|The Tortilla Book|
|by Diana Kennedy|
Diana Kennedy, the authoritative cultural missionary for the foods of Mexico, shows the incredible range of her imagination as she concentrates on...
Results 1 - 10 of 118 for tortilla pinwheel
Mix all filling ... filling evenly over tortillas. Roll. Cover ... refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
Mix first 5 ... mixture on 8-inch tortilla. Roll up ... 1/2 to 1-inch pinwheels. Serve with salsa on the side. May also add 2 cups diced chicken or ham.
In a mixing ... all ingredients except tortillas. Spread mixture ... or guacamole as a dipping sauce. The recipe does not freeze. Makes 6 to 8 servings.
Mix all of ... evenly over the tortillas; roll up ... Discard ends. Lay pinwheels on on serving ... parsley. Leave space in center for small bowl of salsa.
Mix the cream ... evenly over the tortillas. Roll up ... Refrigerate for several hours. To serve, slice into pieces 1/2" to 3/4" thick and add salsa for dipping.
Mix all of ... and spread on tortillas. Roll tortillas ... Refrigerate for several hours. Cut to 1/2-inch to 3/4-inch slices. Place on plate and dip in salsa.
Mix ingredients. Spread ... - 10 inch tortillas. Roll up ... and chill several hours. To serve, cut in 1/2 or 3/4 inch slices. Serve with salsa (as a dip).
Mix all the ... evenly over the tortillas; roll up ... plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4-inch thick.
Mix well. Add ... 5-10 inch flour tortillas (or 4-12 inch). ... and slice 1/2 to 3/4 inch thick. Serve with salsa on the side. Keeps for a week or better.
Combine cream cheese ... thick. Lay out tortilla. Put equal ... with plastic wrap, twisting ends. Chill rolls. Cut into 1/2" slices. Serve with sauce/salsa.
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