CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 27.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 234.2 mg
AIR FRYER FLOUR TORTILLA BOWLS
These cute tortilla bowls are great as DIY tostadas. Just set out all the fillings and have everyone make their own. The bigger the tortilla, the bigger the mold should be. Just make sure it fits in your air fryer. I used an 8-inch flour tortilla and a 4 1/2-inch souffle dish.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 2
Steps:
- Preheat the air fryer to 375 degrees F (190 degrees C).
- Heat tortilla in a large skillet or directly on the grates of a gas stove until soft and pliable. Place tortilla inside souffle dish, patting bottom down and fluting tortilla up the sides of the dish.
- Air fry until tortilla starts to turn golden brown, 4 to 5 minutes.
- Remove tortilla bowl from souffle dish and place upside down in the basket. Air fry until golden brown, an additional 1 to 2 minutes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.7 g, Fat 4.2 g, Fiber 1.7 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 343.4 mg, Sugar 1 g
FAJITA TORTILLA BOWLS
When brushed with butter and baked over custard cups, Katie's spinach tortillas make crunchy bowls for lettuce salads topped with pork and peppers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place six 10-oz. custard cups upside down in a shallow baking pan; set aside. Brush both sides of tortillas with butter; place in a single layer on ungreased baking sheets. , Bake, uncovered, at 425° for 1 minute. Place a tortilla over each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes longer or until crisp. Remove tortilla from cups to cool on wire racks., In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon., In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato.
Nutrition Facts :
MEXICAN CHICKEN SALAD IN TORTILLA BOWLS
A light and low fat Taco Salad, served restaurant style in a Tortilla bowl. It is easy to make and quick to assemble. My Slovakain neighbors now love this dish I shared with them.
Provided by Dawn399
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Warm up chicken and set aside.
- Combine mayonnaise, sour cream, cilantro, jalapeno, and garlic.
- (For a creamier dressing leave out cilantro and run through a food processor, add cilantro after you puree)
- To make Tortilla bowls spray Tortillas with cooking spray.
- Invert 4 custard bowls and mold Tortillas over the custard bowls.
- You may place another inverted custard dish over Tortillas to keep shape.
- Bake in oven for 5 minutes until crisp and light brown.
- Caution these burn easily, keep an eye on them.
- Allow Tortilla bowls to cool.
- Toss lettuce with mayonnaise dressing mixture.
- Place approximately 1 cup of lettuce and dressing mixture in Tortilla bowl.
- Place tomato pieces on top of lettuce.
- Sprinkle with cheese.
- Top with chicken pieces.
- Tailor this salad to your own individual tastes, you may add avocados, salsa, or other ingredients.
TORTILLA BOWLS
I found this method of making tortilla bowls for Mexican salads in Company's Coming Greatist Hits Mexican. Make as many as you need. If using corn tortillas, use the microwave method as they tend to crack in the oven.
Provided by Dreamer in Ontario
Categories Breads
Time 3m
Yield 1 tortilla bowl
Number Of Ingredients 2
Steps:
- Microwave Oven Method:.
- Lightly grease bottom and outside of a 2 cup microwave-safe liquid measure measuring cup.
- Turn measuring cup upside-down and press tortilla over bottom and sides.
- Microwave on high (100%) for 1 minute.
- Using clean oven mitts, again press tortilla around measuring cup and microwave on high for another minute until brown spots begin to appear.
- If necessary, press tortilla against measuring cup again.
- Turn out onto rack to cool.
- Conventional Oven Method:.
- Lightly grease bottom an outside of oven-safe 2 cup liquid measure measuring cup.
- Turn measuring cup upside down onto a baking sheet and press tortilla over bottom and sides.
- Bake in 325F oven for 7 to 10 minutes, occasionally pressing tortilla against measuring cup, until brown spots appear.
- Turn out onto rack to cool.
- Note:.
- For larger bowl, use a 10 inch flour tortilla over a 4 cup liquid measure measuring cup.
Nutrition Facts : Calories 92.1, Fat 5.2, SaturatedFat 0.7, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
CHICKEN AND MANGO TORTILLA BOWLS
Crisp tortilla bowls transform fruity chicken salad into an eye-catching dish, suitable for a special lunch or party. What a fun, convenient way to make a salad into a meal. -Ronna Farley, Rockville, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving., Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes., Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks., In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately.
Nutrition Facts : Calories 313 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 672mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 20g protein.
MARGARITA GRILLED TUNA & BLACK BEAN SALAD TORTILLA BOWLS
I love Margarita grilled tuna and this is my take on a popular restaurant version made into a salad. Now, you can buy the pre-made tortilla bowls these days at specialty markets or even right in the grocery store; however they are pretty easy to make as well. This takes a few steps but it is well worth it for a very unique salad which you can easily entertain with. Take advantage of making the beans and sour cream the day before to really help save time. This is a great twist on Mexican salad. Save yourself some steps. Make the beans ahead and the sour cream and just put in the fridge. Then just prepare your veggies, make the bowls and grill the tuna which doesn't take any time. Reheat the beans in the microwave and you can put it together in minutes.
Provided by SarasotaCook
Categories Black Beans
Time 2h30m
Yield 4 large salads, 4 serving(s)
Number Of Ingredients 25
Steps:
- Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with the margarita mix (minus 1 tablespoon for the beans). Let marinate 1-2 hours, no longer.
- Tortilla Bowls -- Make the tortilla bowls. Preheat a oven to 375 degrees. Make sure the shelf is in the middle. Spray a oven proof stainles or glass bowl with a non stick spray. Push the tortilla in the bowl and bake on a cookie sheet for 15-20 until golden brown, remove and let cool 5-10 minutes. It will crisp up. Also many grocery stores and specialty markets also carry the pre-made bowls. Old El Paso and Taco Bell are 2 brands that make them.
- Beans -- Add the olive oil to a small saute pan on medium heat. Add the garlic and onion and cook 3-4 minutes until tender. Then add the beans, salsa, chipotle, lime juice, margarita mix and cumin and continue to cook on medium heat for about 5 minutes. Season with salt and pepper if necessary and cook on low another 5 minutes. These are good made ahead and then just reheated when ready to use.
- Sour Cream Sauce -- Mix the sour cream, chipotle, lime juice and cilantro together and refrigerate until ready to use.
- Salad -- Prepare your lettuce, onions and avocado and set to the side.
- Tuna -- Remove from the marinade and season with salt and pepper. The tuna is best on an outside grill, but it also can be done on a inside grill pan, or just saute pan, Just a little olive oil on the pan or spray with a non stick spray and grill on high heat until you get nice grill marks. You want the tuna medium to medium rare, so just 3-4 minutes on the first side and even less on the second side. Your cooking time will depend on the thickness of your tuna steaks. Remove from the pan and cover with foil as you make the salad.
- Salad -- Take one of your salad bowls and fill the bottom with some of the shredded lettuce, onion slices; then the beans, cheese, a little more lettuce. Top with the sliced tuna and avocado slices. Finish by garnishing with the olives and sour cream sauce. ENJOY!
Nutrition Facts : Calories 870, Fat 51.4, SaturatedFat 22, Cholesterol 76.6, Sodium 594.9, Carbohydrate 73.5, Fiber 23.3, Sugar 5.3, Protein 35.5
SUMMER SPICY SHRIMP SALAD IN TORTILLA CUPS/BOWLS
This is sure to be a hit on your summer menu! It's light and flavorful. This would be wonderful as a salad or an easy app.
Provided by Allison Hazell
Categories Seafood
Time 20m
Number Of Ingredients 9
Steps:
- 1. Mix all salad ingredients together. Chill for at least 1/2 hour. Fill tortilla cups or bowls or use as a dip with toasted baguette slices.
MEXICAN BEEF SOUP IN TORTILLA BOWLS
Yummy tummy warming soup. Looks quite fancy when served in the tortilla bowls. Recipe is from the Beef Council.
Provided by Sandy in Oklahoma
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
- Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
- Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
- Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
Nutrition Facts : Calories 449.3, Fat 15.9, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1318.7, Carbohydrate 43.8, Fiber 3.4, Sugar 3.9, Protein 33.5
CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)
"These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy."
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS) RECIPE
These baked tortilla bowls are crispy and not as greasy as deep-fried ones. Just keep an eye on them for the final baking so they don't burn.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Brush both sides of tortilla with oil. Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla. Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven. Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge. Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn. Remove sheet from oven; transfer basket burritos to a rack to cool completely.
AIR FRYER FLOUR TORTILLA BOWLS
Air Fryer Flour Tortilla Bowls are a must for your next taco night! So crispy and easy to make, these bowls will take your taco salad to the next level!
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Gather your tortillas, avocado oil spray, and corresponding oven safe bowls to form the shape of your flour tortilla bowl.
- For a 10-inch burrito size flour tortilla, I used an 8-inch diameter stainless steel metal bowl as the outer bowl, and a 6-inch diameter stainless steel metal bowl as the inner bowl. The inner bowl in necessary to keep air bubbles from forming in the tortilla - any similar size oven safe object would work here. You will need a larger 5+ quart air fryer for this size.
- Preheat your air fryer to 350F for 3 minutes. Lay one flour tortilla on a cutting board and spray lightly with oil. Place the tortilla, oil side down, into the large outer bowl, and use your hands to press the tortilla into the bowl to form a bowl shape. Spray the tortilla lightly with oil again, and put the inner bowl on top of the tortilla (check the photos in the post content above for my setup).
- Air fry tortilla bowls one at a time following these steps:
- Open the air fryer and use tongs to remove the outer bowl from the tortilla mold setup, but leave the tortilla and inner bowl. Air fry at 350F for another 3-4 minutes. This step helps to brown the outside of the tortilla bowl. The inner bowl acts as a weight and keeps air bubbles from forming in the center of the tortilla.
- If you are happy with your tortilla bowl, you can finish here. If you want some additional browning on the inside of the tortilla bowl, remove the inner bowl from the air fryer and flip the tortilla bowl over. Air fry at 350F for an additional 1-2 minutes, watching closely for your preferred crispness. Flipping the bowl over keeps the bowl from flying around in the air fryer, and it helps brown the bottom and the inside of the tortilla bowl, if desired.
- Tortilla bowls can be made a few hours ahead of time and left out until serving. Serve with your favorite taco salad ingredients - I like mixed greens, ground taco seasoned meat, avocado, tomatoes, salsa and cheese. Another option is to grab one of those southwest style taco kits and serve with protein.
TURKEY SALSA BOWLS WITH TORTILLA WEDGES
Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 423mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges
LOW FAT TORTILLA BREAD BOWLS
Make and share this Low Fat Tortilla Bread Bowls recipe from Food.com.
Provided by janem123
Categories Breads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Line a 1 1/2 quart glass bowl with one tortilla.
- Prick holes in the tortilla with a fork.
- Microwave for 1 1/2 to 2 minutes or until the tortilla is crisp.
- Remove bowl and tortilla from oven and allow to cool a little.
- Remove the tortilla from the the bowl.
- Repeat process for remaining tortillas.
Nutrition Facts :
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