Tortilla Dressing Recipes

TORTILLA DRESSING

Tortilla Dressing image

This is a very different take on dressing/ stuffing. you could even do a southwest themed thanksgiving!

Provided by GingerlyJ

Categories Grains

Time 1h5m

Yield 9 cups, 12 serving(s)

Number Of Ingredients 15

Ingredients

8 corn tortillas, cut into 1/4-inch strips
1/4 cup canola oil
8 flour tortillas, cut into 1/4-inch strips
1 cup crushed corn bread prepared stuffing
1 small onion, finely chopped
1/3 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro
1 tablespoon chili powder
1 teaspoon minced fresh sage
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 egg, lightly beaten
1 cup chicken broth

Steps:

In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels.
In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°. Yield: 9 cups.

Nutrition Facts : Calories 182.7, Fat 8.7, SaturatedFat 1.3, Cholesterol 15.5, Sodium 349.9, Carbohydrate 22.5, Fiber 2.6, Sugar 1.5, Protein 4.3

VEGGIE RANCH TORTILLA PINWHEELS

Veggie Ranch Tortilla Pinwheels image

These terrific bite-size appetizers are always a hit wherever I take them. They're easy to make ahead of time, and are a great addition to other party fare! -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 5 dozen.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
5 green onions, chopped
1 can (4 ounces) chopped green chiles, drained
1 can (3.8 ounces) sliced ripe olives, drained
1 celery rib, chopped
1/4 cup chopped sweet red pepper
2 to 3 tablespoons real bacon bits
8 flour tortillas (10 inches)

Steps:

In a small bowl, beat cream cheese and dressing mix until blended. Beat in the onions, green chiles, olives, celery, red pepper and bacon. Spread over tortillas. Roll up. Cut each into 1-in. slices. Refrigerate leftovers.

Nutrition Facts : Calories 58 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 188mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

TORTILLA DRESSING

Tortilla Dressing image

Provided by Marian Burros

Categories casseroles, side dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Vegetable oil
8 corn tortillas, cut into thirds and then across into 1/4-inch strips
1 cup dried corn bread crumbs
8 flour tortillas, cut into thirds and then across into 1/4-inch strips
1/3 cup diced roasted red pepper
1 small onion, peeled and diced into 1/4-inch pieces
1 rib celery, trimmed and cut into 1/4-inch pieces
2 cloves garlic, peeled and minced
1 to 2 jalapeno peppers, chopped fine
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh sage
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seeds
1 cup chilled chicken broth
1 egg, beaten
Salt to taste

Steps:

In a medium-size skillet, add 1/4-inch of oil. Heat over medium-high heat until hot. Add corn tortilla strips, a few at a time, and fry until crisp, about 45 seconds. Remove with a slotted spoon and place on a double layer of paper towels to drain.
Combine fried corn tortilla strips with remaining ingredients except salt in a large bowl. Refrigerate for 1 hour, stirring occasionally.
Preheat oven to 325 degrees. Season dressing with salt. Grease a casserole dish and add dressing. Cover and bake 45 minutes. Serve warm.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 558 milligrams, Sugar 4 grams, TransFat 0 grams

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