Tortilla shells of all kinds

[Mama Mangia]

Banana Creme Dream Taquitos


2 8" Flour Tortillas
1 large Banana , halved
4 Tbsp. Marshmallow Cream
1 box Vanilla Pudding (regular, not instant)
3 1/2 cups Heavy Whipped Cream
6 oz. Semi Sweet Chocolate
3 oz. Unsalted Butter , cut into pieces
3 Tbsp. Hazelnuts , chopped and toasted
3 Tbsp. Pecans , chopped and toasted
Whipped Cream

Directions
1 Heat oil in a large saucepan to 360 degrees F over high heat. Cook pudding according to manufacturer's instruction, replacing the milk with 3 cups of heavy cream. Place in refrigerator to cool completely, preferably overnight.
2 Evenly spread the marshmallow cream over the tortillas. Split the bananas lengthwise. Distribute among the tortillas. Place 2 Tbs. chilled pudding on top of each banana. Tightly roll the tortillas, encasing the bananas securely. Pierce the taquitos with toothpicks to hold in place. Place in freezer for 15 minutes.
3 Remove from freezer and carefully place in the oil. Fry until golden, about 3-4 minutes. Drain on paper towel lined surface.
4 Place chocolate, butter and 1/2 cup of remaining whipping cream in a small bowl. Place in microwave and melt on a low setting. Stir mixture every two minutes. Total melt time may take approximately 6 minutes. Place bananas on serving dish. Thoroughly coat with chocolate. Top with nuts and whipped cream. Serve.

[Mama Mangia]

Banana Dessert Quesadillas

4 12" Flour Tortillas
8 oz. Cream Cheese , softened
1/2 cup Brown Sugar
1/4 cup Almond , toasted and finely chopped
4 Bananas , sliced diagonally
1/2 stick Butter
2 Tbsp. Sugar
1 tsp. Vanilla Extract
3/4 cup Sour Cream
Chocolate Sauce (optional)
Caramel Sauce (optional)

Directions
1 Combine cream cheese, sugar and almonds in a bowl. Spread a thick layer of the cheese mixture over entire surface of tortillas. Top with bananas and fold in half.
2 Melt butter in a large skillet over medium high heat. Place quesadillas in skillet and heat until golden and cheese has melted.
3 Combine extract, sour cream and sugar in a bowl. Serve quesadillas with sour cream sauce. Garnish with chocolate sauce and caramel sauce.

[Mama Mangia]

Baked Deli Pizza Wrap

1 12" Garlic Herb Wrap
2.5 oz. Smoked Hams , diced
2 oz. Pepperoni , sliced
8 oz. Mozzarella Cheese , shredded
4 oz. Baby Bella , sliced
3 oz. Yellow Onions , sliced
2 tsp.
3 oz. Pizza Sauce
Olive Oil to brush

Directions
1 Heat Garlic Herb Wrap and spread pizza sauce evenly over entire wrap.
2 Spread remaining ingredients evenly over wrap.
3 Tightly roll closed; making sure edges are tucked in.
4 Place on parchment lined baking sheet in preheated 375º F oven for approximately 15-20 minutes or until lightly toasted.
5 Garnish with remaining pizza sauce and parmesan cheese.
6 Serve hot.

[Mama Mangia]

Wacky California Roll


1 12" Spinach Herb Wrap
3 oz. steamed Sushi Rice
1 tsp. Japanese Sushi Seasoning
1/2 oz. Red Leaf Lettuce
2 oz. Crab Salad
1 oz. Wasabi Cream
1 oz. Avocado
1/4 oz. Sprouts
1/2 oz. Cucumber , julienne

Directions
1 Heat wrap.
2 Place rice on wrap, leaving a 2" border.
3 Sprinkle seasoning on rice.
4 Layer remaining ingredients.
5 Wrap and cut into 1" pinwheels.

[Mama Mangia]

BBQ Bacon Burger - Taco


1 8" Flour Tortilla
1 - 8 oz. Burger Patty (4" - 5" diameter)
2 slices Bacon , fully cooked
1 oz. Cheddar Cheese
1 oz. Tomato , sliced
1/4 oz. Lettuce , shredded
1/3 oz. BBQ Sauce
1/3 oz. Ranch Dressing

Directions
1 Cut fully cooked burger patty in half and arrange across one half of the tortilla.
2 Layer on the cheese, bacon strips, tomato slices and lettuce.
3 Dress with the BBQ sauce and Ranch dressing. Fold over tortilla and serve.

[Mama Mangia]

Berry Creme Fraiche Napoleons


18 6.5" Par-Baked Tortillas, cut into 2" x 3" rectangles
1/2 cup Natural Cane Sugar (Turbinado, fine grind)
1 Tbsp. Crystallized Ginger , finely minced
4 oz. Unsalted Butter , melted
1 1/2 cups Heavy Whipping Cream
1 1/2 tsp. Vanilla Extract
1 cup Crème Fraîche
3 cups Sliced, Fresh Strawberries
9 oz. Blackberries
Confectioner's Sugar for garnish

Directions
1 Combine sugar and ginger. Brush tortilla pieces with melted butter and lightly dredge in sugar mixture.
2 Bake in an oven at 350º F until just golden, about 10 minutes. Remove and allow to cool.
3 Whip the whipping cream until soft peaks form. Add the vanilla and whip to combine. Fold the crème fraiche into the cream.
4 To assemble, set aside 3 tortillas per napoleon. Spread a layer of cream on each tortilla and top with berries. Stack the 3 pieces. Serve.

[Mama Mangia]

Beer Battered Fish and Chip Burrito


1 12" Garlic Herb Wrap
1 Tbsp. Olive Oil
1 tsp. Fresh Dill
1/2 tsp. Fresh Garlic , minced
1/4 tsp. Kosher Salt
1/4 tsp. Black Pepper
5 oz. Haddock Filet
8 slices Half-Baked Potatoes , cut into ¼" rounds
2 tsp. Mayonnaise
16 oz. Beer Batter , prepared
Sea Salt for garnish
2 oz. Malt Vinegar

Directions
1 Whisk olive oil, dill, garlic, salt and pepper in mixing bowl. Reserve 1 teaspoon for fish and set aside.
2 Place baked potato rounds in fryer until lightly golden brown. Remove from fryer and drain.
3 Toss potatoes in remaining dill and garlic oil.
4 While potatoes are frying, season haddock with 1 teaspoon of dill and garlic oil and season to taste with salt and pepper.
5 Pan fry until haddock is cooked and just opaque throughout.
6 Place garlic herb wrap on work surface. Place potato crisps in center of wrap.
7 Top with fish and bring sides of wrap towards center of ingredients and tightly roll to close, brushing end of wrap with mayonnaise to seal.
8 Place prepared beer batter next to fryer and carefully dip fish and chip wrap in beer batter, holding with tongs or hands seam side down.
9 Slowly place fish and chip burrito in fryer on a slight angle, brushing back and forth and submerge.
10 Cook until lightly golden brown, turning once.
11 Remove from fryer and drain.
12 Dust wrap with sea salt and serve with a side of malt vinegar.

[Mama Mangia]

Breakfast Nachos

2 oz. (2 cups) Pre-Cut Unfried Chipotle Tortilla Chips, Salt
0.8 oz. (1 Tbsp.) Unsalted Butter
1 oz. (1/3 cup) Sliced White Onion
1 oz. (1/3 cup) Red Bell Peppers
1 oz. (1/3 cup) Green Bell Peppers
4 oz. (3/4 cup) Chopped Hams
1/2 tsp. Pureed Chipotles in Adobo
1 large Egg
3 oz. (1/4 cup) Prepared

Directions
1 Fill fryer basket half full with room temperature unfried chips. Submerge in oil heated to 350-360ºF. With long handled tongs, gently poke at the chips to submerge to ensure even frying. Remove from oil, allow to drain for a few seconds. Transfer to a paper lined surface and season with salt while chips are still hot. Set aside.
2 In a large skillet or flat grill, melt butter. Saute onions and peppers until softened, about 2 minutes. Add ham and season with chipotle, continue cooking until heated throughout. Cook egg sunny side up.
3 Arrange chips on serving platter and top with ham & pepper mixture and egg. Drizzle with Hollandaise sauce, serve immediately.

[chubbyalaskagriz]

Tortillas- LOV'EM, mama! Some wonderful and creative recipe ideas- THANKS!

Here's a helpful hint that some may already know about- but I remember when I first heard about this method I was like "WOW- I didn't ever know that!" I learned from years of preparing tacos in hard shells to put on platters, or in hotel pans on steam-tables for self-serv buffet-style meals.... To avoid that mess of a crisp corn hard-shell shattering and falling completely apart in your hands, first dip the empty shell for just half a split second into water. Then proceed to build your taco w/ meat, cheese, lettuce- load it down w/ all t he fixin's. Dipping the shell just briefly into water doesn't make it wet or soggy, per se- just dampens it ever so slightly- just enuf to keep it from being so brittle that it shatters. Works perfectly- like a charm! Try it- you'll see! It's practically like MAGIC!

[Mama Mangia]

I've done that as well - and it is so much easier!