Stuffed tortillas, a delectable dish that combines the flavors of various fillings wrapped in a warm and pliable tortilla, offer a delightful culinary experience. From classic recipes passed down through generations to innovative creations bursting with unique flavors, the world of stuffed tortillas is vast and inviting. Whether you prefer traditional fillings like cheese and beans or are eager to explore bold combinations such as spicy chorizo and tangy tomatillo salsa, there's a stuffed tortilla recipe to satisfy every palate. In this article, we will embark on a journey through the world of stuffed tortillas, providing a selection of the finest recipes that showcase the versatility and deliciousness of this culinary delight. So, prepare your taste buds for a tantalizing adventure as we delve into the art of creating perfect stuffed tortillas.
Here are our top 5 tried and tested recipes!
STUFFED TORTILLAS
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
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
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
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
Provided by Marian Burros
Categories appetizer, side dish
Time 30m
Yield 4 tortillas
Number Of Ingredients 16
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
SYLVIE'S VEGETABLE STUFFED TORTILLAS
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
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.
YUCATáN EGG-STUFFED TORTILLAS WITH PUMPKIN SEED SAUCE
Number Of Ingredients 10
Steps:
- 1. Prepare the tomato sauce. Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes. Reserve on a plate to cool. 2. In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes. Add the garlic and cook 1 minute. Transfer to a blender. (Save the skillet for later use.) 3. To the blender, add the reserved pumpkin seeds, epazote, chile, and 1/2 cup of the broth. Process to a thick paste. Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce. Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes. Do not boil, or the sauce might curdle. (If it does, blend again.) Cover and reserve in the pan, off heat. 4. Reheat the tomato sauce. In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp. Stack on a plate. To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides. Lay the coated tortilla on a plate. Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter. Repeat until all are dipped, filled, and rolled. To serve, put 2 stuffed tortillas on each of 4 plates. Top with heated tomato sauce. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right tortillas: Use fresh, high-quality tortillas for the best results. Corn tortillas are a good choice for enchiladas and burritos, while flour tortillas are better for tacos and quesadillas.
- Use a variety of fillings: Don't be afraid to experiment with different fillings. Some popular options include cheese, beans, rice, meat, vegetables, and seafood.
- Season your fillings: Be sure to season your fillings with your favorite herbs and spices. This will help to add flavor and depth to your dish.
- Don't overstuff the tortillas: Overstuffing the tortillas will make them difficult to fold and cook evenly. Aim for a filling-to-tortilla ratio of about 1:2.
- Cook the tortillas properly: The best way to cook stuffed tortillas is to pan-fry them in a little oil. This will help to create a crispy exterior and a warm, gooey interior.
Conclusion:
Stuffed tortillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With so many different fillings and cooking methods to choose from, there's sure to be a stuffed tortilla recipe that everyone will love. So next time you're looking for a quick and easy meal, give stuffed tortillas a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love