Tortilla Appetizers Recipes

Steps:

• Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.
• Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)
• Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.
• Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.
• Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.
• Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.
• Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Steps:

• Heat oven to 350ºF.
• Brown meat in skillet; drain.
• Stir in salsa and chili powder; simmer on low heat 3 min., stirring occasionally.
• Place tortilla chips in single layer on rimmed baking sheet; fill with meat mixture, adding about 1 tsp. to each. Top with cheese.
• Bake 3 to 5 min. or until cheese is melted. Top with sour cream and onions.

Steps:

• drain black olives and green chilies well if using canned, or.
• finely dice fresh black olives and fresh green chilies.
• dice garlic and green onions finely.
• mix sour cream and softened cream cheese.
• mix black olives, green chilies, onions, garlic and salt
• stir into mixture of cream cheese and sour cream.
• stir in shredded cheddar.
• Soften flour tortillas either by warming thoroughly, in bag, in microwave for 2 minutes, or by tossing individually on hot griddle.
• spread each flour tortilla, one at a time, with 1/4- 1/2 cup mixture, spreading thinly.
• begin rolling tortilla, tightly to prevent gaps, then roll gently to encase filling until rolled.
• Slide tortillas into plastic bag, remove air, and refrigerate overnight until flavors have melded.
• Slice thinly, lay out on plate, and serve with bowls of salsa.
• Voila!

Steps:

• Mix mayo and garlic; spread onto tortillas.
• Top with remaining ingredients; roll up tightly. Wrap individually in plastic wrap. Refrigerate until ready to serve.
• Cut each roll-up into 6 slices.

Steps:

• Spoon dip over each tortilla (equally) using all the dip.
• Spread dip all the way to edges.
• Sprinkle 1/4 the chicken over each tortilla.
• Roll up each tortilla.
• Place on plate seam side down.
• Cover with wrap and refrigerate for at least 2 hours.
• Cut each roll into 6 slices.
• Serve with salsa.