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Need some ideas on appetizers made with flour tortillas that can be served at room temp. I'm thinking of some kind of roll up with a Mexican

Tortilla roll ups to slice up and serve as an appetizer.

asked by Pamela731 almost 2 years ago
13 answers 5583 views
Default-small
added almost 2 years ago

-Mexican pizza
-baked tortilla strips to use for hummus or whatever other dips you have on hand

Default-small
added almost 2 years ago

-Mexican pizza
-baked tortilla strips to use for hummus or whatever other dips you have on hand

Default-small
added almost 2 years ago

-Mexican pizza
-baked tortilla strips to use for hummus or whatever other dips you have on hand

Default-small
added almost 2 years ago

-Mexican pizza
-baked tortilla strips to use for hummus or whatever other dips you have on hand

Default-small
added almost 2 years ago

Umm, not sure why my answer came up 4 times!

Stringio
added almost 2 years ago

I like this turkey chipotle wrap from Bon Appetite 2000
Ingredients:

Servings:
2
Units: US | Metric
1/2 cup mayonnaise
3 tablespoons chopped fresh cilantro
1 green onion, minced
1 tablespoon minced canned chipotle chile in adobo
1 teaspoon fresh lime juice
2 large flour tortillas (plain or flavored)
8 ounces thinly sliced smoked turkey
2 romaine lettuce leaves, center rib cut away
Directions:

1
Combine mayonnaise, cilantro, green onion, chipotle chilies and lime juice in small bowl; stir to blend. Season chipotle mayonnaise with salt. Arrange tortillas on work surface. Spread each with half of
2
mayonnaise; top with turkey and lettuce. Roll up tortillas tightly, enclosing filling. Cut each wrap in half.


Bigpan
added almost 2 years ago

Cut tortillas into a size that fits a muffin tin (small rather than regular). Bake until crispy. Fill with assorted fillings: salsa, refried beans, guacamole, pulled chicken and salsa, whatever your imagination dictates. Even shredded lettuce topped with a prawn works for me.
You can even go non-mexican and fill with shredded beef and stilton !

Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 2 years ago

As a riff on bigpan's idea you could also turn these into Mexican shumai. Use a biscuit cutter to cut out into rounds. Fill and steam.

Img_0736
added almost 2 years ago

This is an old recipe -- and may be the sort of thing you have in mind. Combine 8 oz. cream cheese, softened, with small can drained sliced olives. Spread on large flour tortillas (recipe should take a pkg. of these). Roll up, wrap in plastic, and chill overnight. Cut in 1 inch slices. Serve with salsa.

Headshot
added almost 2 years ago

ooh! I have a new favorite use for flour tortillas: they make fabulous shape crackers eaten plain or with a dip (like an onion bacon dip). I use seasonal cookie cutters (leaves and acorns in the fall, ornaments, snow flakes in the winter, etc). Melt and combine together 1/2 cup butter and 1/4 teaspoon garlic salt. Brush the cut out tortillas, sprinkle lightly with sea salt, and bake at 250 degrees for 30 min until crisp (you can flip if you'd like). People never believe these started as tortillas. They are scrumptious!


Stringio
added almost 2 years ago

Not Mexican but an alternative holiday cookie, some may say an anti-cookie. Soften a mixture of cream cheese and feta. Spread on a warm tortilla. Dot with dried red cranberries and sliced green onions. Roll up. Slice into pinwheels before serving. Watch them disappear faster than the other cookies. Anti rules!

Smokin_tokyo
added almost 2 years ago

bigpan's suggestion works great. But my hat is off to pierino for being so creative, Mexican shumai, my brain is reeling...