Stuffed Tortillas Recipes

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PUPUSAS DE QUESO (CHEESE-STUFFED TORTILLAS)



Pupusas de Queso (Cheese-Stuffed Tortillas) image

An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco.

Provided by Jenny

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 4

Number Of Ingredients 3

2 cups masa harina
1 cup water
1 cup queso fresco, crumbled

Steps:

  • Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
  • Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
  • Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Nutrition Facts : Calories 297.4 calories, Carbohydrate 46.8 g, Cholesterol 19.9 mg, Fat 7.3 g, Fiber 7.6 g, Protein 12.7 g, SaturatedFat 3.5 g, Sodium 85.3 mg

STUFFED TORTILLAS



Stuffed Tortillas image

This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1 onion, chopped
1 clove garlic, chopped
1 (28 ounce) can tomatoes
1 (5 1/2 ounce) can tomato paste
1 jalapeno pepper, seeded and minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander
1 onion, chopped
1 cup carrot, diced
1 cup sweet pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 (19 ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
2 tablespoons lime juice
2 tablespoons chopped coriander
12 7-inch flour tortillas
1 cup shredded cheddar cheese
3/4 cup sour cream or 3/4 cup plain yogurt

Steps:

  • Line two 9 x 13 baking pans with tin foil, set aside.
  • Make sauce by sauteing onions, garlic in a saucepan until soft.
  • Add remaining sauce ingredients, except coriander.
  • Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and stir in coriander.
  • While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
  • Cook until vegetables are softened (about 5 minutes).
  • Add jalapeno pepper, chili powder, oregano and cumin.
  • Cook for 1 more minute, remove from heat.
  • Stir in beans, corn, lime juice and coriander.
  • Mix well.
  • To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
  • Repeat, leaving yourself with 1/4 cup cheddar.
  • Pour sauce evenly over finished tortillas.
  • Cover with aluminium foil and bake at 350 degrees for 25 minutes.
  • Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 628.8, Fat 20.8, SaturatedFat 9.3, Cholesterol 34.7, Sodium 1174.3, Carbohydrate 91.1, Fiber 14.7, Sugar 15.3, Protein 23.6

STUFFED ROLLED TORTILLAS



Stuffed Rolled Tortillas image

Provided by Michele Urvater

Categories     Cheese     Vegetable     Bake     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 12 tortillas or 4 to 6 servings

Number Of Ingredients 12

For the Filling
3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
For the Assembly and Cooking
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
For the Garnishes: (use two or three of the following)
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Steps:

  • Preheat oven to 375°F.
  • Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
  • Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
  • Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

STUFFED TORTILLAS



Stuffed Tortillas image

Provided by Marian Burros

Categories     appetizer, side dish

Time 30m

Yield 4 tortillas

Number Of Ingredients 16

1/4 pound extra-lean ground beef
1/2 pound chopped onion
1 large clove garlic, minced
1/2 jalapeno, minced
2 teaspoons pure chili powder
1 teaspoon cumin
1/2 of a 1-pound package of soft tofu, drained and mashed
3/4 pound ripe fresh tomatoes
10 medium Greek, Italian or French olives, pitted and chopped
1/4 cup dry red wine
1/8 teaspoon salt
Freshly ground black pepper
4 9- or 10-inch flour tortillas
4 tablespoons nonfat plain yogurt
4 tablespoons reduced-fat sour cream
4 tablespoons chopped cilantro

Steps:

  • Saute ground beef in its own fat in a large nonstick pan until it is brown and crumbled. Set to the side of the pan.
  • Saute the onion, garlic and jalapeno until the onion begins to soften.
  • Stir in the chili powder, cumin and tofu and continue cooking.
  • Cut the tomatoes in quarters and squeeze out some of the seeds and juices. Dice and add to the pan. Stir the beef back into the other ingredients and add olives, wine, salt and pepper. Continue cooking until the liquid has been absorbed.
  • Heat the tortillas in a toaster oven.
  • Mix together the yogurt and sour cream.
  • When the tortillas are warm, arrange 1/4 of the beef filling down the middle of each one and top with 2 tablespoons of the yogurt-sour cream mixture and 1 tablespoon of cilantro. Roll up and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 587 milligrams, Sugar 8 grams, TransFat 0 grams

STUFFED TORTILLAS WITH TWO SAUCES



Stuffed Tortillas with Two Sauces image

Categories     Blender     Egg     Garlic     Onion     Tomato     Bake     Broil     Fry     Vegetarian     Cinco de Mayo     Lunch     Hot Pepper     Zucchini     Summer     Tortillas     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 21

For tomato sauce
1 1/2 pounds tomatoes, quartered
3 tablespoons vegetable oil, divided
1/2 cup water
1/2 cup chopped white onion
1 garlic clove
1 teaspoon cider vinegar, or to taste
1/2 to 1 fresh habanero chile, with seeds
For pumpkin-seed sauce
2 cups raw green (hulled) pumpkin seeds
4 cups water
6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried
2 tablespoons chopped white onion
1 garlic clove
For filling and tortillas
1 pound zucchini (3 medium), cut into 1/2-inch cubes
1 cup chopped white onion
1 cup plus 2 tablespoons vegetable oil, divided
4 hard-boiled large eggs, chopped
12 corn tortillas
Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling

Steps:

  • Make tomato sauce:
  • Preheat broiler.
  • Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
  • Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
  • Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
  • Make pumpkin-seed sauce:
  • Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
  • Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
  • Make filling:
  • Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
  • Fry and fill tortillas:
  • Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
  • Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
  • Cover with foil and bake until heated thourough, 15 to 20 minutes.
  • Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
  • Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.

SYLVIE'S VEGETABLE STUFFED TORTILLAS



Sylvie's Vegetable Stuffed Tortillas image

I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.

Provided by -Sylvie-

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 large flour tortillas (or 6 small ones) or 4 large corn tortillas (or 6 small ones)
1 (15 ounce) can chopped tomatoes, with juice
1 (15 ounce) can red kidney beans, drained
1 courgette, roughly chopped (aka zucchini)
6 medium mushrooms, sliced
1 1/2 red bell peppers, roasted, peeled and roughly chopped
1 small onion, chopped
1 tablespoon balsamic vinegar
1/2 tablespoon ground coriander
1/2 tablespoon paprika
1/2-1 tablespoon fresh ginger, grated
2 garlic cloves, minced
salt, to taste
pepper, to taste
1/2 cup of grated cheese
1 tablespoon olive oil

Steps:

  • In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
  • Add the garlic and fry for a further minute.
  • Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
  • Add the kidney beans and roast pepper, simmer for a further 10 minutes.
  • Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
  • Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
  • Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.

EGG-STUFFED TORTILLAS



Egg-Stuffed Tortillas image

In Spanish, this dish is called "huevos en camisa," or "eggs in a shirt," because the eggs are nestled in the delicate steam pockets of fresh tortillas. Serve them with bright salsa verde for an irresistible (and healthy!) breakfast or snack. (Note: You'll need homemade tortillas for best results, so see Chef Cámara's Homemade Corn Tortillas recipe.)

Provided by Gabriela Cámara

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

4 uncooked corn tortillas, see Homemade Corn Tortilla recipe
4 large eggs
fine sea salt
1/2 cup salsa verde, see Salsa Verde recipe

Steps:

  • Preheat a comal or skillet over medium heat. Meanwhile, cut freezer bag along either side to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again. Remove the flattened tortilla: it should be about 6 inches in diameter and an even thickness throughout.
  • Place tortilla onto the preheated comal or skillet. Watch for the edge of the tortilla to begin to dry out and turn opaque, 1 minute. Flip and cook the other side until the tortilla turns opaque and blistery, 1 more minute. After the third flip, when the tortilla puffs up, use your fingers or a spatula to take it off the comal. Quickly use a paring knife to make a 2-3-inch slit along one edge (watch out for hot steam!): now you have a tortilla pocket. Crack an egg into a small bowl, then slide the egg into the tortilla pocket and add a sprinkle of salt. Return the tortilla, now holding the egg, to the comal. Cook the tortilla for about 1 minute per side (or longer, depending on how "done" you like your yolk), until the egg feels set and there's no visible uncooked egg white. Repeat with other tortillas and eggs.
  • Serve immediately with pinch of salt on top and 1-2 spoonfuls of fresh salsa verde.

CHEESY STUFFED TORTILLAS RECIPE



Cheesy Stuffed Tortillas Recipe image

Create a unique tortillas recipe with honey ham, broccoli and melty KRAFT Singles! Our Cheesy Stuffed Tortilla Recipe features all the good stuff, basically.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings, one stuffed tortilla each.

Number Of Ingredients 4

4 flour tortillas (8 inch)
4 KRAFT 2% Milk American Singles
24 slices OSCAR MAYER Deli Fresh Honey Ham
2 cups finely chopped broccoli

Steps:

  • Preheat oven to 350�F. Top tortillas evenly with 2% Milk Singles, ham and broccoli.
  • Fold in opposite sides of each tortilla, then roll up. Place, seam-sides down, on baking sheet.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 1240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

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From foodnetwork.ca


STUFFED TORTILLA WITH BEEF, BEANS, CHEESE AND SWEET ONIONS
2020-02-08 Step 1. Gather the ingredients. Preheat the pan on medium-high heat and cook tortillas according to the directions on the package. Once tortillas are cooked, to the same skillet add two teaspoons of ghee, so the pan is coated, add onions and fry till golden brown. Add beef and brown till thoroughly cooked.
From flavorfulhome.com


STUFFED TORTILLA FRENCH TOAST RECIPE - RACHAEL RAY SHOW
2021-04-02 Preheat the oven to 350˚F. Mix the eggs, milk, 2 teaspoons cinnamon, the vanilla, and half the sugar in a bowl. In another bowl, mix the mascarpone and remaining 1 teaspoon cinnamon and ½ tablespoon sugar. Season the egg and mascarpone mixtures with salt. Grease a small skillet or baking dish about the size of the tortillas; if needed, cut ...
From rachaelrayshow.com


BAKED STUFFED TORTILLAS RECIPE - FOOD NEWS
Step 1, Use the metal blade of a food processor to chop the onion coarsely, pulsing 4 to 6 times. Step 2, Add the red pepper and pulse 3 or 4 times or until chopped to a medium coarseness. Step 3, Add the Farmer cheese and pepper; pulse 10 to 12 times to mix. Step 4, Set aside. Step 5, In a small bowl, beat the egg yolks lightly with a fork.
From foodnewsnews.com


STUFFED TORTILLA - RECIPES | COOKS.COM
Mix and chill the above ... thinly on flour tortillas, sprinkle some grated Cheddar ... a lot; recommend halving or use as dip with corn chips.
From cooks.com


STUFFED TORTILLA - TRIANGLES :: QUICK AND SIMPLE RECIPES
Heat just a little butter in a pan, arrange the stuffed tortillas and fry lightly until nicely browned on both sides and until the cheese melts. Transfer the finished cakes to a serving plate and serve with traditional guacamole and sour cream. Ingredients For meat. 1 tbsp olive oil; 500 g ground beef; 1 hot pepper (chopped) 1/2 teaspoon oregano; 1/2 teaspoon cumin; 2 tsp ground chilli …
From rosacooking.com


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