I always have flour tortillas in my fridge, always. Tortillas are a yummy and versatile staple.
Especially for breakfast… I warm a tortilla on the stove, then scramble an egg or two with mexican mixed shredded cheese. Wrap up the egg and a whole bunch of salsa in the tortilla. Serve with salsa con queso sauce on the side (I like the Mission brand the best). Delicioso!
If I’m in a Italian kind of mood, I scramble those eggs with some shredded parmegiano reggiano cheese (a wonderful white, sharp Italian hard cheese, usually found in the gourmet cheese section of the grocery store or as luck would have it, Costco). Spread additional shredded parmegiano over the tortilla, add a couple of pieces turkey bacon (regular bacon doesn’t contrast as well as the turkey bacon with the sharp cheese) and wrap it up.
But of course, tortillas aren’t just for breakfast…
If you have a tailgate or a party is on your calendar, the spinach roll made with tortillas, bacon bits and ranch is a popular local pupu (I can never stop eating them so please bring extra for me). Click here to get a great recipe from food.com.
For entertaining at home, I love this Boursin & mushrooms quesadilla dish I picked up from my friend Jana who snagged it from our other friend Sae. I saute mushrooms, then place on the side. Spread a box of Boursin cheese on a tortilla, add the mushrooms, then cover with another tortilla. Heat up on the stove in a flat pan, flip and heat up the other side. (flip tip: I put a plate over the quesadilla then flip the pan upside down, then with the aid of a pancake flipper I gently slide the quesadilla back in the pan) Cut into 8 pieces and serve. Tastes great with wine.
Tortillas also taste great with apples and cinnamon as a side to ice cream, try this great recipe from allrecipes.com.
photo courtesy of simplefoodrecipes via flickr