10 tortilla oven bake Recipes

onion, chopped, carrots, thinly sliced, garlic clove, minced, chili powder (i used masterfoods mexican chilli powder), ground cumin, dry oregano leaves, zucchini, diced, red bell pepper, chopped, corn kernel, fresh or frozen thawed, cooked chicken, chopped, salsa , your choice of flavour & heat, shredded monterey jack cheese (i used cheddar cheese), flour tortillas, olive oil flavored cooking spray

ground turkey, diced onion (optional), fresh minced garlic (optional), picante sauce, divided, frozen spinach, chopped and squeezed dry, ground cumin, divided, salt, to taste (i use seasoned salt ), fresh ground black pepper, cream cheese (reduced-fat is okay), flour tortilla, warmed, tomatoes, undrained and diced, shredded cheddar cheese (more if desired, reduced-fat cheese is okay), shredded lettuce, black olives, diced avocado, sour cream (reduced fat is okay is okay)

cooking oil, yellow onion , cut into strips, red onion , cut into strips, a green pepper, a red pepper, a yellow pepper, kernel corn, chicken bouillon cube, water, fajita seasoning mix , spice (enough for your liking), salt (seasoning might actually work better), chicken breasts , cut into strips, plain tortilla chips, shredded sharp cheddar cheese, tomato, cut into small 1/16ths, parchment paper , to cover baking pan for oven. also for tranferring onto plate after baking, green onion , cut into 1/4 inch pieces

olive oil, onion, chopped, ground cumin, minced garlic cloves, ground beef, chili powder, red pepper flakes, kosher salt, beef broth, tomato paste, condensed tomato soup, flour tortillas , 10-inch, refried beans, salsa (whatever heat degree you want), cheddar cheese, shredded, sour cream, mexican blend cheese, shredded

boneless skinless chicken breast , cut into strips, vegetable oil, chili powder, cumin, garlic powder, dried oregano, salt, diced tomatoes with green chilies, onion, sliced, bell pepper, seeded and sliced into strips, flour tortillas (2 for each person )

olive oil, garlic clove, minced, scallions, white and green parts finely chopped, green bell pepper, seeded and finely diced, red bell pepper, seeded and finely diced, potatoes, boiled, peeled and diced, eggs, sour cream, freshly grated spanish roncal cheese (or parmesan), fresh chives, snipped, salt and pepper, to taste

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.