Recipes:
Recipes:
Applesauce Tortillas
Traditional Flour Tortillas
Peanut Butter Tortillas
Quesadillas
Cheater Bunuelos
Nachos
Refried Beans
Nopalito Salsa
Green Tomatillo Salsa
Applesauce Tortillas (back to recipe list)
2 cups white flour
1 cup whole wheat flour
1½ teaspoons baking powder
1 teaspoon salt
½ cup applesauce
¾ cup warm water
In a large bowl mix flour, baking powder and salt. Make a crater in the center of the dry ingredients. Add applesauce and mix. Add enough warm water to make a soft dough. Knead with your hands for about 5 more minutes. Knead in more flour if necessary. Let the dough stand covered for about 15 minutes.
Form 20 balls out of the dough. Set them aside for 5 more minutes.
Put a small amount of flour on a cutting board and roll each ball into
about a 5-inch round tortilla. Cook each side on a hot griddle or
skillet for 1 to 2 minutes.
Traditional Flour Tortillas (back to recipe list)
4 cups flour
2 tsp. baking powder
1 tsp. salt
¼ cup oil
1 cup plus 1 tbsp. warm water
Mix all ingredients except water together with hands. Mixture should resemble cornmeal. Add the water a little at a time to flour to form a soft dough and knead with your hands for about 5 minutes. Form 14 to 16 balls out of the dough. Roll out the tortilla and cook each side for about 2 to 3 minutes.
Keep tortillas warm in a container.
Peanut Butter Tortillas (back to recipe list)
2 cups flour
¼ cup peanut butter (at room temp.)
½ teaspoon salt
1 teaspoon baking powder
1 cup water (warm)
In a large bowl mix flour, baking powder and salt. Make a crater in the center of the dry
ingredients. Add peanut butter and warm water. Knead with your hands for about 5 minutes to
form a soft dough. Let the dough stand covered for 15 minutes. Form balls out of the dough.
Set them aside for 5 minutes more. Roll them out to make about a 5-inch round tortilla. Cook on
each side for 1 to 2 minutes.
Quesadillas (back to recipe list)
1 tablespoons white cheese, shredded
1 tablespoons sliced mushrooms
1 tablespoon diced onion
½ tablespoon chopped cilantro
Saute (with water) onion, mushroom and cilantro. Heat tortilla. Sprinkle cheese on half of the tortilla and melt. Add sauteed mixture on top of cheese. Fold over. Remove from heat.
OR
1 tablespoon chopped apple
1 tablespoon raisins
1 tablespoon cheese, shredded
½ tablespoon celery, chopped
Saute apple and raisins in water or margarine until soft. Heat tortilla. Add cheese to one half of the tortilla to melt. Top with apple mixture. Fold over and remove from heat.
OR
1 tablespoon reduced-fat cream cheese
1 6-inch flour tortilla
1 teaspoon strawberry jam
1 kiwi fruit, peeled and thinly sliced
Spread the cream cheese over the flour tortilla. Spread the strawberry jam over half of the tortilla. Top with kiwi slices. Fold in half and serve.
OR
2 tablespoons red bell pepper, diced
2 tablespoons green bell pepper, diced
2 tablespoons red onion, diced
1 teaspoon black olives, chopped
2 large eggs, beaten
1 tortilla
2 tablespoons white cheese
2 tablespoons salsa
½ teaspoon fresh cilantro
Saute the vegetables in water or margarine until tender, about 4 to 5 minutes. Add the eggs to
the pan and stir until the eggs are fully cooked. Meanwhile, heat the tortilla. Spoon the egg
mixture onto the tortilla. Top with cheese, salsa and cilantro. Serve.
Cheater Bunuelos (back to recipe list)
1 tablespoon sugar *
½ tablespoon cinnamon
uncooked tortilla dough
Roll out tortilla dough. Place on cookie sheet. Mix together sugar and cinnamon. Sprinkle on tortilla and bake for approximately 10-12 minutes or until crisp at 350.
*If using a sugar replacement, choose one that is "bakeable."
Nachos (back to recipe list)
1 package (12 count) corn tortillas
1 16 oz. can refried beans or retried beans
1 16 oz. package white cheese
1 8 oz. can of chopped jalapeño peppers
1 16 oz. can of non-stick cooking spray
Preheat oven to 450. Cut tortillas in 4 pieces. Spray the tortilla pieces with non-stick baking
spray on both sides. Spread them on the cookie sheet and bake for about 5 to 8 minutes or until
golden brown and crisp. Take the tortilla pieces out of the oven and spread with beans and
cheese. Put them back in the oven until the cheese melts for about 2 minutes. Take them out of
the oven and top with peppers.
Refried Beans (back to recipe list)
2 cups cooked pinto or black beans
½ cup bean broth
1 clove garlic
½ cup finely chopped onion
1-2 tsp. ground cumin
½ cup finely chopped cilantro
½ cup shredded low-fat shredded cheese (optional)
Salt to taste
Place broth in large frying pan. Add onions and garlic and allow to simmer until soft stirring
constantly. Add beans and mash until desired consistency with potato masher. Add seasonings as
desired. Add cheese if desired. Serve as soon as cheese is melted.
Nopalito Salsa (back to recipe list)
1 cups nopalitos, rinsed, drained and diced *
¾ cup jicama, peeled and diced
2 small tomatoes, diced
cup diced onion
cup chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon olive oil
1 small jalapeño chili, minced
1 garlic clove, minced
Combine all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 2 hours.
*This salsa calls for canned or bottled nopalitos. If you cannot find nopalitos at your local
market, simply substitute cooked green beans.
Green Tomatillo Salsa (back to recipe list)
4-8 medium sized serrano peppers
½ teaspoon salt
3 cups water
½ pound tomatillos
¼ cup chopped onion
¼ cup chopped cilantro
Place washed serrano peppers in a small pot of lightly salted water. Boil the mixture until the
peppers change to light green color, then add the previously peeled and washed tomatillos and
boil the mixture for about 10 to 15 minutes until the tomatillos soften. Turn heat off and remove
tomatillos and peppers from the water and let them cool. Place peppers and tomatillos in a
blender and process until smooth. Pour the mixture in a bowl and add the onion and cilantro.