA SEASONING MIX THAT WILL MAKE YOUR RECIPES EXCITING

Enchilada Recipes To Use Your Seasoning Mix. There are a lot of enchilada recipes on the Tortilla Channel that you can use this seasoning with. All you need to do is replace the spices in the recipe with 1 or 2 tablespoons of this enchilada spice blend. Take a look at the following recipes:
From thetortillachannel.com

See details

10 BEST CHICKEN TORTILLA SOUP RECIPES - YUMMLY

See details

TORTILLA PINWHEELS RECIPE | ALLRECIPES

20 Best New Breakfast Recipes of 2021 It was a big year for breakfast! The most important meal of the day got even more innovative in 2021. Convenience worked its way into a lot of our new breakfast recipes, especially with air fryer breakfast recipes.
From allrecipes.com

See details

TORTILLA ESPANOLA RECIPE | ALLRECIPES

A Spanish tortilla is an egg omelet full of potatoes and onion, started on the stove and finished in the oven. It makes a great light supper, and it's perfect for breakfast, brunch, lunch, or even cold.
From allrecipes.com

See details

BAKED TORTILLA CHIPS - THE BAKERMAMA

Sep 08, 2015 · Arrange tortilla wedges in a single layer on the prepared baking sheet. Spray the wedges with cooking spray and sprinkle each one with a little sea salt or kosher salt. Bake chips on the top rack of the oven for 10-12 minutes, rotating the baking sheet halfway …
From thebakermama.com

See details