Tortilla Dressing Recipes

TORTILLA DRESSING

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.

TORTILLA DRESSING

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.

TORTILLA CHIP TACO SALAD

Steps:

• Combine salsa, mayonnaise, and sour cream in a small bowl.
• Cover and refrigerate until ready to serve.
• Toss together the lettuce, tomatoes, turkey, cheese, olives, and avocado in a large bowl.
• Add salsa dressing and toss, being careful not to mash avocado cubes.
• Top with crushed tortilla chips.

RANCH TORTILLA ROLL-UPS

Steps:

• In a small bowl, combine the cream cheese, salad dressing mix, jalapenos and pimientos. Spread over tortillas. , Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each tortilla into eight pieces.

54TH STREET SOUTHWEST TORTILLA WRAPS

Steps:

• Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
• Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
• Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
• Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
• Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
• In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
• Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!