Got a stack of tortillas? You can make almost anything. Here’s how to take your tortillas to new heights:
Melty cheese, savory chicken, and a creamy topping—there's so much to love about enchiladas. And with this22-minute stovetop cooking method, you’ll have even more time to savor them.
Migas, a dense Tex-Mex breakfast of eggs and tortilla chips, is a much tastier way to defeat some of last night's poor decisions than the hair of the dog. After sweating an onion in a skillet and adding spicy chorizo, add the mixture of crispy tortillas and beaten eggs and cook just until set.
Chilaquiles are the perfect way to use up tortillas. Throw in leftover shredded chicken or pork if you have any on hand to bulk up the meal.
The next time you have leftover rice from the take-out spot, stir-fry it with torn tortillas sprinkled throughout to make a spicy and savory migas-inspired dish.
Cut a corn tortilla into strips and deep-fry to make a crispy topping for chicken tortilla soup.
Burritos are great until you get that I-should-have-worn-sweatpants feeling. But if you swap out the filling ingredients for wholesome vegetables, you'll feel satisfied, not stuffed.
Stuffed with homemade fresh chorizo and crispy potatoes, this Texas classic is all you've ever wanted for breakfast and more.
To crisp the tortillas for tostada assembly, heat vegetable oil in a large skillet and fry each tortilla for about 2 minutes, flipping them over every 30 seconds. Once they’ve cooled a little, top the tostadas with anything fromcreamy roasted corntocold shrimp saladand invite over some friends.
If you have leftover fried tortillas from tostadas, use them to bread chicken for frying. (What? Yes.) They’ll create a crisp exterior with a corn-rich flavor.
Step 1: Top half of a tortilla with a filling good enough to eat solo. Step 2: Fold it over. Step 3: Fry on both sides to warm the center, and behold: The greatest folded savory food in the known universe.
Is there a more perfect sound than that of fajitas sizzling? I don't think so. After grilling the meats and vegetables, pile everything onto tortillas. Then rinse (preferably with a chilled beer) and repeat.
For a quick afterschool snack, I used to turn tortillas into melty pizza marvels by topping them with tomato sauce and shredded mozzarella. For a thicker structure, use two layers of tortilla for the base, with the “crust” held together with extra cheese.
Use 10-inch tortillas to assemble a wrap sandwich that's good for healthy on-the-go eating, filling it witha tropical mango shrimp fillingor chicken pesto.
Layer fried tortillas with squash and cheese to make a gooey one-pot casserole that delivers high on the comfort and low on the clean-up.
Thescout camp classicof warm tortillas and gooey fillings doesn’t require a campfire to work well. After packing some foil pouches with tortillas and others with toppings, seal them up and throw the pouches on the grill (alternatively, you can also use an oven). In less than 30 minutes, they’ll be ready to assemble.
Line ramekins or muffin tins with tortillas and bake to form them into edible cups. Fill withhuevos rancherosor mini taco salads.
Epi Photo Editor Chelsea Kyle likes to make a tortilla-based version of cinnamon-sugar chips by coating flour tortillas with a mixture of melted butter, sugar, and cinnamon, and baking until crisp. Looking for something savory? My coworker Katherine Sacks suggests using garlic powder, tomato powder, and Italian seasoning for a pizza-fied take.
Food Director Rhoda Boone hails from Texas, a state that knows how to put a tortilla to good use. Her dad loves to toast corn tortillas in a skillet and top them with a pat of butter, a smear of honey, and a sprinkle of salt.
Make a filling (likespicy shredded beef) and spoon it into the middle of a tortilla. Roll up the tortilla, skewer the ends with a few toothpicks to hold it together, then deep-fry. You’ve just madeflautasAKAtaquitosAKA taco roll-ups. They've got more names than Biggie Smalls, but they're all good.
And if none of these ideas are speaking to you, just pop the tortillas in the freezer and take them out the next time you want to make...tacos.
