PANAMANIAN TORTILLAS (THICK CORN CAKES)
This is my Grandmother's recipe for tortillas--she dictated it to me in very broken English! :) Panamanian Tortillas are completely unlike Mexican Tortillas. They are corn-based and are much thicker and have much more flavor. These can take a while to get down, especially the kneading and cooking, but they're more than worth it!! See my other recipe for Cheesy Panamanian Tortillas for next-day eating. If you make the masa before-hand, it will keep in the fridge for 2 or 3 days. For the more adventurous cook, try deep-frying or grilling instead of baking.
Provided by EmJoMay
Categories Breads
Time 30m
Yield 5 Tortillas, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
- Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
- It will form into a mixture called "masa".
- Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).
- To bake, put some of the butter in the pan and spread evenly. Heat the butter on med high.
- When butter is heated, place masa circles on the pan and let bake.
- Flip them every 2 or 3 min to evenly cook without burning.
- They will start to puff up and get golden.
- It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!
- Repeat the steps until all the circles are baked through.
Nutrition Facts : Calories 7.2, Sodium 349.8, Carbohydrate 1.6, Fiber 0.1, Protein 0.1
CHEESY PANAMANIAN TORTILLAS
The best way to eat/reheat Panamanian Tortillas! My mom swears up and down you can't reheat tortillas, but her siblings and I live for these. It makes a great breakfast or snack, especially for those on the go! You can use any kind of cheese, but beware of a few things: do not reheat tortillas more than once, and only use Panamanian Tortillas! They are not the same thing as Mexican Corn Tortillas, so make sure you know what you've got. ;) If you don't know how to make these tortillas, just check out the recipe I've posted under "Panamanian Tortillas". Also, don't use your toaster to reheat these. It's a good idea in theory, but it can ruin your toaster. lol. Have fun!
Provided by EmJoMay
Categories Breakfast
Time 6m
Yield 1 Cheesy Tortilla, 1 serving(s)
Number Of Ingredients 2
Steps:
- Slit open the tortilla.
- Use the knife or your fingers to open the rest of the inside of the tortilla to create a pocket--making sure not to cut the entire tortilla in two!
- Place the cheese in the pocket.
- Wrap the tortilla and cheese in a slightly damp paper towel or napkin, making sure to completely cover it.
- Place the bundle on a plate in the microwave and microwave on high for 30 seconds or until heated throughout.
- Unwrap the bundle and enjoy!
CHEESY TORTILLA LASAGNA
Enjoy the twin flavors of Italy and Mexico in this cheesy tortilla lasagna made with Old El Paso® enchilada sauce - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
- Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
- Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.
Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 50 mg, Fat 1, Fiber 7 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 7 g
CHEESY CHICKEN AND RICE TORTILLAS
My family likes this because it is fast and easy to throw together on nights when we don't have much time. Just dump everything into the crockpot in the morning and when you come home, dinner is done!
Provided by Kristen in Chicago
Categories One Dish Meal
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix soup, water, salsa, rice and chicken in slow cooker.
- Cover and cook on low 7 to 8 hours or until done.
- Serve on tortillas.
- Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).
TORTIZZAS
Inspired by California Pizza Kitchen's now-discontinued Greek pizza, as well as the Manhattan bar Our/New York's also-discontinued tortilla pizzas (affectionately called "tortizzas" by the patrons who remember them), this quick lunch or light dinner builds on a sturdy base of crispy, cheesy flour tortillas. A fresh mix of cucumbers, tomatoes and avocado, mounded atop the tortillas, makes you feel like you're eating a salad with your hands. Feta delivers sharpness and creaminess, as does the simple garlicky yogurt sauce that drapes each tortizza. A drizzle of honey at the end might sound out of place here, but it really brings together all the flavors, and is a popular dipping sauce for pizza in South Korea.
Provided by Eric Kim
Categories vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in upper and lower thirds of oven and heat oven to 400 degrees. Line two large sheet pans with parchment paper.
- Toss the cucumbers, tomatoes and 1/2 teaspoon salt in a colander set in the sink and toss to combine. Let sit to drain excess liquid, about 10 minutes.
- Meanwhile, arrange the tortillas on the sheet pans, four per pan, and sprinkle each with the mozzarella and dried oregano. Bake until the cheese is melted and lightly browned, and the tortillas' edges are crispy but still pale, 8 to 10 minutes.
- While the tortillas are baking, make the yogurt sauce: In a small bowl or measuring cup, whisk together the yogurt, garlic, lemon juice, honey and the remaining 1 teaspoon salt.
- To serve, evenly divide the drained cucumbers and tomatoes among the tortillas. Top each with feta, avocado and parsley, and spoon the yogurt sauce over everything, leaving some back to serve on the side. As a final flourish, lightly drizzle the tortizzas with honey. You can eat these flat like mini pizzas or folded like tacos.
CHEESY TORTILLA WRAP
A low fat sandwich alternative for lunch or a snack
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 10m
Yield Easily halved
Number Of Ingredients 5
Steps:
- Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.
Nutrition Facts : Calories 248 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.03 milligram of sodium
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