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