Tortilla shells of all kinds

[Mama Mangia]

AMUSE BOUCHE STYLE BAKED ALASKAS

1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish

Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.

[Mama Mangia]

BBQ Glazed Chicken Rollers

12 6" Tortillas
24 oz. Grilled Chicken , cut into chunks
4 oz. Red Onions , sliced
3 oz. Celery , finely chopped
6 oz. Blue Cheese , crumbled
6 oz. BBQ Sauce

Directions
1 Fill each tortilla with 2 oz. chicken, 1/4 oz. red onion, 1/4 oz. celery and 1/2 blue cheese. Place fillings down the center. Roll up tightly like a taquito. Place seam side down on a preheated grill and baste with BBQ sauce.
2 Turn over and continue grilling, while basting all sides of the tortilla. Grill until heated throughout, about 6-7 minutes. Serve.

[Mama Mangia]

Apple Tequila Tortilla Pie


1 cup Pre-cut Unfried White Corn Tortilla Chips
1 oz. Tequila
1 Lime , juiced
1/4 tsp. Cinnamon
1 Vanilla Bean , split
4 Granny Smith Apples
1 Tbsp. Flour
1 cup Brown Sugar
4 6" Flour Tortillas
2 oz. Butter , melted
1 cup Heavy Cream
4 sprigs Fresh Mint

Directions
1 Fry the Pre-cut Tortilla Chips in 375º F oil for 45 seconds. Remove from oil and drain.
2 Combine tequila, lime juice, cinnamon and vanilla bean in medium size bowl. Peel and slice the apples. Marinate the apple slices in tequila mixture for 10 to 15 minutes. Strain the mixture, reserving the liquid.
3 Crush the fried tortilla chips to equal ½ cup. Add to the strained apples along with the flour, mix well.
4 Place the reserved liquid and brown sugar in a small saucepan and reduce for 10 minutes over medium heat. Refrigerate to cool.
5 Brush the flour tortillas with the melted butter and place in a large muffin pan, pressing in the tortillas to form to the sides of the muffin cups. Evenly divide the apple mixture among the four tortillas. Bake in a 350º F oven for 18 to 20 minutes, or until golden brown.
6 Combine the heavy cream with the chilled liquid and whisk until whipped.
7 Plate the mini apple tortilla pie along with a dollop of whipped cream. Garnish with a mint sprig and serve.

[Mama Mangia]

Asada Snacker

1 6" Tortilla
1 Tbsp. (heaping) Fresh Avocado , smashed
3 oz. Flank Steaks , grilled, thinly sliced (cross grain)
1 Tbsp. Pico de Gallo

Directions
1 Warm the tortilla.
2 Spread avocado down center of tortilla.
3 Place steak down center of tortilla, on top of avocado.
4 Top with pico de gallo.
5 Fold snacker; by folding up bottom ¼ of tortilla to the center, then folding each side over each other (to the center) leaving the top end open.
6 Serve

[Mama Mangia]

Chipotle Mac n' Queso

4 cups Elbow
1 cup Bacon , chopped
1 cup Onion , diced
2 tsp. Garlic , minced
1/2 cup All Purpose Flour
6 cups Evaporated Milk
1 cup Red Bell Pepper , seeded and diced
2/3 cup Cilantro , chopped
1 tsp. Chipotle Chile (canned in adobo), minced
4 cups Shredded Jack Cheese
4 cups Shredded Gruyere Cheese
2 tsp. Black Peppers
2 1/2 tsp. Salt
3 1/2 cups Pre-Fried White Round Tortilla Chips, crushed
2/3 cup Grated Parmesan Cheese
1/2 tsp. Ground Cumin
1 tsp. Coriander
1 tsp. Thyme

Directions
1 Cook the macaroni in a large pot of boiling salted water until tender but still firm to the bite. Drain well and set aside. (Rinse in cold water if preparing ahead of time)
2 In a heavy pot over medium heat, cook the chopped bacon until slightly crisp. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes.
3 Whisk in the flour. Continue cooking the mixture, stirring constantly, until the flour turns a pale golden brown. Immediately add the evaporated milk, slowly at first, and whisk until smooth. Add the red bells, cilantro, Chipotle, Jack, Gruyere, pepper and salt. Continue cooking over medium heat, stirring constantly, until the cheeses melt and the sauce is thickened.
4 In a bowl, combine the crushed tortilla chips with the Parmesan, cumin, coriander and thyme. Set aside.
5 Combine the cheese sauce with the cooked macaroni and divide into 8 individual oven-safe serving dishes. Cover each dish generously with the crushed tortilla mixture. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for another 10 minutes until the crust is nicely browned.

[Mama Mangia]

Asian Pork Tacos


4 6" Yellow Corn Tortillas
Asian Pork (see Recipe)
1 cup Red Cabbage , shredded
1 cup Green Cabbage , shredded
Fresh Cilantro , minced

Directions
1 Heat tortillas according to package instructions. Fill with pork and cabbage. Drizzle with remaining soy marinade and top with cilantro. Serve


Asian Pork

3 Tbsp. Honey
3 Tbsp. Sugar
1/4 cup Rice Wine Vinegar
3 Tbsp. fresh Lime Juice
3 Tbsp. Lite Soy Sauce
1 tsp. Salt
1/2 tsp. Pepper
2 cups Pork Tenderloins , cubed

Directions
1 Place first 7 ingredients in a small saucepan. Cook over medium-high heat until slightly thickened, about 5 minutes. Cool.
2 Place pork in a non-aluminum bowl. Cover with 1/2 cup of the soy marinade. Set aside remaining marinade for later use. Cover and refrigerate for 2 hours.
3 Lightly coat pork with corn starch. Heat 3 Tbs. sesame oil in a skillet over medium high heat. Sauté pork until cooked throughout, about 5 minutes. Keep warm.

[Mama Mangia]

Autumn Harvest Burrito


1 10" Reduced Carb Whole Wheat Tortilla
2 Tbsp. Brown Rice , cooked (reserved hot)
2 Tbsp. Wild Rice , cooked (reserved hot)
2 Tbsp. Pearled Barley , cooked (reserved hot)
3/4 Tbsp. Reduced Fat Parmesan Cheese , ground
1/2 cup Steamed Mixed Vegetables
3 oz. Boneless Skinless Chicken Breast, grilled, small dice

Directions
1 Warm the Reduced Carb Whole Wheat Tortilla.
2 Combine brown rice, wild rice, barley and parmesan.
3 Place hot rice mixture in center of tortilla.
4 Top with Steamed Mixed Vegetables and chicken strips.
5 Roll wrap tightly.
6 Slice in half, on bias, and serve.




[Mama Mangia]

Aztec Apple Cinnamon Pie

6 8" Tortillas
1/2 cup Confectioners Sugar
1 Tbsp. Cinnamon
3 cups Apple Pie Filling
6 scoops Vanilla Ice Cream

Directions
1 Combine powdered sugar and cinnamon.
2 Tear each Tortilla into 4 triangles and deep fry until light golden brown.
3 Drain excess oil and dust with powdered sugar mixture.
4 In a small sauce pot heat apple pie filling.
5 To assemble place one triangle on a plate and top with a scoop of ice cream. Pour one-half cup of pie filling on ice cream. Lean three more triangles up against the ice cream to form a pyramid, or get imaginative and create your own unique designs.
6 Dust with remaining powdered sugar mixture and serve

[Mama Mangia]

Baja Cannoli


2 6" Tortillas
1 Tbsp. Fat Free Sour Cream
Half a Fresh Lime
4 oz. Boneless Skinless Chicken Breast, fajita flavored, sliced lengthwise into thin strips
2 Tbsp. Roma Tomatoes , small dice
2 Tbsp. Poblano Peppers , roasted, peeled, julienne
1 Tbsp. Fat Free Mozzarella Cheese , grated

Directions
1 Warm the tortillas.
2 Spread sour cream down the center of the tortillas.
3 Squeeze a touch of lime juice over the sour cream.
4 Top with chicken, tomatoes, and poblano peppers.
5 Roll tortilla into a cannoli shape (like rolling an enchilada). Top with cheese and broil to melt.
6 Serve.

[Mama Mangia]

Grilled Garlicky Chicken with Tortillas


2 Tbsp. Mexican Oregano
2 Tbsp. Cumin Seeds
10 cloves Garlic , peeled
Olive Oil
10 each
1/3 cup Kosher Salt
1 Tbsp. Black Pepper
4 Cloves
1 - 5 lb. Whole Chicken , split in half
8 6" Tortillas
Prepared Salsa

Directions
1 Heat a pan over high heat. Place oregano and cumin in pans and toast and toss frequently until aromatic, about 45 seconds. Remove and set aside. Place garlic cloves in same pan and add a drizzle of olive oil. Roast until softened and caramelized. Set aside.
2 In a spice grinder, place oregano, cumin, allspice, salt, pepper and cloves. Process into a fine powder.
3 Place spice mixture and roasted garlic in a food processor and blend into a paste. Rub the paste over chicken halves. Chicken can be left seasoned for up to overnight. Place on a pre-heated grill and grill until cooked throughout and juices run clear. When chicken is nearly done, place tortillas on grill and heat until pliable. Brush with a small amount of olive oil to prevent tortillas from drying out. Cut chicken if desired. Serve chicken with tortillas.