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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.

Spinach a packs a huge punch when it comes to health benefits, from lowering blood pressure to improving bone health and memory. And yet spinach remains one of those foods that isn’t being consumed as often as it should. This spinach and lime chicken enchilada recipe should help change that.

• Avocado and cilantro
• A pound of shredded and cooked chicken
• An eight-ounce package of cream cheese
• A 4.5 ounce can of diced green chiles
• Eight large tortillas
• Pair of tablespoons of lime juice
• A cup of pepper jack cheese
• A teaspoon of cumin
• Two ten-ounce cans of green enchilada sauce
• Half a teaspoon of chile powder
• A small, chopped onion
• Six cups of baby spinach
• Three minced garlic cloves
• Six cups of baby spinach

Combine the chile powder, cooked chicken, cumin, green chiles, and the lime juice in an airtight container or a Ziploc bag that’s gallon-sized. Let the ingredients marinate in the fridge for a minimum of an hour, but preferably a couple of hours.

Saute the garlic and onion in a large skillet for a couple of minutes on low setting until the onion softens. Follow by adding the spinach leaves and saute them until they become wilted. Remove from the heat and combine these ingredients with the chicken.

Preheat the oven to 375 degrees Fahrenheit and then spread a can of green enchilada on the bottom of a 9×13 pan. Add a tablespoon of pepper jack cheese and 1/3 cup of the chicken mixture to a tortilla, roll it up, and then place it with the seam side down in the oven. Repeat the process for the rest of the tortillas.

Heat a can of green enchilada sauce and the cream cheese in a skillet on low setting and mix them together until the cream cheese has melted. Pour on top of the enchiladas and then sprinkle any cheese that’s left on top.

Bake for about twenty minutes or until the sauce begins to bubble up from the bottom. Use the avocado and garlic for garnish 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 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.