|The Well-Filled Tortilla Cookbook|
|by Susanna Hoffman|
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food.
11 - 20 of 47 for tortilla appetizers
Mix first 6 ingredients. Place flour tortillas on plastic wrap. ... hours. Cut into 1/4" slices and place on serving plate. May be refrigerated 3 to 4 days.
Mix all ingredients. Spread on flour tortillas. Roll up, then slice. Serve with Picante Sauce.
DAY BEFORE: Mix ... together (except flour tortillas), then spread ... rolls into slices, arrange on platter with slices of lime and bowl of picante sauce.
Combine cream cheese, ... Spread on flour tortillas and roll into ... picante sauce for dipping. Easy and it looks like you really made a fuss!! Serves 6 to 8.
Spread mixture on tortillas. Roll up. Roll in waxed paper until set up (several hours or next day). Remove waxed paper and slice.
Mix softened cream ... mixture over flour tortillas and roll tightly. ... container. Slice into bite-size pieces. Serve with toothpicks to dip in picante sauce.
Cream together cream ... chopped ham. Pile tortilla, 1/4 of ... for an hour. Cut in 1 inch squares. Top with a slice of stuffed green olives. (Plymouth)
Mix. Spread on an 8 inch tortilla. Roll up in waxed paper. Refrigerate. Slice when served. Can be dipped in picante sauce. Makes 10 (8 inch) tortillas.
Turn oven to broil. Place 2 tortillas on cookie sheet. ... broiler until cheese is melted. Cut into pieces. Serve with salsa, sour cream, guacamole, etc.
Use large glass round or oblong serving plate such as the type you would serve bars on. Spread the cream cheese on bottom of plate. On top of this, ...
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