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With the 2019-2020 school year having already commenced, you may be thinking about different foods you can make to use as lunch snacks. This turkey club tortilla roll-up recipe can make nearly fifty servings and can be done in under an hour. Let’s get started.

• Half a cup of either mayonnaise or salad dressing
• Six lettuce leaves
• Four ounces of softened cream cheese
• Half a pound of cooked, thinly sliced turkey
• Half a cup of drained and chopped pepperoncini
• Half a cup of chopped tomato
• Pair of tablespoons of fresh, chopped cilantro
• Six flour tortillas (eight inches)
• Four slices of crumbled, crisply cooked bacon

Use a small bowl to mix the cream cheese and mayonnaise until it’s smooth. Stir in the pepperoncini as well as the bacon and cilantro. Warm up the tortillas.

Using the mayo mixture you just made, spread about two tablespoons of it across each tortilla and then top with a rounded tablespoon of tomato, a slice of turkey, and a leaf of lettuce. Roll each tortilla up tightly and then cut them into pieces of eight, using a toothpick to keep the ingredients secure. Either serve immediately or cover them up tightly and refrigerate until it’s time to serve.

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.

Today, it’s all about green chile chicken enchiladas, a great way to welcome the arrival of Humpday. Here we go!

• Chopped cilantro
• A cup of your favorite tomatillo salsa
• Sliced onion
• A cup of your favorite green enchilada sauce
• Sliced radishes
• A small can of diced, roasted green chiles
• Crumbled queso fresco
• A ¼ cup of heavy cream
• Two cups of Monterey Jack cheese
• Vegetable oil
• Two cups of shredded rotisserie chicken
• Eight corn tortillas

Begin by placing the green chiles, tomatillo salsa, heavy cream, and enchilada sauce in a blender and then mixing until the ingredients turn into a smooth sauce. Set it aside for the time being.

Using a frying pan over high heat, pour sufficient vegetable oil so that the corn tortillas can be submerged, it should be roughly half an inch. Once the oil is hot enough, use tongs to dip the tortillas, going one at a time. Fry them until they become pliable and sturdy. Carefully shake them to get rid of excess oil and then place in a shallow dish. Repeat the process for the remaining tortillas.

Grab a small handful of chicken and Monterey Jack cheese and place them at one end of the tortilla before rolling it up and then placing the tortilla with its seam side down in a baking dish. Repeat for the rest of the tortillas. Pour some sauce over the enchiladas and then cover them with whatever Jack cheese you have left.

Place the baking dish in an oven, turn up the heat to 350 degrees, and bake until the cheese has bubbled and turns brown. Use the ingredients above for garnish and serve hot.

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.

How does a chicken enchilada casserole with green chile sound as a meal to start the week? It’s easy to prepare and it’s another recipe you can add to your meal preparation repertoire. Let’s begin.

• Pair of cups of either cooked shredded chicken or pork
• Pair of cups of shredded cheese (may have to use four cups if you’re sticking to vegetarian)
• Four cups of heated chile sauce
• At least twelve but no more than sixteen corn tortillas (dip them in hot oil and allow them to drain once they become soft)

Begin by preheating your oven to 350 degrees. Grab a casserole dish and add a layer of the prepared corn tortillas before topping them with a cup of chile sauce followed by either the chicken or pork (whichever you chose) and then top it with another tortilla layer. Continue to add layers until you’ve achieved your desired level of thickness. Top these layers with cheese you have left before baking for about 35 minutes and then broiling for about four minutes.

Top with onions, and lettuce, and tomatoes should you wish to do so 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.

If you’re pressed for time but you want to add something different to the lunch menu, this sandwich made of chicken tortillas and jalapeño should do the trick. Here is what you’ll need.

• Pair of skinless and boneless chicken breast halves (roughly four ounces)
• Eight soft lettuce leaves
• Pair of teaspoons of olive oil
• Four flour tortillas of at least six or seven inches
• A dash of black pepper (freshly ground)

Mayonnaise ingredients

• A dash of black pepper (freshly ground) for taste
• 1/3 cup of mayonnaise
• Teaspoon of fresh lime juice
• A small, diced plum potato
• A minced scallion
• Tablespoon of minced jalapeño pepper

Begin by stirring all of the ingredients for the mayonnaise in a small bowl. Have a taste and make seasoning adjustments as necessary. Once it’s ready, put it aside.

Using a pair of plastic wrap sheets, place one of the chicken breast halves and flatten it so the thickness is about a ¼ inch. Do the same for the rest of the chicken.

Use high heat to warm up a stove-top grill pan. Brush one side of each chicken breast using olive oil. Turn down the heat to medium-high and place the chicken on the grill with the oily side face down and then cook for about four minutes. Use the oil to brush the top of the chicken before turning and then cooking for an additional three minutes or until the chicken has lightly browned and is cooked through.

Move the chicken over to a plate and sprinkle using pepper. Slice into strips of a 1/4-inch wide and then cover to ensure it remains warm. Place the tortillas between a pair of paper towels and then microwave on high for at least fifteen seconds or until it has become warm and moist.

Use about three tablespoons of the mayo to spread across each tortilla before topping with a layer of greens. Place the strips of chicken across each tortilla center and then fold the edges over the chicken, ensuring they overlap at the center. Use a toothpick to fasten the tortilla 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.

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.

Whether you’re a corn or flour tortilla fan, they each have valid reasons and uses. In this case, we’re taking a closer look at different and creative ways you can make use of corn tortillas. Let’s get started.

The first is perhaps the most obvious. Corn tortillas are great for making quesadillas, tacos, or enchiladas. Assuming you do plan to use them for tacos, strongly consider heating them up over medium to medium-high heat using a dry skillet or medium-low if you’re using a gas stove. When used for enchiladas, add a coat of cooking oil spray so they don’t become mushy.

Are you having a soup that feels a little too thin? Consider adding some corn tortillas before the soup simmers so they break down. You may also wish to cook them for a bit so they begin to break apart, allowing you to blend them.

Are you a lasagna fan but prefer the taste of enchiladas? Corn tortillas will add a unique spin to this longtime favorite dish. Chilaquiles are another great option you can use should you ever run into a scenario where you have leftover tortillas and aren’t sure what to do with 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.

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.

When it comes time to have a quesadilla or a good old-fashioned taco, the tortilla you ultimately choose will play a critical role. Should you go with corn or flour? Making your decision isn’t quite as complicated as you may think.

For those seeking a healthier option, corn tortillas are the better way to go. They are packed with plenty of fiber, the sugar content is lower, and so is the saturated fat. Plus, if you’re focusing on portion control, flour tortillas are typically smaller in size.

Another way to help you make your decision is to figure out what you want to eat. While everyone has their preferences, breakfast or heartier tacos will arguably be better suited towards flour tortillas, which provide significant edible durability when you’re packing them with lots of ingredients. In other words, your fully loaded taco is less likely to fall apart if you go with flour tortillas. Burritos also work great with flour tortillas.

For tacos made in a Baja style using fish, consider corn tortillas. The corn will help the flavor come through.

Have you found that certain tortillas work better for certain recipes?

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

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.