Not So Irish Green Tortilla Appetizers Recipes

TORTILLA APPETIZER RECIPE

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain.
• Stir in salsa and chili powder; simmer on low heat 3 min., stirring occasionally.
• Place tortilla chips in single layer on rimmed baking sheet; fill with meat mixture, adding about 1 tsp. to each. Top with cheese.
• Bake 3 to 5 min. or until cheese is melted. Top with sour cream and onions.

PORK 'N' GREEN CHILI TORTILLAS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add the pork. Seal bag and toss to coat. , In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender. , Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up.

SPANISH TORTILLA BITES WITH WINTER GREENS AND GARLIC

Steps:

• In a 12- to 14-inch non-stick skillet over medium heat, heat 1 tablespoon oil. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and cook, tossing occasionally, until wilted and softened, about 5 minutes. Transfer to a large bowl and set aside.
• Wipe out the skillet and heat 2 cups oil over medium heat until a potato added to the oil sizzles gently. Add half the potatoes and onion to the pan. Cook, stirring occasionally, until the potatoes are soft but not browned, 15 to 20 minutes. Remove potato mixture with a slotted spoon and transfer to the bowl with the greens. Repeat with remaining potato mixture, reserving oil. Season potato mixture with 1 1/2 tablespoons salt and a few grinds of pepper. Add the eggs and stir carefully to combine, keeping the potatoes intact.
• In the same skillet over medium-high heat, add 1/4 cup reserved oil and swirl to coat. When the pan is hot, add the egg mixture and reduce the heat to low. Give it a shake and gently agitate the eggs in the middle of the pan with a spatula. As the tortilla sets, occasionally shake the pan and run the spatula along the rim to keep the tortilla from sticking. Cook until the eggs are almost set, 25 to 35 minutes.
• Meanwhile, make the pimentón aioli. In a small bowl, stir together mayonnaise, pimentón, Tabsaco, and garlic. Refrigerate until ready to use.
• When you can easily lift the side of the tortilla up with the spatula and see underneath, it is ready to flip. Place a plate, platter, or inverted or rimless baking sheet larger than the skillet on top of the tortilla in the skillet, then flip the skillet over so the tortilla transfers onto the plate. Slide the tortilla back into the skillet and add any runny egg that was left on the plate. Continue to cook until tortilla is light golden on the underside, pushing the edges under to give it a nice round shape, 5 to 7 minutes more.
• Flip tortilla onto a wire rack to cool. To serve, thinly slice around the perimeter to square off the sides (save those for a cook's treat). Cut the tortilla in 6 equal rows lengthwise and widthwise to make 36 bites. Serve tortilla with aioli for dipping.
• DO AHEAD: The tortilla can be made 3 days in advance, kept whole, wrapped tightly in plastic, and refrigerated. The aioli can be made 3 days in advance and refrigerated.

GREEN CHILE TORTILLA SCRAMBLE

Steps:

• Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

NOT SO IRISH, GREEN TORTILLA APPETIZERS

Steps:

• Combine all ingredients except tortillas. Stir well to blend.
• Spread a thin layer on one side of each tortilla. Roll up jelly roll style.
• Wrap in plastic wrap individually and chill. I have made up to two days ahead and still have great results.
• Remove from wrap and slice into approximately 3/4 to 1 inch slices. The end slices are usually not so pretty so these can be a chef's treat.
• If you like things a little spicier you can add jalapenos into the mix.

TORTILLA MUSHROOM APPETIZER

Steps:

• Pour boiling water over the dried mushrooms and soak for 5 minutes, drain& chop the mushrooms.
• When the tortillas are almost crisp, (3-5min 350 oven), remove from oven, sprinkle with the chili if using sprinkle the cheese evenly over the two tortillas, add the mushrooms.
• Broil until the cheese bubbles apprx 6 minutes.
• Slice each tortilla into 6 wedges& serve.

MEXICAN TORTILLA APPETIZERS

Steps:

• Spoon dip over each tortilla (equally) using all the dip.
• Spread dip all the way to edges.
• Sprinkle 1/4 the chicken over each tortilla.
• Roll up each tortilla.
• Place on plate seam side down.
• Cover with wrap and refrigerate for at least 2 hours.
• Cut each roll into 6 slices.
• Serve with salsa.

TORTILLA APPETIZERS

Steps:

• drain black olives and green chilies well if using canned, or.
• finely dice fresh black olives and fresh green chilies.
• dice garlic and green onions finely.
• mix sour cream and softened cream cheese.
• mix black olives, green chilies, onions, garlic and salt
• stir into mixture of cream cheese and sour cream.
• stir in shredded cheddar.
• Soften flour tortillas either by warming thoroughly, in bag, in microwave for 2 minutes, or by tossing individually on hot griddle.
• spread each flour tortilla, one at a time, with 1/4- 1/2 cup mixture, spreading thinly.
• begin rolling tortilla, tightly to prevent gaps, then roll gently to encase filling until rolled.
• Slide tortillas into plastic bag, remove air, and refrigerate overnight until flavors have melded.
• Slice thinly, lay out on plate, and serve with bowls of salsa.
• Voila!

TORTILLA PINWHEEL APPETIZER

Steps:

• Spread 1/3 cream cheese over each tortilla. Place 2 slices ham (side by side) across the bottom of each tortilla. Place gherkins lengthwise along the bottom of the tortilla (on top of the ham).
• Roll up from the bottom, making a long roll. Wrap in plastic wrap and chill.
• To serve, cut into 1 inch slices. I put a toothpick through each slice and put on a nice platter to serve.