Tortilla Dressing Recipes

TORTILLA DRESSING

Steps:

• In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels. , In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°.

TORTILLAS

Steps:

• Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
• Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
• Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.

TORTILLA ROLL UPS

Steps:

• In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth.
• Add red pepper, celery, onions, and olives (if using), mix well.
• Spread about 3/4 cups on each tortilla.
• Place slices of the deli meat on top of the cream cheese mixture.
• Roll up tightly and wrap in plastic wrap.
• Refrigerate for at least 2 hours.
• Slice into 1/2 inch pieces.

TORTILLA DRESSING

Steps:

• In a medium-size skillet, add 1/4-inch of oil. Heat over medium-high heat until hot. Add corn tortilla strips, a few at a time, and fry until crisp, about 45 seconds. Remove with a slotted spoon and place on a double layer of paper towels to drain.
• Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
• Preheat oven to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes. Serve warm.

TORTILLA DRESSING

Steps:

• In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels.
• In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°. Yield: 9 cups.