Best 10 Grilled Tortilla And Onion Cake Recipes

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Welcome to the ultimate guide to creating a mouthwatering grilled tortilla and onion cake! This delectable dish combines the irresistible flavors of grilled tortillas and caramelized onions to create a savory and tantalizing meal. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with all the essential tips, tricks, and step-by-step instructions you need to master the art of grilling the perfect tortilla and onion cake. From selecting the freshest ingredients to achieving the ideal balance of spices, we'll guide you through each step of the process to ensure you create a dish that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

GARLIC-ONION TORTILLA STACK



Garlic-Onion Tortilla Stack image

Provided by Guy Fieri

Categories     side-dish

Time 16h50m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons minced fresh cilantro
3/4 cup roasted garlic
Olive Oil
2/3 cup canola oil
4 cups small-diced red onion (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
5 tablespoons grated Parmesan
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Twelve 8-inch flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • Add the garlic to a skillet over low heat with a little olive oil and cook until the garlic just squishes.
  • Meanwhile, in a large skillet over medium heat, heat the canola oil. Add the onions and cook until lightly browned but not overly dark, about 5 minutes, stirring regularly. Add the butter and sugar and cook until the onions have thoroughly browned, 20 to 25 minutes.
  • Add the roasted garlic, Parmesan, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Remove from the heat, transfer to a medium bowl and set aside to cool. Cover and refrigerate for at least 4 hours.
  • Reserve one-third of the mixture in the refrigerator to use to make the dipping sauce. Evenly spread the remaining mixture on the top of 11 of the tortillas. Stack the tortillas on top of one another and top with the remaining tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12 to 24 hours to set up.
  • Preheat a grill to medium. Cut the stack into 16 wedges. Using tongs, grill each wedge on the cut sides until it's warmed and grill marks appear.
  • Mix the reserved onion mixture with the balsamic vinegar to make a dipping sauce; season to taste. Serve the wedges with the dipping sauce.

GARLIC-ONION TORTILLA CAKE



Garlic-Onion Tortilla Cake image

Provided by Guy Fieri

Categories     appetizer

Time 14h25m

Yield 16 wedges

Number Of Ingredients 11

4 whole heads garlic
1 tablespoon extra-virgin olive oil
1 cup canola oil
4 cups finely chopped red onions (about 5 medium)
3 tablespoons unsalted butter
2 tablespoons sugar
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced fresh cilantro
12 large flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • Prepare the roasted garlic: Preheat the oven to 375 degrees. Cut the top 1/2 inch off the garlic heads and discard. Place the heads on a large piece of foil and drizzle with the olive oil. Wrap up foil tightly; place the package in a small baking dish. Roast until the garlic is soft and lightly browned, 1 hour.
  • Meanwhile, prepare the tortilla cake: Combine the canola oil and onions in a large saute pan over medium heat. Cook for 5 minutes, stirring (don't over brown). Add the butter and sugar; cook, stirring to caramelize. Remove from the heat and let cool.
  • Once cooled, mix the onions with the parmesan, mayonnaise and cilantro in a bowl. Squeeze the roasted garlic out of their skins and stir into the onion mixture. Refrigerate for at least 30 minutes.
  • Set aside 1/3 of the onion mixture in the refrigerator for the dipping sauce. Spread 2 tablespoons of the remaining mixture on top of a tortilla and cover with another tortilla. Repeat, spreading and stacking the tortillas; finish with a tortilla with no mixture on top. Wrap the tortilla stack in plastic wrap and let set up for 12 to 24 hours in the refrigerator.
  • After the stack has set up, cut into 16 wedges. Preheat a grill or grill pan; warm wedges over medium heat until both sides are marked. Combine the reserved onion mixture with the balsamic vinegar to make the dipping sauce.

GREEN ONION CAKES



Green Onion Cakes image

An excellent and simple recipe, these will make some delicious green onion cakes that are addictive and are just as good, if not better, than the store bought ones.

Provided by spicyme

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h10m

Yield 8

Number Of Ingredients 6

3 cups bread flour
1 ¼ cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil, or as needed

Steps:

  • Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
  • Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
  • Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.

Nutrition Facts : Calories 49.1 calories, Carbohydrate 2.1 g, Fat 4.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 25 mg, Sugar 0.7 g

GRILLED CHICKEN QUESADILLAS



Grilled Chicken Quesadillas image

This delicious recipe is prepared by using adobo seasoned grilled boneless chicken thighs, layering tortillas with a combination of the chicken, cheese, and onion, and heating directly on the grill. Serve with salsa and sour cream.

Provided by Thuy Ortiz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 6

Number Of Ingredients 7

2 pounds boneless, skinless chicken thighs
adobo seasoning to taste
12 (10 inch) flour tortillas
1 ½ cups shredded Mexican cheese blend
1 onion, chopped
1 (6 ounce) can sliced black olives, drained
1 (7 ounce) can diced green chilies, drained

Steps:

  • Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
  • Heat grill for medium-high heat.
  • Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
  • Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

Nutrition Facts : Calories 850.7 calories, Carbohydrate 86.5 g, Cholesterol 125.7 mg, Fat 24.6 g, Fiber 6.5 g, Protein 46.4 g, SaturatedFat 10.9 g, Sodium 1665.2 mg, Sugar 1.8 g

GRILLED TORTILLA AND ONION CAKE



Grilled Tortilla and Onion Cake image

Categories     Cheese     Dairy     Onion     Appetizer     Broil     Vegetarian     Parmesan     Summer     Grill     Chill     Grill/Barbecue     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 8 slices

Number Of Ingredients 8

twelve 7- to 8-inch flour tortillas
1 1/2 pounds red onions, chopped fine (about 3 cups)
2 tablespoons olive oil
3/4 cup minced fresh parsley leaves
1/3 cup freshly grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon balsamic vinegar
about 3 dozen wooden picks

Steps:

  • Prepare grill
  • On a rack set about 5 inches over glowing coals toast tortillas lightly a few at a time, turning them once, until they begin to puff on each side but are still soft. Alternatively, tortillas may be toasted on a stove-top griddle over moderately high heat.
  • In a large non-stick skillet cook onions in oil over moderately low heat, stirring occasionally, until soft, about 15 minutes. Transfer onions to a bowl and cool. Stir in parsley, Parmesan, 1/2 cup mayonnaise, and salt and pepper to taste.
  • Spread onion mixture on 11 tortillas, stacking them, and top the stack with remaining tortilla. Wrap cake well in plastic wrap and chill at least 1 hour and up to 4 hours.
  • Discard plastic wrap and with large sharp knife cut cake into 3/4-inch-wide slices (not wedges). Turn each slice onto its side and secure ends and middle with wooden picks.
  • In a small bowl stir together vinegar and remaining 1/4 cup mayonnaise and brush some of mixture on a cut side of each slice.
  • Grill slices, mayonnaise sides down, until golden brown, 3 to 4 minutes. Brush tops with remaining mayonnaise mixture, turn slices, and grill until golden brown, 3 to 4 minutes more.
  • Alternatively, broil slices on rack of broiler pan about 4 inches from heat, mayonnaise sides up, until golden brown, 3 to 4 minutes. Turn slices and brush tops with remaining mayonnaise. Broil until golden brown, 3 to 4 minutes more.
  • Discard wooden picks

GARLIC AND ONION TORTILLA CAKE



Garlic and Onion Tortilla Cake image

I got this recipe while watching Guy Fieri on Food Network and tried it. It sounds odd. But I was amazed how good it is. I'm posting it here for safe keeping.

Provided by kmergirl

Categories     Lunch/Snacks

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2/3 cup canola oil
4 cups small chopped red onions
3 tablespoons butter
2 tablespoons sugar
3/4 cup roasted garlic, from jar
5 tablespoons grated parmesan cheese
1/4 cup mayonnaise
3 tablespoons minced cilantro leaves
salt and pepper
12 flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
  • Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
  • After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
  • Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.

Nutrition Facts : Calories 892.5, Fat 58.9, SaturatedFat 11.6, Cholesterol 32.2, Sodium 843.2, Carbohydrate 80.9, Fiber 5.6, Sugar 16.1, Protein 13.2

GARLIC ONION TORTILLA STACK



Garlic Onion Tortilla Stack image

The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult, but allow yourself enough time(it has to sit 12-24 hours in fridge) . Enjoy!

Provided by Sharon123

Categories     Grains

Time 1h

Yield 6-8

Number Of Ingredients 12

2/3 cup canola oil (or other mild oil)
4 cups red onions, diced small (about 2 pounds)
3 tablespoons unsalted butter
2 tablespoons sugar
3/4 cup roasted garlic
5 tablespoons parmesan cheese, grated
1/4 cup mayonnaise
3 tablespoons minced cilantro
kosher salt
fresh ground black pepper
12 (8 inch) flour tortillas
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring regularly, until lightly browned but not overly dark.
  • Add the butter and sugar and cook until the onion has thoroughly browned and caramalized, about 20-25 minutes. Remove from the heat, move to a medium bowl, and set aside to cool down.
  • Add the garlic, Parmesan cheese, mayonnaise, cilantro and salt and pepper to taste and stir to combine. Cover and chill in the fridge for at least 4 hours.
  • Reserve 1/3 of the mixture in the fridge to use to make the dipping sauce.
  • Evenly spread the remaining mixture on the top of all of the toritllas. Stack the tortillas on top of one another and top with the last tortilla. Wrap the tortilla stack in plastic wrap and refrigerate for 12-24 hours to set up.
  • Preheat a grill to medium heat. Cut the stack into 16 wedges. Using tongs, grill each wedge on all sides until it is warmed and grill marks appear.
  • Serve with the dipping sauce and enjoy!

Nutrition Facts : Calories 759.8, Fat 43.3, SaturatedFat 8.8, Cholesterol 21.5, Sodium 855.1, Carbohydrate 80.7, Fiber 5.7, Sugar 12.5, Protein 13.3

GRILLED STEAK & ONION TACOS



Grilled Steak & Onion Tacos image

Fire up the grill for soft tacos stuffed with zesty beef, sweet and tender red onions, and health-boosting avocado. Oh, yeah!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 beef top sirloin steak (1 to 2 pounds)
2 tablespoons taco seasoning
2 medium red onions, cut into 1/2-inch slices
2 teaspoons olive oil
8 flour tortillas (6 inches)
2 medium ripe avocados, peeled and sliced
Sour cream, fresh cilantro leaves and lime wedges

Steps:

  • Sprinkle steak with taco seasoning. Lightly coat grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes., Meanwhile, brush onions with oil. Grill, uncovered, over medium heat for 3-4 minutes on each side or until tender., Grill tortillas on each side until warm. Thinly slice steak. Top tortillas with steak, avocado and onions Serve with sour cream, cilantro and lime wedges.

Nutrition Facts :

CARAMELISED ONION TORTILLA



Caramelised onion tortilla image

Serve this vegetarian baked Spanish omelette with potato slices and sweet onion in thick wedges

Provided by Jennifer Joyce

Categories     Buffet, Starter

Time 55m

Number Of Ingredients 4

2 large onions , halved and thinly sliced
5 tbsp olive oil
800g waxy potato , peeled and thinly sliced
6 large eggs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Using a large frying pan, soften the onions with 1 tbsp olive oil and some seasoning. Cook over a low heat for 20 mins or until golden and caramelised.
  • Place the potato slices, 3 tbsp olive oil and seasoning onto a large baking tray or 2 small ones and toss them around. Bake for 15 mins until potatoes are soft, but not brown.
  • Mix the eggs in a large bowl with more seasoning. When the potatoes and onions are done, toss them in and mix well. Add the remaining 1 tbsp oil to a 20cm frying pan, warm it and pour in the egg mixture. Allow to cook slowly over a low heat for 20-25 mins.
  • When nearly all the liquid egg is gone, you will need to flip it over. Place a plate on top of the pan and invert the tortilla, holding the plate firmly while doing so. Slide the tortilla back into the pan and cook for another 3-4 mins. Alternatively, if you aren't too confident about flipping and your pan is ovenproof, place the pan under the grill for a few mins until the top is done. Serve cut into wedges, warm or at room temperature.

Nutrition Facts : Calories 215 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

GRILLED ONION & SKIRT STEAK TACOS



Grilled Onion & Skirt Steak Tacos image

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 8

2 beef skirt or flank steaks (1 pound each)
1 bottle (12 ounces) beer
1/4 cup lime juice
3 tablespoons olive oil, divided
8 spring onions or green onions
1-1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
Corn tortillas, minced fresh cilantro and lime wedges

Steps:

  • Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

Tips:

- Always use fresh ingredients for the best flavor and texture. - Don't overmix the batter; a few lumps are okay. - If the batter is too thick, add a little more milk or water. - Make sure the skillet is hot before adding the batter. - Cook the tortillas over medium heat; otherwise, they will burn. - Flip the tortillas only once; otherwise, they will fall apart. - Keep the tortillas warm in a tortilla warmer or wrapped in aluminum foil until serving. - Serve the tortillas with your favorite fillings, such as cheese, beans, meat, and vegetables.

Conclusion:

Grilled tortilla and onion cake is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is easy to make and can be customized with your favorite fillings. Whether you like it simple or loaded with toppings, this cake is sure to be a hit. So next time you are looking for a quick and easy meal, give grilled tortilla and onion cake a try. You won't be disappointed!

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