Blog

How does asparagus and onions for your quesadillas sound? This recipe we found also includes goat cheese, and we’ll share how to prepare these delights below. Here we go!

• Roasted tomato salsa
• Two teaspoons of safflower, sunflower, or canola oil
• Fresh, chopped cilantro
• Half of a very thinly sliced small yellow onion
• Three to four ounces of soft goat cheese (crumbled)
• Four chopped asparagus spears
• Two six-inch tortillas
• Salt

Use a small, nonstick skillet over medium heat and add a teaspoon of oil and the onion. Cook and stir regularly until the onion becomes soft and caramelized, which should take about seven minutes or so. Follow by adding the asparagus and cooking and stirring until it becomes crisp and tender in about two minutes. Use the salt for seasoning and then move the ingredients over to a plate.

Use a well-seasoned griddle over medium heat until you’re able to evaporate a drop of water on contact. Add the last teaspoon of oil as well as the tortillas. Turn them over once so that the tortillas become coated with the oil and then heat them until they become soft, it should take about thirty minutes. Immediately top the tortilla with half of the onion mixture plus half of the goat cheese. Fold the tortillas in half so that the filling becomes enclosed and then press down gently with a spatula so everything is compacted. Continue to cook until the tortillas become crisp and then flip them over and repeat.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

The universal appeal of tortillas means adults and children alike can enjoy the taste and the endless array of ingredients you may decide to put in them. This jack and avocado quesadilla triangle recipe we found works great for people of all ages and it takes just ten minutes to prepare.

• A medium, halved and pitted ripe avocado
• Four flour tortillas (preferably six inches)
• A cup of shredded Monterey Jack cheese
• A ¼ teaspoon of salt
• Optional ingredients:
  • Smoked paprika or crushed red pepper flakes
  • Chives or chopped fresh cilantro

Begin by scooping the avocado pulp into a small bowl and then mashing it roughly with a spoon. Use the salt for seasoning as well as the cilantro if you chose to use it.

Use a nonstick griddle over medium heat until you’re able to immediately evaporate a drop of water. Once it’s ready, add a pair of tortillas in a single layer and then top them off with half a cup of cheese, making sure to spread within one inch of the edge. Sprinkle both tortillas with some flakes of pepper if you decided to use them and then add a second tortilla. Once the bottom tortilla turns golden in about a minute or so, flip it over and warm up the other side for thirty seconds or so.

Move the tortilla(s) over to a cutting board and then cut into a series of six wedges. Serve with the mashed avocado you made earlier.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Tacos for breakfast? Sure, why not? It may sound somewhat unconventional, yet there is nothing stopping you from enjoying them to kick start your day. Here’s one we found using potatoes.

• A pound of petite potatoes
• ¼ teaspoon of coarse sea salt
• Pepper and salt
• A teaspoon of red chili flakes
• Four large eggs
• Four garlic cloves
• Eight corn tortillas (preferably six inches)
• Three tablespoons of finely minced red onion
• One and a half cups of fresh spinach
• Three tablespoons of fresh oregano
• An ounce of either cojita or goat cheese crumbles
• Half a cup of packed, fresh parsley
• Chimichurri sauce
• Pair of tablespoons of red wine vinegar
• A 1/3 cup of olive oil

Preheat your oven to 400 degrees Fahrenheit. While it’s heating, wash and dry the tomatoes and then chop them into cubes of ¼. Using a baking or nonstick sheet to spread them and then season with some pepper and salt for taste.

Roast for ten to twelve minutes before flipping and then roast for another ten minutes or so until the potatoes become crispy and brown. If you wish, switch the oven settings to broil during the last three minutes of the roast.

While this is going on, whisk the eggs and scramble them on a nonstick skillet until they’re cooked to your liking. If you wish, heat the tortillas in the skillet prior to assembling the tacos.

To assemble the tacos, add the spinach and then layer eggs you scrambled and the roasted potatoes as the top layer. Use half a tablespoon of the chimichurri sauce over each taco and then use some cheese for sprinkling.

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 such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Are you a fan of chipotle mayonnaise and want something that won’t take up too much of your time? If so, this super simple tortilla wrap recipe is worth adding to any potential summer al fresco social outing you may be thinking about. This easy recipe we found will show you how to make enough to serve four people. Let’s begin.

• Half a teaspoon of Creole seasoning
• A cup of mayonnaise
• A tablespoon of fresh lemon juice
• Pair of tablespoons of canned, chopped chipotle pepper in adobo sauce

For the wraps

• Half a cup of crumbled blue cheese
• Four ten-inch flour tortillas
• A cup of shredded red cabbage

To prepare the chipotle mayonnaise, all you need to do is use a small bowl to stir the ingredients. For the wraps, begin by evenly spreading the mayonnaise over the four tortillas. Top them with a sprinkle of blue cheese if you wish, a protein you like, and the cabbage.

Wrap up the tortillas and secure them with some bamboo picks. Chill the wraps until you’re ready to eat them.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Sometimes, it’s not good to mess with a tried and true recipe but then again, you can often unveil a delicious surprise by breaking from the norm. Take this chile and lime-spiked quesadilla, for example. Here’s what you’ll need to make enough for four people.

• Hot sauce, avocado, and sour cream to serve
• Olive oil
• At least two cups of grated Monterey Jack cheese
• Half of a peeled and thinly sliced red onion
• Four to eight flour tortillas
• Pair of peeled and minced garlic cloves
• Canola oil
• A rounded teaspoon of ancho chile powder
• Kosher salt
• A teaspoon of cumin
• A ¼ cup of sliced olives
• Half of a black pepper
• A ¼ cup of drained, mild banana pepper rings
• A cup of frozen corn
• Juice (half lime)
• Half of a cored and julienned red pepper
• A large handful of baby spinach

Use a large skillet over medium-low heat to warm up a couple of tablespoons of olive oil. Add the onion and cook it until it becomes soft, stir the garlic in, and cook for about thirty seconds. Stir the spices in and add some more oil if it’s become dry. Continue to cook until fragrant and then add the red pepper and corn until soft. Turn the heat off and stir the black beans and spinach into the veggies. Squeeze the lime over everything, add the olives and banana peppers, and then use the salt for seasoning.

Spread the tortillas on a suitable surface and then spread some cheese on half of each one, followed by a ¾ cup of the veggie mix and then some spoonfuls of cheese on top. Fold the tortilla/quesadilla in half.

Using the skillet, heat up a tablespoon of the oil over medium heat. Cook the quesadillas for a couple of minutes on both sides until they become golden brown and crisp and the cheese has melted.

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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.