Tortilla shells of all kinds

[Mama Mangia]

this week it's tortilla shells of all kinds and sizes - flour, corn, white corn, low-carb, etc.

[Mama Mangia]

Deep Fried Cheese Appetizers



1/2 cup finely diced 6" White Corn Tortilla - resembling coarse bread crumbs (can be diced in a food processor)
2 cups Vegetable or Canola Oil for deep frying
1/8 lbs. Swiss Cheese , cut into 1" cubes
1/8 lbs. Gruyère Cheese , cut into 1" cubes
2 Eggs


1 Beat eggs with 2 Tbs. of the diced corn tortillas in a small bowl. Place remaining diced tortillas in another bowl.
2 Pour oil in a small skillet to the depth of 2". Heat the oil to 380 degrees F.
3 Dip the cheese cubes into the egg batter mixture, then into the remaining tortilla crumbs, coating all sides thoroughly. Fry in small batches until crisp and golden, about 1 minute. Remove with a slotted spoon. Drain onto paper towels.
4 Skewer with toothpicks and place on tray. Serve immediately

[Mama Mangia]

Easy Elegant Egg Salad Appetizers



1 package 12" Flour Tortilla, cut with a 3" flower cookie cutter or a 3" round biscuit cutter
1 cup melted Butter
1 cup grated Parmesan Cheese
Salt to taste
12 jumbo Hard Boiled Eggs , shelled
1/2 cup Mayonnaise
1 Tbsp. Dijon Mustard
1/4 cup Capers
1/2 cup chopped Green Onion
1/2 cup chopped Celery
Salt and Pepper to taste
Paprika (garnish)

Directions
1 Preheat oven to 350º F. Brush both sides of the tortilla cutouts with butter. Place the cutouts in the bottoms of a standard muffin pan. Sprinkle the tops with Parmesan and salt.
2 Bake for 6-8 minutes or until golden. Repeat until all circles have been baked. Set aside.
3 Place eggs in a large bowl. With a fork, break up eggs and combine with mayonnaise, mustard, capers, onions, celery, salt and pepper.
4 Fill the cooled shells with 1 tablespoon of the egg salad and sprinkle lightly with paprika. Serve

[Mama Mangia]

Cashew Tartlets with Vanilla Whipped Cream


Ingredients
4 Tbsp. Unsalted Butter , melted
8 6-inch White Corn Tortillas
Cinnamon Sugar
1 cup Brown Sugar , firmly packed
4 Tbsp. All Purpose Flour
1/2 tsp. Salt
2 cups Dark Corn Syrup
6 large Eggs
2 Tbsp. Unsalted Butter , melted
2 tsp. Vanilla Extract
6 cups Unsalted Cashews
2 cups Cold Heavy Whipped Cream
1/2 cup Vanilla Liqueur

Directions
1 Preheat oven to 400º F. Brush butter over both sides of the White Corn Tortillas. Place in sauté pan over medium heat and heat for approximately 30 seconds. Flip over and generously sprinkle with cinnamon sugar. Continue sautéing until soft and pliable. Repeat with remaining tortillas.
2 Remove from heat and place in a 4" spring form cake pan. Work the tortillas into the corners of the pan. Place pie weights to fold tortilla in place and prevent the sides from falling inward.
3 To make the filling, mix together the brown sugar, flour, and salt until blended. Add the corn syrup, eggs, butter and vanilla. Whisk until blended.
4 Spread 1/2 cup of cashews in each tortilla lined cake pan. Fill with 1/2 cup of filling.
5 Bake for 15 minutes. Reduce oven temperature to 350º F. Bake until tartlet is set and golden brown, approximately 20 more minutes. Note: it may be necessary to cover the edge with foil to prevent excessive browning.
6 Transfer to a rack to cool for 15 minutes. Remove from pans.
7 Whip the whipping cream and liqueur until medium peaks form. Serve tartlet with a dollop of whipped cream

[Mama Mangia]

Cheesy Baked Roll Ups

Ingredients
4 10" Flour Tortillas
3 cups grated Monterey Jack Cheese
1 cup grated Cheddar Cheese
3 cups grated smoked Gouda Cheese
4 slices Bacon , cooked, drained and diced
1 medium Red Onion , sliced 1/2" chunks
1/2 cup Butter
1 Tbsp. dried Thyme

Directions
1 Preheat oven to 350 degrees F. Lightly spray a baking pan with nonstick cooking spray. Sprinkle each tortilla evenly with Monterey Jack, Cheddar, Gouda, bacon and red onion.
2 Roll the tortillas tightly and pierce them with toothpicks - one at each end. Place the rolls in a baking pan.
3 Mix the butter and thyme together and brush the tops of the roll ups. Bake for 10 to 12 minutes or just until golden.
4 Remove the toothpicks. Cut each roll up into three even sections and serve.

[Mama Mangia]

Carne Asada Tacos


Ingredients
8 6" White Corn Tortillas
4 Tbsp. Olive Oil
4 Tbsp. minced, fresh Cilantro
1 Red Onion , thinly chopped
1 lbs. Skirt or Flank Steak , cut into ¼" thick long strips
1 Tbsp. Garlic Salt
Salt and Pepper to taste
1 Avocado , peeled and diced
Salsa

Directions
1 Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
2 Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
3 To serve, have diners assemble their own tacos at the table using remaining ingredients

[Mama Mangia]

California Burger



1/3 lbs. Extra Lean Ground Beef
1 10" Flour Tortilla
1 Tbsp. Dijon Mustard
3 Tbsp. Blue Cheese , crumbled
2 strips Bacon , cooked crisp
4 slices Avocados
1/4 cup Roasted Red Peppers
2 slices Tomatoes

Directions
1 Form the ground beef into a 7”x 2½” patty. Grill until cooked to preference.
2 Lay the Flour Tortilla on a flat work surface. Spread the Dijon across the middle of the wrap. Place the cooked burger on the wrap and finish with the remaining ingredients in the order listed. Roll up the wrap as you would a burrito with one end open.
3 Place the wrapped burger on a heated griddle or skillet, seam side down, and toast until golden brown. Flip over the tortilla and toast the other side until golden.

[Mama Mangia]

Buffalo Chicken Stix


1 8" Flour Tortilla
2 oz. Shredded Chicken
1 Tbsp. Buffalo Hot Sauce
1/2 oz. Crumbles
1 stalk Celery , julienne cut
2 oz. Blue Cheese Dressing

Directions
1 Heat Flour Tortilla and place shredded chicken in a thin strip on front half of tortilla.
2 Drizzle chicken with buffalo hot sauce.
3 Top with thin celery stick and blue cheese crumbles.
4 Brush top half of tortilla with hot water.
5 Tightly roll to close, leaving ends open.
6 Gently place in fryer, seam side down until tortilla is lightly golden brown.
7 Drain and serve with a side of blue cheese dressing for a dipping sauce.

[Mama Mangia]

Breaded Pork Chops with Balsamic Greens

6 6" Flour Tortillas (makes 1 3/4 cups crumbs)
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
2 tsp. Lemon Pepper seasoning
1/4 tsp. Marjoram
1 Egg , beaten
4 - 2" thick lean pork chops
Vegetable Oil
Salt and Pepper to taste
6 oz. Baby Greens
Balsamic Vinegar

Directions
1 In a food processor, add the tortillas and process into very fine crumbs (like flour). Add oregano, basil, thyme, lemon pepper and marjoram. Process for a few more seconds.
2 Sprinkle pork chops with salt and pepper and dip in beaten egg. Then dip in tortilla flour. In a frying pan, heat oil (about 1 Tbs. Per chop) and cook pork chops about 5 minutes per side.
3 To serve, top with an array of greens and drizzle with good quality balsamic vinegar.

[Mama Mangia]

Aromatic Chicken Filling For Your Favorite Tortilla Shells


Ingredients
1/2 oz. (2 Tbs.) Olive Oil
1/4 oz. (1 1/2 tsp) Chopped Garlic
1 1/4 oz. (1/3 cup) Chopped Red Onions
1 lbs. Chicken Breast, 1/2" diced
1/8 oz. (1 1/2 Tbs.) Chopped Cilantro
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Curry Powder
1/2 tsp. Salt

Directions
1 Heat the olive oil in a skillet over medium-high heat. Add the garlic and onion and sauté until softened.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly