LOW FAT TORTILLA BREAD BOWLS
Make and share this Low Fat Tortilla Bread Bowls recipe from Food.com.
Provided by janem123
Categories Breads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Line a 1 1/2 quart glass bowl with one tortilla.
- Prick holes in the tortilla with a fork.
- Microwave for 1 1/2 to 2 minutes or until the tortilla is crisp.
- Remove bowl and tortilla from oven and allow to cool a little.
- Remove the tortilla from the the bowl.
- Repeat process for remaining tortillas.
Nutrition Facts :
LOW FAT TORTILLA CASSEROLE (VEGETARIAN)
From our local newspaper. You can use black beans or pinto beans instead. You can use stewed tomatoes instead of the diced. You can also use flour tortillas if you prefer. Likewise, you can substitute any kind of hard cheese.
Provided by windhorse23
Categories Beans
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first seven indgredients in a mixing bowl and mix thoroughly.
- Lightly oil a wide 2 quart casserole and layer as follows: 4 tortillas (overlapping each other to cover the bottom), half the bean mixture, half the cheese. Repeat the layers.
- Bake for 15 to 20 minutes at 400 degrees or until the cheese is bubbly.
- Top with lite sour cream and salsa if desired.
QUICK AND EASY BREAD BOWLS
Impress all your friends by serving cream soups or dips with this bread bowl recipes. It's one of the most popular recipes on my blog, yammiesnoshery.com. -Rachel Heidenreich, Marshall, Michigan
Provided by Taste of Home
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a kitchen towel and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 500°. Punch dough down. Divide and shape into 6 balls. Place 3 in. apart on 2 baking sheets that have been generously sprinkled with cornmeal or greased. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Spray loaves with water; if desired, generously sprinkle with sesame seeds. Using a sharp knife, score surface with shallow cuts in an "X" pattern. Bake 2 minutes. Reduce oven setting to 425°. Bake until golden brown and internal temperature reaches 190°-200°. Remove from pans to wire racks to cool completely., Cut a thin slice off the top of bread. Hollow out bottom portion of loaf, leaving a 1/2-in. shell. Discard removed bread or save for another use, such as croutons.
Nutrition Facts : Calories 283 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 396mg sodium, Carbohydrate 57g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 234.2 mg
TORTILLA BOWLS
I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven.
Provided by Dreamer in Ontario
Categories Breads
Time 3m
Yield 1 tortilla bowl
Number Of Ingredients 2
Steps:
- Microwave Oven Method:.
- Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
- Turn measuring cup upside-down and press tortilla over bottom and sides.
- Microwave on high (100%) for 1 minute.
- Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
- If necessary, press tortilla against measuring cup again.
- Turn out onto rack to cool.
- Conventional Oven Method:.
- Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
- Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
- Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
- Turn out onto rack to cool.
- Note:.
- For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.
Nutrition Facts : Calories 92.1, Fat 5.2, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
FAT FREE WHOLE WHEAT TORTILLAS
I wanted tortillas to go with tonight's dinner but was out of them. So I went searching for a recipe that did not contain any fat. I found this one, and tweaked it a bit, in one of my favorite cookbooks "500 Fat Free Recipes." My husband could not get enough of them. We dipped them into soup and made bean burritos out of them.
Provided by ladypit
Categories Breads
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 2
Steps:
- In a large bowl combine the flour and 1 cup of water.
- Mix well.
- If it needs more water to get to a dough stage, then add.
- On a floured surface knead the dough until it is soft.
- Make it into balls (12-16 depending on size).
- Then flour a board well.
- Take each ball and roll it as flat as you can.
- Meanwhile heat a pan until it is quite hot.
- Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
- Then turn it over and cook for another 45 seconds.
- Place a clean cotton dishtowel on a plate.
- As each tortilla comes out of the pan put it inside the towel and wrap them up.
- I got 16 tortillas but my pan is small.
- If you want bigger tortillas, make bigger balls of dough.
ITALIAN BREAD BOWLS
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
Provided by Kerri Skrudland
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
- Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
- Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
- To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 85 g, Fat 4.6 g, Fiber 3.4 g, Protein 12.5 g, SaturatedFat 0.7 g, Sodium 593.7 mg, Sugar 0.3 g
TORTILLAS I
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!
Provided by Esther Nelson
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 45m
Yield 60
Number Of Ingredients 5
Steps:
- Mix together the flour, baking powder, and salt in large bowl. Cut in shortening to resemble cornmeal. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
- Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
- Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
- Cook on top of stove over medium heat using a cast iron grill or heavy skillet until top is slightly bubbly then turning on opposite side for a minute or two.
- Keep stacked and warm inside a clean dish towel.
Nutrition Facts : Calories 41.8 calories, Carbohydrate 8 g, Fat 0.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 26.2 mg
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