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How do you like your chicken quesadillas? The recipe we’ll be highlighting below will show you how to prepare some smoky ones in under thirty minutes. These are perfect when you need to prepare a quick meal and time is limited.

• Eight ounces of grated, smoked cheddar cheese
• Two cups of frozen chicken strips
• Four tortillas (ten inches)
• At least one and a half tablespoons of olive oil
• A 1/8 teaspoon of pepper
• Pair of minced garlic cloves
• Optional ingredients: chipotle salsa and sour cream

Grab a nonstick saute pan and coat it with nonstick cooking spray while using medium heat. Add the chicken and then cook for about six minutes until it’s heated through and it has browned slightly. Add the oil to the pan and stir the garlic in, cooking for a minute or two. Use pepper for seasoning. Remove the chicken from the pan and put it aside for now.

Turn up the heat on your oven to 450 degrees Fahrenheit. Line a pair of baking sheets with nonstick foil and then place a tortilla on each of the sheets you just prepared. Add a fourth of the cheese to the tortillas and then add a layer of half of the chicken. Spread the remaining cheese evenly between each of the tortillas Cover with the last tortillas and use olive oil to lightly brush them. Bake for seven minutes or until the tortillas turn golden brown and the cheese melts.

Cut the tortillas into six wedges and serve if with the chipotle salsa and sour cream if you chose to use 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.

You may have come across the term “nixtamal”, but have you ever been curious as to its origins or how it relates tortillas? The word has a deep history going back to the Aztecs and it was meant to detail the procedure which uses partly cooked and lime-soaked corn. The Aztecs would explore riverbeds in search of limestone rock which was used as a corn grinder of sorts. This process would eventually come to be known as nixtamalization.

Nixtamal can be ground into masa to make foods like tortillas, tamales, or finely ground patted discs. The Spanish word ‘masa’ is the name given to describe the corn dough. Nixtamal also provides flexibility since it can be kept in its full form to make pozole, perhaps better known as hominy.

The many benefits reaped by nixtamal were discovered by the Aztecs using a tried and true approach: experimenting with it. They quickly noticed it served as an energy source and may have enhanced their spiritual alertness without negatively affecting the digestive system. As science has evolved exponentially since the days of the Aztecs, the amino acid niacin found in nixtamal may be beneficial in the reduction of bad cholesterol, getting rid of toxins, and cell repair.

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.

 Do you like seafood? Are you a tequila drinker? If you answered yes to both of those questions, this quesadilla recipe uses shrimp plus the popular Mexican drink to create something different from your average quesadilla. Here’s what you’ll need.

• Four flour tortillas (ten inches)
• Three tablespoons of vegetable oil
• A teaspoon of grated lime zest
• Three cups of shredded Monterey Jack cheese
• A 1/3 cup of tequila
• A ¼ cup of fresh, minced cilantro
• A teaspoon of canned and minced chipotle chile in adobo
• Pair of thinly sliced scallions with the green and white parts separated
• Pair of minced garlic cloves
• One and a half pounds of deveined and peeled, medium-large shrimp halved lengthwise with the tails removed
• Pepper and salt

Heat your oven to 450 Fahrenheit after adjusting your oven to the middle position. Use aluminum foil to line a rimmed baking sheet and then brush it with a tablespoon of oil. Toss some of the scallion greens, Monterey Jack cheese, and cilantro.

Make sure the shrimp is patted dry with paper towels and then use the pepper and salt for seasoning. Use a nonstick skillet of twelve inches over medium heat to warm up a tablespoon of the oil until it begins to shimmer. Add a ¼ teaspoon of salt, the scallion whites, chipotle, and garlic and then cook until the mixture becomes soft, which should take about two minutes or so. Add the tequila and simmer until it has evaporated and the pan becomes dry, which should take roughly five minutes.

Add the shrimp and cook it for about three minutes, making sure to stir it often until it has cooked through and has become opaque. Move it over to a bowl, stir in the zest, and allow it cool for about five minutes before thoroughly draining.

After laying out the tortillas on a surface, sprinkle about half of the cheese mixture over one half of the tortilla, making sure to leave a border of about a half inch around the edges. Add a layer of shrimp and then sprinkle it with whatever you have left of the cheese mixture. Fold over the other half of the tortilla and press down firmly to compact it.

Place the tortillas on a prepared sheet with the rounded edges facing the sheet center. Use the last tablespoon of oil to brush and then bake the quesadillas until they turn brown, which should take about ten minutes. Flip them over and use a spatula to gently compact them before baking until they become golden brown. Allow them to cool before serving.

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.

You can never have too many varieties of breakfast taco recipes. So, while you wait for your local southeastern Walmart to stock our tortillas, you can try this recipe. Here’s what you’ll need.

• Pair of tablespoons of olive oil or butter
• ¼ of scallion greens (thinly sliced)
• Four slices of barbecued brisket (should be about half a pound)
• A cup of salsa
• A russet potato (either baked or broiled) diced into 1/4-inch
• A cup of either homemade or store purchased warm refried beans
• Freshly ground black pepper or sea salt
• Four large eggs
• Four white corn or flour tortillas

Begin by heating your oven to 250 degrees. Melt a tablespoon of either the oil or butter (whichever you chose) into a skillet using medium-high heat. Warm the slices of brisket for about thirty seconds on each side and then move to a rimmed sheet pan.

Use a skillet to melt the last tablespoon of butter or oil and then add the potatoes and pan fry, using a spatula to stir until the mixture becomes hot, crisp and brown, this should take about three minutes. Use the pepper and salt for seasoning. Move the potatoes over to a sheet pan with the brisket and make sure to keep everything warm.

Again, use the skillet to warm up the tortillas on each side for thirty seconds. You may also choose to use a grill if you prefer. Transfer the sheet pan you set aside earlier with the potatoes and brisket. You’ll likely need a pair of tablespoons of fat in the brisket so the eggs fry properly. If there is enough butter/oil in the skillet, use medium-high heat or add another two tablespoons of butter. Once the fat begins to sizzle, crack the eggs in and then fry until the eggs are to your liking (i.e.: scrambled, over easy).

To make the tacos, spread about a quarter of the refried beans on a tortilla and then top it with a slice of the brisket and a quarter of the potatoes. Place an egg on top and use a quarter of scallion greens as sprinkling. Repeat the process for the rest of the tortillas.

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.

In case you missed the big news we posted previously, we’re excited to announce that our TacoMex and Vedgee Wraps brands will soon be coming to a southeastern Walmart shelf near you! This is the first time we’ll be providing our products directly to retail and we can’t wait for you to try the deliciously pliable taste of our tortillas!

As part of the big news, we were also recently featured on WOFL FOX35 earlier this week during the Good Day Orlando Shout Out segment. In case you missed the news or couldn’t watch it, you can check out the feature at the following link: http://www.fox35orlando.com/good-day/415693382-video. The feature (which was broadcast live) provides a great glimpse into the Easy Foods Incorporated state of the art, 97,000 square foot manufacturing facility and the process involved in making our highly regarded tortillas.

You can also read more about us and the Walmart news by checking out the Osceola News-Gazette: http://www.aroundosceola.com/news/look-what-s-in-store-tortillas-made-in-kissimmee-set/article_c9643216-981f-11e9-bc33-836b1e493255.html.

Be sure to visit the Easy Food website so you can learn more about us as well as the TacoMex and Vedgee Wraps brands!

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as co-packing tortillas 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.

For those of you that have been wanting to try our Vedgee and TacoMex brands, we have some exciting news to share with you! If you happen to live in the southeastern United States, you’ll soon be able to visit your local neighborhood Walmart store to try our brands! Easy Foods Incorporated was among the companies chosen to move forward during Walmart’s Open Call event.

The two day Walmart Open Call event brings together buyers and entrepreneurs with a unified goal of encouraging sales of American products. Walmart eases the process so that potential suppliers can showcase their products and broaden their presence to Walmart’s millions of customers.

This news and the milestone are absolutely huge for us as it marks the first time our tortillas will be sold to consumers via retail, and we are proud to call Walmart our very first retail customer. Before this development, our tortillas were distributed exclusively to those working in the foodservice industry.

For those you in the Orlando area, you may have seen Easy Foods Incorporated featured on WOFL FOX35 yesterday morning during the Good Day Orlando Shout Out segment.

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.

A food we’ve mentioned before is chilaquiles, a great breakfast for those that are fans of fried tortillas drenched in salsa. In case you forgot about them, here’s a recipe we found.

• Either coriander or cilantro leaves for garnish
• Four tablespoons of vegetable oil
• Half of a sliced avocado (optional)
• Eight quartered corn tortillas
• Half of a diced, small onion
• A cup of either salsa verde or roja
• Pair of tablespoons of crumbled Cotija cheese
• Pair of eggs
• Four tablespoons of crema
• Freshly ground pepper and salt

Using a large frying pan, heat pair of tablespoons of the oil using medium-high heat. In batches, add the quartered tortillas and fry until the chips turn golden on each side, it should take a minute or so. Move the chips over to a paper towel so they can drain.

Using a saucepan over medium heat, add a tablespoon of the oil and then add the salsa, cooking enough so that it warms through. Follow by adding the chips and stir so that the salsa coats the chips.

While this is going on, use a small frying pan to heat the last tablespoon of oil. Crack the eggs in and season them with pepper and salt. Cook for a minute and then turn down the heat to low. Continue to cook for another two minutes or so until the white has set and the edges appear crispy and gold. During the final thirty seconds of cooking, baste the egg white with a spoon using the hot oil to so that the white finishes cooking. Move the fried eggs over to a plate with a spatula.

After serving, top the chilaquiles with the cheese, cilantro, crema, and avocado if you chose to use it.

This update or recipe is provided by tortilla manufacturer 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 food service 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.

With a name like Tacos Locos (Spanish for “Crazy Tacos”), this recipe will definitely prove to be quite the delectable surprise. Thankfully, there is nothing crazy involved in preparing them. Here we go!

• Six corn tortillas (six inches)
• Salt
• Six ounces of salsa verde
• Two pounds of pork carnitas
• Olive oil
• Six ounces of salsa roja
• Eighteen ounces of shredded chihuahua cheese
• Six ounces of chopped cilantro and onion

Heat a flattop to 250 degrees before pouring in some of the olive oil, also heat the pork carnitas. Place a pair of tortillas on the flattop. Spread three ounces of the chihuahua cheese on one of the tortillas and then spread the remaining three ounces on top of the other tortilla. Place a 1/3 of the two pounds of the pork carnita that you previously heated.

Add an ounce of the cilantro and onion mix, an ounce of the salsa roja, and an ounce of the salsa verde. Flip the tortilla with the chihuahua cheese over on top of the one with the meat and allow the cheese to melt before serving on a plate.

Feel free to garnish with more salsa if you wish.

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.

Do you need a good reason to use your Dutch oven more often? With these chicken tacos packed with great flavor, you’ll now have a reason to. The process takes about 45 minutes and it will serve up to four people. Let’s begin.

• Three tablespoons of unsalted butter
• Lime wedges
• Four minced garlic cloves
• Twelve warmed flour tortillas (six inches)
• Pair of teaspoons of minced, canned chipotle chile in adobo sauce
• Pepper and salt
• A ¾ cup of fresh, chopped cilantro
• Teaspoon of yellow mustard
• Half a cup of orange juice
• One and a half pounds of trimmed, skinless and boneless chicken breast
• A tablespoon of Worcestershire sauce

Begin by melting the butter in your Dutch oven using medium-high heat. Add the chipotle and garlic and cook until it becomes fragrant, which should take about thirty seconds. Stir in the Worcestershire, orange juice, and half a cup of cilantro, bringing it to a simmer. Nestle the chicken into a pot and then follow by reducing the heat to medium-low, covering and cooking until the chicken is at 160 degrees. The process should take about fifteen minutes, and make sure that you flip the chicken when you reach the halfway point.

Move the chicken over to a cutting board and allow it to cool a bit before shredding it into bite-size pieces using a pair of forks. Meanwhile, turn up the heat to medium-high and cooking any liquid remaining in the pot until it’s down to ¼ cup, it should take about five minutes. With the heat off, whisk the mustard in, add the chicken and the ¼ cup of cilantro that’s left, and then toss to combine the ingredients. Use salt and pepper for seasoning and to taste and then serve with the line wedges and tortillas.

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.

Enchiladas hold a strong appeal among many people and when they’re prepared just right, their taste is truly spectacular. An error in the preparation process, however, may result in an enchilada that is closer to soggy than tasty. A few simple tips can go a long way in making sure your enchiladas are always delectable.

Enchiladas have a strong reliance on green, red, and brown sauces. Regardless of whether you opt for peppers, tomatillos, or tomatoes as the enchilada base, make sure that there is strong consistency.

In regards to the tortillas, you want to fry them in hot oil prior to filling them with whatever ingredients you intend to use and rolling them up. The frying creates a barrier of sorts so that the tortillas don’t immediately soak up the ingredients and become soggy. Nixtamal corn tortillas are your best bet here.

Speaking of the filling, there are few rules when it comes to what to use. What you want to focus on is balance and texture. If you chose meats, consider slow cooking, grounding, or shredding them. For vegetables, make sure they are pre-cooked.

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.