|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.
61 - 70 of 101 for pinwheel flour tortillas
Mix all filling ... Spread evenly over tortillas. Roll up ... Lay flat on plate leaving space in center for small bowl of salsa. Makes about 50 pinwheels.
Spread cream cheese on tortillas, then sprinkle chilies, olives, cheese and onion. Roll tortilla up; cut in bite size pieces. Dip in salsa, then eat.
Mix first 3 ingredients. Spread on tortillas. Drain vegetables ... Cut rolls into 1 inch pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Mix the first three ingredients. Spread on tortillas. Drain vegetables ... into 1-inch pieces. Discard ends. Serve with spirals facing up. Makes 3 dozen.
Cream cheese, chiles, and garlic salt together. Spread mixture on tortillas. Roll tortillas like a jelly roll. Chill overnight. Slice and serve.
Mix all ingredients, except tortillas, together thoroughly. ... Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 50 pinwheels. Serve with salsa.
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 together first 4 ingredients and spread on tortillas. Sprinkle chopped cauliflower on top. Roll. Chill 2 hours. To serve, cut rolls into 1" slices.
Mix cream cheese ... and spread on tortilla shells. Then put ... desired. Roll up and chill in the refrigerator for an hour. Cut in 1-inch sections and serve.
Mix sour cream ... salt. Spread evenly on tortilla (to edge). Roll up tortilla and chill. Preferably overnight. Slice tortillas about 1". Serve with salsa.
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