Flour Tortillas Sun Dried Tomato Red Bell Pepper Garlic Recipes

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FLOUR TORTILLAS (SUN-DRIED TOMATO, RED BELL PEPPER, GARLIC &



Flour Tortillas (Sun-Dried Tomato, Red Bell Pepper, Garlic & image

Homemade Tortillas are so good! There is nothing like a homemade tortilla right off the stove. You can make them by hand or use your bread machine (both follow). Also you can use anywhere from 3 Tablespoons of shortening or lard to the 1/2 cup. I only used a 1/4 cup and they were wonderful. Flavored tortillas are made using dried pasta sauce mixes, such as Knorr brand. You can use any of the following: Red Bell Pepper Pesto, or Sun-Dried Tomato Pesto, or Garlic & Herb, or Parma Rosa Pasta Mix, Carbonara ,or Four Cheese. Cooking time is rising time.

Provided by NcMysteryShopper

Categories     Breads

Time 32m

Yield 12 Tortillas

Number Of Ingredients 6

3 cups all-purpose flour
2 teaspoons baking powder (use 1 teaspoon for thinner tortilla)
2 teaspoons salt
1/2 cup shortening (you can use anywhere between 3 Tablespoons to 1/2 a cup - 1/4 cup works well) or 1/2 cup lard (you can use anywhere between 3 Tablespoons to 1/2 a cup - 1/4 cup works well)
3/4 cup hot water
1 (1 5/8 ounce) package pasta sauce, mix dried (optional)

Steps:

  • By Hand:.
  • Combine the flour, baking powder,salt, and optional dried pasta sauce mix. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  • With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  • Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  • Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.
  • Bread Machine:.
  • Combine flour, baking powder,optional dried pasta sauce mix, and salt in bread machine. Cut shortening into pieces about the size of olives, and drop inches.
  • Start mix cycle and slowly add tap water. Let cycle run five or six minutes, then stop machine.
  • Remove dough from bread machine, cover with a warm wet towel and let sit for 15 minutes, so dough can relax. (Do not skip this step or dough will be difficult to form into tortillas.).
  • Pinch off egg-sized pieces of dough and roll into balls. Use a rolling pin to roll them into thin rounds.
  • Heat a dry cast-iron skillet to medium. Transfer tortillas to skillet and cook until spots on the bottom are dark brown. Flip tortillas and cook on second side until spots are dark brown.
  • Serve immediately. Keep warm in the folds of a kitchen towel if necessary.

CALIFORNIA TORTILLA PIZZAS



California Tortilla Pizzas image

This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese.

Provided by Brent BeSaw

Categories     Appetizers and Snacks     Cheese

Time 25m

Yield 2

Number Of Ingredients 8

2 teaspoons canola oil
½ cup chopped onion
½ cup chopped green bell pepper
2 (6 inch) flour tortillas
¼ teaspoon dried oregano
⅛ teaspoon garlic powder
1 tomato, sliced
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
  • Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
  • Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 22.2 g, Cholesterol 18.1 mg, Fat 11.4 g, Fiber 3 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 345.6 mg, Sugar 5.1 g

HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)



Homemade Flavored Tortillas ( Roasted Red Pepper, Spinach Etc) image

I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.

Provided by BETHANY T.

Categories     Breads

Time 50m

Yield 10 serving(s)

Number Of Ingredients 5

2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons lard or 1 1/2 tablespoons shortening
1/4 cup water (or liquid from the peppers)
1/4 cup roasted red pepper (or spinach or whatever you want)

Steps:

  • Sift together flour and salt into a bowl.
  • Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
  • In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
  • Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
  • Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
  • Divide dough into balls roughly smaller than a ping pong ball.
  • On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
  • Cook tortillas on a hot ungreased pan for a minute or two on each side.
  • Keep warm in a bowl covered with foil or a damp towel.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

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