Once the last quesadilla is made and leftover flour tortillas are staring at you from the back of the fridge, don’t give in to the urge to toss them out. They have a lot of life left. In fact, flour tortillas pair well with a wide variety of common ingredients from your kitchen, making them an essential part of easy-to-assemble and flavorful dinner ideas.
Just the right size for a personal pizza, flour tortillas can be covered in any ingredients that appeal to your mood. Spread with spaghetti sauce, they make a traditional pizza when covered with toppings like sausage, onions and green pepper; ham and pineapple; or pepperoni and black olives. For a Thai-inspired meal, cover the tortilla with peanut sauce, roasted chicken, red peppers and diced jalapenos. Sprinkle freshly chopped cilantro over the top right after you pull it from the oven. To whip up a savory Mediterranean-style pizza, start with a layer of pesto topped with cooked spinach, black olives and feta cheese. Slide your creation onto a baking sheet and place it in an oven that has been preheated to 500 degrees Fahrenheit for seven to 10 minutes, or until the cheese turns golden.
A flour tortilla stuffed with scrambled eggs, vegetables and cheese is so easy and scrumptious it could quickly become a go-to meal. Begin by sauteing onions and mushrooms in butter or olive oil for roughly five minutes. Beat fresh eggs with a small amount of cream or milk and some salt. Add the egg concoction and a handful of grated cheese to the onions and mushrooms, cooking over low heat with a minimal amount of stirring to give the eggs a chance to fluff up. Roll the egg scramble into a warm tortilla, and serve it with cilantro, salsa and sour cream. Experiment with other combinations such as spinach, mushrooms, fresh basil and Swiss cheese; ham, cheddar and mushrooms; or spicy sausage, mozzarella, cilantro and green pepper.
Easy Grilled Fajitas
Make this meal on the grill for a breezy summertime dinner. To a small glass of orange juice, add cumin, oregano and garlic, onion and chili powders. Place a chicken breast cut into 1/2-inch strips in a non-reactive container, and cover it with the orange juice marinade. Let the flavors mingle in the fridge while you get the rest of the dish going. Wrap tortillas in aluminum foil and put them in an oven that has been preheated to 250 F to warm. Thickly slice onions and green or red peppers, tossing them in a light coating of olive oil. Put them in a grill basket, seasoning with salt and pepper and roasting them on a hot grill until the veggies are slightly singed on each side, but still crisp, roughly two to three minutes per side. Put the roasted veggies in the oven with the tortillas while you grill the marinated chicken until the juices run clear. Toss the chicken and vegetables together, spooning the mixture into a tortilla and adding salt as needed. Serve with cilantro, salsa and avocado.
When you’re in the mood for Tex-Mex comfort food, put together a tortilla casserole. Grease the bottom of a baking dish with olive oil, then cover it in a single layer of flour tortillas. Cover the tortillas with a 2-inch layer of refried beans, corn, sauted green peppers, black olives, salsa and grated cheese. Tuck a layer of flour tortillas over the mixture, and top them with another 2-inch layer of the bean, vegetables, salsa and cheese melange. Add a final layer of tortillas, sprinkle on the ultimate layer of cheese and bake in a 350 F oven until the cheese turns golden brown, roughly 20 to 30 minutes.
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