Stuffed Tortilla Triangles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

STUFFED TORTILLAS WITH TWO SAUCES



Stuffed Tortillas with Two Sauces image

Categories     Blender     Egg     Garlic     Onion     Tomato     Bake     Broil     Fry     Vegetarian     Cinco de Mayo     Lunch     Hot Pepper     Zucchini     Summer     Tortillas     Seed     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 21

For tomato sauce
1 1/2 pounds tomatoes, quartered
3 tablespoons vegetable oil, divided
1/2 cup water
1/2 cup chopped white onion
1 garlic clove
1 teaspoon cider vinegar, or to taste
1/2 to 1 fresh habanero chile, with seeds
For pumpkin-seed sauce
2 cups raw green (hulled) pumpkin seeds
4 cups water
6 tablespoons chopped fresh epazote leaves or 1 tablespoon dried
2 tablespoons chopped white onion
1 garlic clove
For filling and tortillas
1 pound zucchini (3 medium), cut into 1/2-inch cubes
1 cup chopped white onion
1 cup plus 2 tablespoons vegetable oil, divided
4 hard-boiled large eggs, chopped
12 corn tortillas
Garnish: chopped fresh epazote leaves; pumpkin-seed oil for drizzling

Steps:

  • Make tomato sauce:
  • Preheat broiler.
  • Toss tomatoes with 1 tablespoon oil in a shallow baking pan and broil 4 to 5 inches from heat, turning once, until softened and skins are charred in spots, 15 to 20 minutes total.
  • Blend tomatoes, water, onion, garlic, vinegar, chile, and 1 teaspoon salt in a blender until smooth (use caution with hot liquids).
  • Heat remaining 2 tablespoons oil in a large heavy saucepan over medium- high heat until it shimmers, then add sauce and simmer, partially covered, stirring occasionally, until slightly thickened, about 10 minutes.
  • Make pumpkin-seed sauce:
  • Toast pumpkin seeds in a dry 12-inch heavy skillet over medium heat, stirring, until all seeds have expanded but are still green, 5 to 8 minutes. Transfer to a bowl to cool slightly.
  • Coarsely chop 1/4 cup pumpkin seeds and set aside. Bring water, epazote, onion, garlic, and 1 1/4teaspoons salt to a boil in a small saucepan. Blend this mixture with remaining 1 3/4 cups pumpkin seeds in 2 batches in cleaned blender until smooth (use caution with hot liquids), about 5 minutes, transferring to a heavy medium saucepan. Season with salt.
  • Make filling:
  • Cook zucchini and onion in 2 tablespoons oil in heavy skillet over medium heat, stirring, until softened, 10 to 15 minutes. Stir in 3/4 teaspoon salt and 1/4 teaspoon pepper, then remove from heat. Add eggs, gently tossing to combine.
  • Fry and fill tortillas:
  • Heat remaining cup oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then soft-fry tortillas, 1 at a time, turning over once with tongs, until softened (not crisp or browned), 5 to 10 seconds. Transfer to paper towels to drain, blotting both sides, then stack tortillas to keep moist.
  • Preheat oven to 350°F with rack in middle. 3Working with 1 tortilla at a time, dip in pumpkin-seed sauce to coat both sides, then transfer to a plate. Spoon 2 to 3 tablespoons egg filling down middle of tortilla, then roll up and arrange in a 13- by 9-inch baking dish.
  • Cover with foil and bake until heated thourough, 15 to 20 minutes.
  • Meanwhile, reheat sauces over low heat, stirring pumpkin-seed sauce frequently, just until hot. (Thin pumpkin-seed sauce with water if very thick.)
  • Top papadzules with pumpkin-seed sauce. Sprinkle with chopped pumpkin seeds and serve tomato sauce on the side.

FRESH TORTILLA TRIANGLES



Fresh Tortilla Triangles image

Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Yield 32

Number Of Ingredients 3

2 cups canola or other vegetable oil
8 (6 inch) corn tortillas, quartered
Salt, to taste

Steps:

  • Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

Nutrition Facts : Calories 26.3 calories, Carbohydrate 2.9 g, Fat 1.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.9 mg, Sugar 0.1 g

TACO TRIANGLES RECIPE BY TASTY



Taco Triangles Recipe by Tasty image

Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa

Provided by Alix Traeger

Categories     Sides

Yield 15 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying
fresh cilantro, for serving
sour cream, for serving
guacamole, for serving
salsa, for serving

Steps:

  • In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
  • Add the lime juice and cook the vegetables until soft, about 5 minutes.
  • Seperate the vegetables in three medium bowls.
  • To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
  • Stir each bowl until everything is incorporated.
  • Cut a tortilla in half with a pizza cutter or knife.
  • Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
  • Fold each corner over the middle, forming a triangle.
  • Flip the tortilla triangle over so the seam is down.
  • Brush the edge of the tortilla with egg wash and press with a fork to seal.
  • Repeat with the remaining tortillas and fillings.
  • In a deep pan, heat two inches of oil to 350°F (180°C).
  • Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
  • Drain the triangles on a rack
  • Serve with cilantro, sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 271 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams

STUFFED ROLLED TORTILLAS



Stuffed Rolled Tortillas image

Provided by Michele Urvater

Categories     Cheese     Vegetable     Bake     Kid-Friendly     Quick & Easy     Dinner     Casserole/Gratin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 12 tortillas or 4 to 6 servings

Number Of Ingredients 12

For the Filling
3 to 4 cups leftovers such as gumbo, grains and vegetables, or shredded roast chicken, turkey, pork, or ham mixed with grains
For the Assembly and Cooking
12 corn or flour tortillas
1 cup ricotta or cottage cheese
2 cups spaghetti sauce, homemade or prepared
1/2 cup shredded cheese, such as Cheddar or mozzarella
For the Garnishes: (use two or three of the following)
About 1 cup shredded cabbage, or iceberg lettuce, or chopped bell peppers
1/2 cup sliced nacho japapeños, 1 to 2 seeded and minced fresh chilies, 1 bunch sliced scallions (green onions), or drops of hot sauce or Tabasco
1/2 cup chopped fresh coriander or parsley
1 lemon or lime cut into wedges

Steps:

  • Preheat oven to 375°F.
  • Spread about 1/4 to 1/3 cup of the filling on each of the tortillas, then dot the filling with 2 tablespoons of the ricotta. Roll up the tortillas into tight cylinders.
  • Spread 3/4 cup of the spaghetti sauce over the bottom of a baking dish large enough to hold the tortillas in a single layer.Set the tortills, seam side down, on the sauce. Spread the remaining sauce over the tortillas and top with the shredded cheese. Bake until the filling is hot and the cheese has melted, about 20 minutes.
  • Meanwhile prepare the garnishes. Serve the tortillas hot and pass the garnishes.

STUFFED TORTILLA TRIANGLES



Stuffed Tortilla Triangles image

Number Of Ingredients 3

1 recipe any Smosa Filling of your choice (search for "Category: Fillings for Samosas")
1 1/2 to 2 cups peanut oil for deep-frying
12 (8 to 9 inch) flour tortillas

Steps:

  • 1. Stack and cut the tortillas in half to make 24 semi-circles. Working with each half separately, brush with water about 1/2-inch in, along all the edges. Then place 1 1/2 to 2 tablespoons of the samosa filling on one side of the semi circle. Fold the other side over the filling to cover it. Press the edges well to seal in the filling. Repeat with the remaining halves.2. TO FRY: Heat the oil in a wok or skillet over medium-high heat until it reaches 325°F to 350°F on a frying thermometer, or when a small piece of the dough dropped into the hot oil rises to the top after 15 to 20 seconds. Place the samosas in the wok, as many as it can hold at one time without crowding, and fry, turning them a few times with a slotted spatula, until crispy and golden on all sides, 4 to 5 minutes. (If the samosas brown too quickly, it means the heat is too high lower it.) Transfer to paper towels to drain, then serve.VARIATION: A similar samosa can be made with little (4-inch) square or round wonton skins. Since the wonton skins are thin and small, do not cut them in half. Each takes only about 1 to 2 teaspoons of the filling and they fry very quickly, in just about 1 minute.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SYLVIE'S VEGETABLE STUFFED TORTILLAS



Sylvie's Vegetable Stuffed Tortillas image

I had some vegetables to use up the other night and didn't want rice, pasta or potatoes again so I came up with these. I served them with a side salad and some natural low fat yoghurt (trying to stay off the sour cream). I hope you'll enjoy them as much as we did. You can just use bell pepper, but going to the extra trouble of roasting it first is really worth it, it adds a lovely sweetness to the dish (you can pop them under a hot grill while the first ingredients are simmering). If you like it spicy just add some chopped jalapeños, chili powder or red pepper flakes.

Provided by -Sylvie-

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

4 large flour tortillas (or 6 small ones) or 4 large corn tortillas (or 6 small ones)
1 (15 ounce) can chopped tomatoes, with juice
1 (15 ounce) can red kidney beans, drained
1 courgette, roughly chopped (aka zucchini)
6 medium mushrooms, sliced
1 1/2 red bell peppers, roasted, peeled and roughly chopped
1 small onion, chopped
1 tablespoon balsamic vinegar
1/2 tablespoon ground coriander
1/2 tablespoon paprika
1/2-1 tablespoon fresh ginger, grated
2 garlic cloves, minced
salt, to taste
pepper, to taste
1/2 cup of grated cheese
1 tablespoon olive oil

Steps:

  • In a large skillet heat the oil and fry the onion on a medium heat until it becomes transparent.
  • Add the garlic and fry for a further minute.
  • Add the tomatoes, courgette, mushrooms, balsamic vinegar and spices and simmer for around 20 minutes, stirring occasionally.
  • Add the kidney beans and roast pepper, simmer for a further 10 minutes.
  • Divide the mixture between the tortillas (if you heat them very briefly in the microwave they become more flexible) and roll them up.
  • Place the filled tortillas in a large baking dish, lined with baking paper or slightly greased, and sprinkle with your favourite cheese.
  • Place in a preheated oven, 375°F/190°C/Gas 5, and bake for 10-15 minutes until the cheese has becomes golden and bubbly and the edges of the tortillas are starting to colour.

STUFFED TORTILLAS



Stuffed Tortillas image

This takes a bit of time to make but it's worth it. Especially if you're trying to feed a brood! If you're in a hurry, however, you could use store-bought salsa instead of making your own sauce. As a special treat, I also like to take one avocado and blend it with two spoonfuls of yogurt to make a creamy sauce for the tortillas.

Provided by Sackville

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1 onion, chopped
1 clove garlic, chopped
1 (28 ounce) can tomatoes
1 (5 1/2 ounce) can tomato paste
1 jalapeno pepper, seeded and minced
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh coriander
1 onion, chopped
1 cup carrot, diced
1 cup sweet pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 (19 ounce) can black beans, drained and rinsed
1 1/2 cups canned or frozen corn
2 tablespoons lime juice
2 tablespoons chopped coriander
12 7-inch flour tortillas
1 cup shredded cheddar cheese
3/4 cup sour cream or 3/4 cup plain yogurt

Steps:

  • Line two 9 x 13 baking pans with tin foil, set aside.
  • Make sauce by sauteing onions, garlic in a saucepan until soft.
  • Add remaining sauce ingredients, except coriander.
  • Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
  • Remove from heat and stir in coriander.
  • While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
  • Cook until vegetables are softened (about 5 minutes).
  • Add jalapeno pepper, chili powder, oregano and cumin.
  • Cook for 1 more minute, remove from heat.
  • Stir in beans, corn, lime juice and coriander.
  • Mix well.
  • To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
  • Repeat, leaving yourself with 1/4 cup cheddar.
  • Pour sauce evenly over finished tortillas.
  • Cover with aluminium foil and bake at 350 degrees for 25 minutes.
  • Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 628.8, Fat 20.8, SaturatedFat 9.3, Cholesterol 34.7, Sodium 1174.3, Carbohydrate 91.1, Fiber 14.7, Sugar 15.3, Protein 23.6

More about "stuffed tortilla triangles recipes"

TACO-STUFFED TRIANGLES RECIPE - PILLSBURY.COM
taco-stuffed-triangles-recipe-pillsburycom image
2018-10-11 Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese. 2. Unroll dough; separate into 8 triangles. Place 4 triangles on ungreased cookie sheet, and gently …
From pillsbury.com


STUFFED TORTILLA TRIANGLES! SO AMAZING! MUST TRY!!!! - YOUTUBE
stuffed-tortilla-triangles-so-amazing-must-try-youtube image
These stuffed tortilla triangles are super delicious and so easy to make! I didn’t add the amount of cream cheese and other ingredients I used for this becau...
From youtube.com


CRUNCHWRAPS TRIANGLE TORTILLA / TORTILLA STUFFED IN CHICKEN
How to make perfect soft homemade tortillas/ stuffed with chicken & vegetables n cheese..-~-~~-~~~-~~-~-For chilli cheese fitters watch: "Chilli Cheese Bombs...
From youtube.com


CHICKEN STUFFED TORTILLAS | BLUE JEAN CHEF - MEREDITH LAURENCE
Lay the stuffed tortilla triangle seam-side down on a sheet tray or cutting board. Repeat with the remaining ingredients. Brush each one with the chili oil. Pre-heat air fryer to 370°F. In batches, …
From bluejeanchef.com


YOU NEED TO TRY THIS TORTILLA WRAP HACK FROM TIKTOK - TASTE OF …
2021-02-08 Step 3: Fold. Grab the bottom-left corner of the tortilla and fold it up, sandwiching the cheese and eggs. Then, flip the top-left corner of the tortilla over to the right, and then fold …
From tasteofhome.com


STUFFED TORTILLA - TRIANGLES :: QUICK AND SIMPLE RECIPES
Preparation steps. The night before, soak the beans in cold water. Drain and wash the beans in the morning, add water to cover it and cook for 30 minutes until completely softened. Drain the …
From rosacooking.com


TORTILLA TRIANGLES | RECIPES WIKI | FANDOM
Mix Cheese, sour cream and seasoning mix until blended. Toss tomatoes, green onions and in small bowl. Spread 2 Tbsp. refried beans and 1/4 of the Cheese mixture on each of 4 tortillas. …
From recipes.fandom.com


STUFFED TORTILLA TRIANGLES RECIPE | EAT YOUR BOOKS
Save this Stuffed tortilla triangles recipe and more from 1,000 Indian Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


10 BEST STUFFED TORTILLA RECIPES | YUMMLY
2022-10-06 Stuffed Tortilla Recipes 77,256 Recipes. Last updated Oct 06, 2022. This search takes into account your taste preferences. 77,256 suggested recipes. Stuffed Tortilla …
From yummly.com


STUFFED TORTILLA TRIANGLES - DVO.COM
Stack and cut the tortillas in half to make 24 semi-circles. Working with each half separately, brush with water about 1/2-inch in, along all the edges. Then place 1 1/2 to 2 tablespoons of …
From dvo.com


FRIED TACO TRIANGLES: SPICE UP YOUR TACO TUESDAY
2022-05-18 Cut up and cook the veggies. Season generously. Beat your egg and set aside while waiting for your oil to heat up. Brush edges with beaten egg and fold into a triangle. Press …
From thecoffeemom.net


STUFFED TORTILLA TRIANGLES RECIPES
Steps: Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt.
From tfrecipes.com


Related Search