Crazy For Tortillas!

About author / Pamela Chester

Mom of two; graduate French Culinary Institute; kids cooking program instructor; Master's degree in food studies. Creates kid friendly foods and loves her slow cooker.

Tortillas are one item that have become a weekly staple on my shopping list, just like bread. In fact, sometimes you are more likely to find a bag of flour tortillas in our house than a loaf of bread. Just like salsa, they have skyrocketed in popularity in the American kitchen as we have come to embrace Tex-Mex specialties like fajitas and burritos.

In addition to the standard corn and white flour tortillas, I have found various other types at the local store that add interesting color and flavor to all those Tex-Mex standbys. Whole wheat, spinach, tomato, and chili flavors are a few of the new and interesting varieties of tortillas I have experimented with lately. I have even come across rice flour tortillas that are gluten free. So I wanted to share with you a few different ideas on how to use this now indispensable ingredient.

Quesadillas are a classic Tex-Mex specialty that have become one of my go-tos for a quick and easy dinner for the family. I like to start with the basic recipe of tortillas filled with cheese and go from there. Simply heat a nonstick skillet with a bit of canola or vegetable oil over medium-high heat. Add one tortilla to the pan, cover with a mix of toppings ending with the cheese, and stack another tortilla on top (Use one tortilla and fold it over in half to make a smaller version). Be careful not to overfill or the filling will fall out of the sides. Once the first side is browned after about four or five minutes carefully flip and cook a few minutes more to brown the other side and melt the cheese. Once it’s finished, cut the quesadilla into wedges and serve with a side of sour cream and salsa.

It’s a quick, family friendly meal you can pull together in no time flat with very few ingredients, and also a great way to use up leftovers. There is no end to the creativity you can employ when coming up with your fillings, and it’s easy to sneak some extra veggies in. Usually, I like to mix it up a bit with a combination of cheese (commonly Monterey Jack or cheddar but you can use just about any type that melts easily), proteins such as black beans, pork or chicken, and veggies like corn and spinach.

Tonight we are going to try the crab quesadillas for which you will find the recipe below. The first time I made them, I used habanero chili peppers. They add quite a bite, and are perfect if that’s what you are in the mood for. But normally I trade the habaneros in for jalapenos (and use a light hand at that) so they are not too spicy. It’s all according to personal taste.

You can also use a colorful variety of tortillas to make crunchy homemade tortilla chips. Cut stacks of tortillas into wedges, pizza style and place in a single layer on baking sheets. Season with a bit of salt and bake at 375 degrees until crunchy. These chips are perfect for dipping in your favorite salsa or taco dip and make a healthy, delicious snack.

Tortillas make a great shell for any type of sandwich filling, from peanut butter to hummus and tomatoes to turkey club. You can roll burrito style to make a wrap sandwich, or tightly roll a thin layer of filling and then slice into pinwheels. Wrapping in plastic wrap and refrigerating ahead of time make the pinwheels easier to slice later. Again, you can sneak in a few extra veggies to make them healthier and they’re a fun finger food that makes a hit at lunch and kid’s parties.

Serves/Makes: 30 pcs

• 1 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1/3 cup sour cream
• 8 ounces crabmeat, cooked and chopped
• 2 tablespoons finely chopped green onion
• 2 tablespoons chopped green chiles
• 10 (8-inch size) flour tortillas
• 2 tablespoons butter, melted