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Enjoyed by millions of people, mac and cheese is a go-to favorite and something of a dinner staple. Combine it with the mouth watering taste of chimichangas and you’ve got a recipe for something that is perfect for just about any occasion. Here is what you’ll need:

• Four large tortillas
• Vegetable, canola, or peanut oil
• A poblano pepper
• Half a pound of cooked macaroni noodles
• Six bacon strips
• Half a teaspoon of black pepper
• A tablespoon of flour
• A teaspoon of salt
• Two cups of whole milk
• Eight ounces of shredded cheddar cheese
• Ten American cheese slices torn into pieces

Begin by heating the oil to 375 degrees in an oven. In the meantime, remove the seeds, stem, and stick from the poblano before dicing it up into small pieces along with the bacon.

Use a large nonstick saucepot over medium heat to cook the bacon for about five minutes. Continue to cook it until it’s no longer raw, but before it becomes too crispy, making sure to add the poblano. Saute for another five minutes until the poblano has softened and the bacon is cooked. Follow by adding the flour.

Use a wooden spoon to mix the ingredients for about two minutes and then add the milk to whisk. Continue to whisk until the mixture starts to bubble before adding the cheeses, black pepper, and salt, making sure not to stop whisking until the cheese has melted. Add the macaroni, stir it in, and then cook for another two minutes. If necessary, add additional milk to keep it loose. Make sure to turn the heat off.

Grab a large nonstick pan and heat it on high. Once it’s sufficiently hot, carefully place a tortilla inside, allowing it to griddle for about ten seconds on each side. Repeat the process for the rest of the tortillas and then turn down the heat to medium once that’s done.

Grab a hefty spoonful of the mac and cheese mixture and place it in the center of the tortilla before rolling it up and tucking the sides in. Making sure the tortilla is still wrapped, carefully place it on the hot pan so it does not become undone and will “seal” properly. Repeat this step for the remaining tortillas and the rest of the mixture.

Place a couple of toothpicks along the tortilla fold as well as a pair on each end to prevent it from falling apart. Place each tortilla carefully into the hot oil for thirty seconds, making sure to do only one at a time. Keep it there until it becomes golden brown and then remove it, allowing it to drain on a paper towel.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Bacon and eggs probably aren’t the average person’s idea of burrito ingredients. Having them in “muffin” form may seem unusual, but they’re quite delicious and easy to make using flour tortillas. Here’s what you’ll need to serve four people:

• Four flour tortillas
• Black pepper and salt
• Four teaspoons of melted cannabutter
• Four large, room temperature eggs
• A cup of shredded cheddar cheese
• Four cooked and chopped bacon strips

Begin by preheating your oven to 340 degrees Fahrenheit (that’s 170 for those of you that use Celsius). Press each tortilla into a cup shape inside of a standard size muffin pan and then brush the insides with the cannabutter.

Evenly divide the cheddar cheese into ¾ cups for each of the four tortillas and follow by topping them off with the chopped bacon. Using the four eggs, carefully break each one into the tortilla cups and then top them off evenly with whatever cheese you have left. Use a sprinkle of the salt and black pepper to finish it off.

Bake the tortilla cups for about ten minutes until the eggs have set and you’re ready to serve!

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pmMonday through Friday Eastern time and we are closed on weekends.

 

Enchiladas may be known for containing meats but for those of us that don’t consume meat, that could be a problem. Thankfully, today’s recipe is all about vegetarian enchiladas so we can still enjoy these tasty Mexican delights. Here is what you’re going to need.

• Twelve corn tortillas
• Fresh leaves of cilantro for the garnish
• A tablespoon of salt
• A ¼ cup of Mexican crema
• Two pounds of peeled and coarsely chopped sweet potato
• Half a cup of queso fresco
• A tablespoon of fresh thyme (chopped)
• Morita, Guajillo, and Pasilla Chile Salsa
• A tablespoon of butter (unsalted)
• A pair of tablespoons of vegetable oil
• Black pepper

Begin by combining and then boiling the salt and eight cups of water in a large pot. Follow by adding the sweet potato and continue to cook until it’s tender, it should take about twenty minutes. Drain the sweet potato and place it in a medium bowl and then add the butter and thyme and mash it all until it’s nice and smooth. Use the salt and pepper for seasoning.

Using a large saute pan, use medium heat to warm up the oil. Lightly fry the tortillas one by one until they’re golden yet pliable while avoiding crispness, each side should take about twenty seconds or so. Place the tortillas on a surface and fill each one with two tablespoons of the sweet potato filling you made and then roll them up nice and tight. Move the tortillas over to a platter and pour the salsa over your new enchiladas, using the queso, crema, and cilantro to top it.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

It’s Mid-June so you know that means it is summer time! It’s a great time to have fun and eat flavorful different tortilla dishes. With the weather being so hot and scorching here are a couple of beverages that go perfect with tortilla dishes and their recipes!

Margaritas:

This classic recipe stays true to the original: equal parts tequila, orange liqueur and lime served over ice in a salt-rimmed glass, a splash of simple syrup adds an extra touch of sweetness.

Michelada:

This cocktail is popular in the Northern areas of Mexico. It comes from the idea of squeezing lime into beer with a uniquely spicy take with chili powder, Tabasco sauce and Worcestershire sauce.

Horchata:
Horchata is a grain-based milky drink made in various parts of Spain and Latin America. You can makes yours Mexican-style, with rice as the base. Vanilla and cinnamon can add a sweet and aromatic flavor.

Citrus Tequila Cocktail

Add together the citrus flavor juices of orange, lime and lemon with tequila, add sugar and fresh mint for a great cocktail.You can also add mint sprigs for color and serve over ice.

Agua Fresca

Aguas frescas means “fresh waters” in Spanish, traditionally are cold fruit drinks which are popular and appreciated in Mexico. Mix a juicy melon with sugar, fresh mint and lime juice.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Are you the type of person who prefers to keep their recipe preparation simple? If so, you’re going to love this casual enchilada recipe we’re featuring today. It will only take about forty minutes or so and you won’t have to throw them into an oven either. Here is what you’ll need to make four to six servings:

For the enchiladas

• About six to eight soft corn tortillas
• A pair of dried mulato chiles (available at most Hispanic markets)
• Either canola or rice bran oil
• Two dried guajillo chiles
• ¼ of white onion
• Kosher salt
• Two garlic cloves
• Six ounces of canned diced tomatoes along with their juice (no salt added)
• Boiling water
• Half a teaspoon of ground cumin
• Half a teaspoon of dried oregano

For the filling

• Two garlic cloves
• A ¼ cup of rice bran or canola oil
• A pair of cups of canned tomatoes along with their juice (no salt added)
• One white onion
• One jalapeño pepper
• Kosher salt
• A pound of peeled and deveined raw shrimp

Begin by stemming and seeding the chiles before placing in a medium bowl and covering it with boiling water. Allow it to soak for about twenty minutes until it’s softened. While the chile is softening, go ahead and prepare the filling by chopping the garlic and onion, stemming and seeding the jalapeño and dicing it up.

Using a large skillet over medium-high heat, heat the oil until it shimmers. Follow by adding the onion, jalapeño, and garlic and stirring it all. Use the salt to lightly season and then cook for about five minutes, again until it’s softened. Stir the tomatoes and their juices. Once the entire mixture has begun to bubble, turn down the heat to medium-low and resume cooking for another ten to twelve minutes so that some of the liquid disappears.

Grab the shrimp and coarsely chop it before lightly seasoning it with salt. Add it to the skillet and use a large wooden spoon to mash it up. Cook for about two to three minutes until it’s evenly opaque and then turn the heat off.

When draining the chiles, make sure to keep about a ¼ cup of the soaking water. Tear up the chiles and put them in a food processor. Chop the garlic and onion and add them to the chiles as you go. Follow by adding the tomatoes and juices, the cumin, oregano, and just a pinch of salt. Make sure to puree all of it until it’s sufficiently smooth, adding some of that soaking water you put aside. Ideally, you’re aiming for two cups. Complete this step by pouring the puree into a wide but shallow bowl.

Heat a couple of teaspoons of the oil on a griddle or large skillet over medium-high heat. Now you want to focus your attention on the tortillas. Coat both sides in red sauce and then move them over to the skillet to fry them for about thirty seconds. Flip over the tortilla and fry for another thirty seconds.

You can fill the tortilla with ½ to ¾ cup of the shrimp filling you made. Flip it over as if it were a taco or loosely roll it up and then repeat the process for the rest of the tortillas.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Looking to try something warm and packed with flavor? You’re not going to find too many foods that are as tasty as chicken taquitos. This recipe is easy to make within a short amount of time and doesn’t require too many ingredients. Here is what you’ll need:

• Twenty corn tortillas
• Two cups of shredded chicken (rotisserie is highly recommended)
• A cup of shredded cheddar
• Half a teaspoon of ground chili powder
• Two teaspoons of fresh lime juice
• Half a teaspoon of kosher salt
• A ¼ teaspoon of paprika
• Half a teaspoon of ground cumin
• A ¼ teaspoon of garlic powder

Preheat your oven to 425 degrees Fahrenheit. Grab a large baking sheet, spray it with some nonstick cooking spray and place it aside for now. Mix the lime juice, shredded chicken, paprika, chili powder, garlic powder, salt, and cumin in a medium bowl and stir until the chicken is sufficiently coated in seasoning.

Using a pair of damp paper towels place a pair of tortillas between them and microwave for about twenty to thirty seconds. Repeat the process for the rest of the tortillas using two at a time. Grab a heaping tablespoon of the chicken mixture, place it in the center of the tortilla, and roll it up firmly. Using the baking sheet you put aside earlier, place the taquito seam side down on it. Repeat the process until the filling is entirely gone.

Use the cooking spray on the taquitos before baking them for about fifteen to twenty minutes. Continue to bake until they are golden brown before removing them from the oven.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.