SHEET PAN CRUNCH-WRAP RECIPE BY TASTY
Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa
Provided by Julie Klink
Categories Dinner
Yield 14 servings
Number Of Ingredients 36
Steps:
- Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
- Generously spray a sheet tray with cooking oil spray.
- Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
- Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
- Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
- Place the tostadas over the fillings.
- Sprinkle the rest of the cheese over the tostadas.
- Place the last flour tortilla over the cheese.
- Fold over the tortillas so they cover up the fillings and touch the center tortilla.
- Preheat oven to 375˚F (190˚C).
- Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
- Flip the crunch-wrap onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams
SHEET PAN PARTY QUESADILLA 4 WAYS RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, garlic, medium tomato, cremini mushroom, chili powder, smoked paprika, ground cumin, pepper, salt, lime, fresh cilantro, olive oil, medium yellow onion, red bell pepper, green bell pepper, lime, paprika, cumin, salt, pepper, olive oil, medium yellow onion, garlic, red bell pepper, tofu, smoked paprika, chili powder, ground cumin, soy sauce, lime, fresh cilantro, olive oil, medium yellow onion, garlic, tomato, corn, black beans, paprika, chili powder, ground cumin, salt, pepper, nonstick cooking spray, large flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, sour cream, salsa
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 14 servings
Number Of Ingredients 49
Steps:
- Make the mushroom filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until caramelized, about 3 minutes.
- Add the tomato and mushrooms and stir. Add the chili powder, smoked paprika, cumin, pepper, and salt and stir thoroughly. Cook until the vegetables are tender, about 10 minutes.
- Add the lime juice and cilantro and stir to combine. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the onion and pepper filling: Heat the olive oil in a medium pan over medium heat. Add the onion, red bell pepper, and green bell pepper and cook until softened, about 8 minutes.
- Add the lime juice, paprika, cumin, salt, and pepper, and mix thoroughly. Continue cooking until the vegetables are tender, about 5 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the tofu filling: Heat the olive oil in a medium pan over medium heat. Add the onion, garlic and red bell pepper and cook until caramelized, about 5 minutes.
- Add the tofu, smoked paprika, chili powder, cumin, soy sauce, lime juice and cilantro and mix thoroughly. Cook until the red bell pepper is tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Make the black bean and corn filling: Heat the olive oil in a medium pan over medium heat. Add the onion and garlic and cook until caramelized, about 3 minutes.
- Add the tomato, corn, black beans, paprika, chili powder, cumin, salt, and pepper and mix thoroughly. Cook until the vegetables are tender, about 8 minutes. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Preheat the oven to 375˚F (190˚C).
- Generously grease a baking sheet with nonstick spray.
- Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
- Sprinkle half of the cheddar cheese and half of the Monterey Jack cheese over the tortillas.
- Scoop the black bean and corn filling onto the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper filling over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
- Scoop the mushroom filling over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills another ¼ of the sheet tray.
- Scoop the tofu mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills the remaining ¼ of the sheet tray.
- Sprinkle the rest of the cheese over the fillings.
- Place the remaining 2 tortillas over the cheese in the center of the pan.
- Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
- Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove the weight and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
- Flip the quesadilla onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 439 calories, Carbohydrate 38 grams, Fat 23 grams, Fiber 6 grams, Protein 21 grams, Sugar 7 grams
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