Tortilla Crust Recipes

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

EASY TORTILLA PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
• Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

TORTILLA CRUSTED CHICKEN

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine crushed tortilla chips, cilantro, garlic powder, cumin, chili powder, black pepper and salt.
• Slice the chicken breasts lengthwise into long strips and place in a large resealable bag.
• Melt butter in the microwave. Pour the butter into the resealable bag with the chicken and shake until coated.
• Pour the tortilla crumb mix into the bag and shake thoroughly until all of the chicken strips are thoroughly covered.
• Place the chicken strips on a lightly greased baking sheet.
• Bake at 350 degrees for 30 minutes. Enjoy!

PARMESAN TORTILLA CRISPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
• RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)

Steps:

• In a small bowl, mix crushed chips and melted butter.
• Pat into the bottom and up the sides of a 9-inch pie plate.
• If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

TORTILLA CRUST

Steps:

• Sift the masa harina, flour and baking powder into a large bowl.
• Add water and oil and stir until a soft dough forms.
• Turn out dough onto a well floured board, pat into a round and gently roll to about 1/4 inch thickness.
• Carefully ease the crust into an 8 or 9 inch pie plate and prick the bottom.
• Bake at 400 for 15 minutes, fill with taco/chili filling and continue to bake for 45 minutes or until pie is done.