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cooking.nytimes.com
This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar You’ll see “bacon drippings” in the ingredients These make for really delicious tortillas.
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Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!
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Love tortillas? These homemade flour tortillas are tender and flavorful. Perfect for your next Mexican-inspired fiesta!
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Get Roasted Butternut Squash Hummus with Spooky Baked Tortilla Chips Recipe from Food Network
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Soft and pliable, these easy-to-make cassava flour tortillas taste similar to a whole wheat tortilla but are naturally gluten free and hold up really well.
Ingredients: water, salt, cassava, vegetable oil
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Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! I learned this from watching my mom in Mexico.
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Tofu is marinated in Buffalo wing sauce and baked to serve with spinach, Swiss cheese, and tomatoes as filling for sandwich wraps in this budget-friendly recipe.
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The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.
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The classic California club sandwich is now featured as a wrap stuffed with bacon, lettuce, Monterey Jack cheese, avocado, chicken, tomato, onion, and a zesty chipotle mayonnaise.