APPETIZERS 13
TORTILLAS
Great snacks start with inexpensive tortillas. Melt a little
grated cheese on a tortilla, fold it, cut it in wedges. Then dip
it in salsa. Use leftover tuna or egg salad, sloppy joe filling,
peanut butter and jelly, chili or whatever you like to dip them.
You can also eat plain.
Tortillas with cream cheese and sliced veggies roll them up and
slice, or with a salad and dressing rolled up
CINNAMON CRISPS
10 9 inch flour tortillas
1/2 cup sugar
1 teaspoon cinnamon (or more to taste)
oil (for frying)
Combine cinnamon and sugar; set aside.
Pour oil 2" deep in med.
skillet; heat to 375.
Cut each tortilla into 8 strips, each approx 1" wide.
Fry 3-5 strips at a time until golden brown and crisp, turning
once.
Remove and drain on paper towels.
Sprinkle with cinnamon mix while still warm.
Serve immediately.
FAT FREE TORTILLAS
4 cup flour
2 teaspoon baking powder
1 1/2 teaspoon salt
4 tablespoon fat-free mayonnaise
1 1/4 cup hot water
In large bowl, combine flour, baking powder, and salt. Stir
well. Add fat-free mayonnaise and use pastry blender (or fork)
and blend until flour mixture appears to be coarse throughout.
Add hot water and stir well. Knead in extra flour. Cover and
allow to stand for 10 minutes.
Set iron griddle over medium to medium-high heat. Tear off a
piece of dough, roll into a ball (approximately 2 1/2").
On well-floured board, roll dough out into a circular flat form
as thin as possible (less than 1/8" thickness)approximately 6"
in diameter. Add more flour if dough is sticky.
Place tortilla on heated griddle and allow it to bubble
slightly. heat for approximately 1-2 minutes.
Flip tortilla and brown other side approximately 1 minute
longer. If tortilla has browned in variable spots and does not
have a dough-like texture, then it is done.
TORTILLA SNACK STRIPS
2 tablespoons butter, melted
6 (7-inch) flour tortillas
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt or onion powder
1/8 teaspoon cayenne pepper (optional)
Brush butter over one side of each tortilla. Combine the
seasonings; lightly sprinkle 1/4 teaspoon over each tortilla.
Make two stacks of tortillas, with three in each stack. Using a
serrated knife, cut each stack into nine thin strips. Place in
an ungreased 15 x 10-inch baking pan. Bake at 400 for 8 to 10
minutes or until lightly browned. Serve warm
BREAKFAST TORTILLAS
2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup shortening or vegetable oil
1/2 cup lukewarm water
Put flour, salt, and baking powder into a mixing bowl.
Mix the shortening or oil into the flour mixture until it forms
pea-size balls.
Add the lukewarm water, a little at a time, until the dough is
soft and pliable.
On a floured surface, knead the dough until smooth, for 1 to 2
minutes.
Place in a bowl, cover with a clean dish towel, and let it"rest"
for 30 minutes.
Knead dough and form 8 to 10 balls.
Roll them out as thin and round as possible.
Preheat an ungreased griddle or cast-iron frying pan.
Heat about 2 tablespoons vegetable oil in a frying pan and cook
the raw tortilla on both sides until puffy and light golden
brown, about 45 seconds altogether.
Drain on a paper towel.
While tortilla is hot, sprinkle with sugar and cinnamon.
Cut in quarters to make it easier for kids to hold.
FLOUR TACO SHELLS
3 cups flour
1/3 cup oil
3/4 cup water
1 teaspoon salt
Mix ingredients together and roll 1-2 tbsps of mixture on a
floured surface.
Fry in hot dry pan (for tacos) or hot oil (for taco salad
GARLIC PITA CHIPS
1/4 cup butter or margarine
1-1/2 teaspoons minced garlic
1/4 tsp pepper
4 whole wheat pitas, split
Heat oven to 400. Melt butter in saucepan over low heat with
garlic and pepper. Brush on pita halves. Cut each half into 6
wedges and place buttered side up on cookie sheet.Bake 10
minutes or until toasted. Cool. Makes 4 dozen.
Make-Ahead Tip: Prepare pita chips. Wrap; store at room
temperature up to 2 days.
CINNAMON TORTILLAS W/STRAWBERRY SALSA
4 flour tortillas
2 tablespoons butter, melted
2 tablespoons granulated sugar
3/4 teaspoon cinnamon
SALSA:
2 cups strawberries, chopped
1 tablespoon chopped fresh mint
1/2 teaspoon grated lime rind
1 tablespoon lime juice
1 1/2 teaspoon liquid honey
Salsa:
Combine strawberries, mint, lime rind and juice and
honey; cover and refrigerate for 1 hour.
Brush both sides of each tortilla with butter. Combine sugar and
cinnamon; sprinkle over each side of tortilla. Bake on lightly
greased baking sheet in 375F oven for about 10 minutes or until
crisp and golden. Cut into quarters. Serve with salsa.
TIJUANA TIDBITS
4 cups tortilla chips, broken into 1-1/2-inch pieces
3 cups Crispix cereal
1 bag (3 to 3.5 oz.) microwave popcorn, popped (8 to 9 cups)
1 can (12 oz.) mixed cocktail nuts
1/2 cup light corn syrup
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 tablespoon chili powder
1/8 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper, optional
Heat oven to 250. Combine tortilla chips, cereal, popcorn and
nuts in large roasting pan.
Combine corn syrup, butter, brown sugar, chili powder, cinnamon
and red pepper (if using) in small saucepan; heat to boiling.
Pour over cereal mixture in pan, stirring to coat. Bake 1 hour,
stirring every 20 minutes. Remove from oven and turn onto sheet
of waxed paper to cool. Store in airtight container up to 2
weeks. Makes 18 cups.
SOPAILLA CHIPS
oil for deep-fat frying
4 7- to 8-inch flour tortillas
1/4 cup sugar
2 teaspoons ground cinnamon
Heat 2 inches of cooking oil in a deep-fat fryer or heavy
saucepan to 375.
Cut each tortilla into 8 wedges. Fry wedges, 4 at a time, in
deep, hot oil for 1 minute on each side or until golden, turning
once. Drain on paper towels.
In a small bowl, mix sugar and cinnamon. Sprinkle over fried
wedges. Store in tightly covered container at room temperature.
Makes 32 wedges.
TORTILLA STRIPS
1/2 ts ground cumin
1/4 ts ground red pepper
1/2 ts salt
3 tb melted margarine
8 6" tortilla
In a small mixing bowl combine cumin, red pepper, and salt.
Brush the
melted margarine over one side of each tortilla and sprinkle
with the
mixture. Brush each tortilla lightly to distribute evenly. Make
2
stacks of the tortillas. Cut each stack into 1/2" wide strips.
Place
tortilla strips in a single layer on an ungreased baking sheet.
Bake
at 400 for 8 to 10 minutes or until strips are crisped and
lightly browned.
TORTILLA STRIPS 2
1 corn tortillas
1 olive oil or olive oil
spray; optional
1 salt; optional
Preheat a heavy skillet over medium heat. Lightly brush both
sides of the
tortillas with olive oil, or spray them lightly with olive oil
spray. Cut
the tortillas in half, then cut each strip into thin strips.
Place the strips in the hot pan. Cook and stir gently for about
5 minutes,
until they are chewy-crisp. Remove from the heat and drain on
paper towels.
Salt lightly, if you prefer.
Note:
To make tortilla strips without any oil at all, cut the
tortillas into the size and shape you like, heat over medium
heat,
watch them carefully as they will burn quickly once they have
browned.
Serve with soup.
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