Tortilla Gorgonzola

Tortilla Gorgonzola

Ingredients:

500 g  Onions, chopped

1 tbsp Butter

1 tbsp  Brown Sugar

2 pinches Salt

1/4 tsp Black Pepper, fresh grounded

4 small  Flour Tortillas

125 g Milk Gorgonzola, crumbled

1⁄4 cup Parmesan Cheese, freshly grated

20 g Cheddar Cheese Nuggets

1/2 tbsp fresh Rosemary, chopped or 1/4 tsp dried Rosemary

1/4 cup Basil, shredded or 1 tsp dried Basil

Instructions:

Preheat the oven over 190°C for 10 minutes.

In a large skillet, cook onions in butter for about 10 minutes, or until wilted.

Sprinkle with sugar, salt, and black pepper; and continue cooking until browned and tender.

Set aside to cool.

Place tortillas in a single layer in the preheated oven directly on oven racks for 4~6 minutes, or until crispy and lightly browned.

Remove tortillas from the oven, and place them on baking sheets in a single layer.

Spread tortillas with the caramelized onions, and dot with cheddar cheese.

Distribute the gorgonzola on top, and sprinkle with parmesan and rosemary.

Put the baking sheets with the tortillas into the oven, and bake 8 minutes, or until cheese melts.

Remove from the oven, and sprinkle with basil.

Allow to cool a bit on a wire rack.

Then, cut each tortillas into 8 wedges with a pizza cutter or a pair of shears.

Place on a serving plate, and serve with acacia honey dip.

Happy Eating!!

Breaded Chicken & Bacon Tortilla Wraps

Breaded Chicken & Bacon Tortilla Wraps

Ingredients:

8 Breaded Chicken Tenders (see recipe below)

8 strips Bacon Crisps

1/2 cup Ranch Salad Dressing

4 Flour Tortillas, room temperature

4 pcs Green Iceberg Lettuce

1 medium Onion, sliced

½ medium Carrots, julienned, seasoned *optional

Sliced Sweet Pickles, drained

4 slices Pepper Jack Cheese

2 tbsp Parmesan Cheese *optional

Instructions:

Warm each tortilla in a hot skillet for a few seconds. Remove from skillet, and set aside.

Place all ingredients in a plate.

Spread 1~2 tablespoons salad dressing over each tortilla.

Top with lettuce, pepper jack cheese, and sweet pickles;

down the center of each tortilla.

Then place the chicken tenders, and bacon; top with onions, and carrots.

Sprinkle parmesan cheese, if desired.

Fold in the two side flaps, and then fold up one-third of the paper over the filling.

Arrange the tortilla wraps on a platter before serving.

Happy Eating!!

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Breaded Chicken Tenders

Ingredients:

8~10 pcs Chicken Tenders

1/4 cup All-purpose Flour

1/3~1/2 cup Bread Crumbs

1 Egg, beaten 

Garlic Salt and Black Pepper

Vegetable Oil for frying

Instructions:

Season the chicken with garlic salt and black pepper. Set Aside for 10 minutes.

Prepare 3 medium sized bowls; Pour flour into one bowl. Place the beaten egg into the other bowl. Pour bread crumbs into the third bowl.

Gently press chicken pieces into flour to coat and shake off excess flour. Dip into beaten egg, and press into the bread crumbs.

Place the breaded chicken pieces onto a plate while breading the rest.

In a large pan, heat oil.

Working in batches, cook breaded chicken tenders in hot oil, turning once, until golden brown, no longer pink in the center, and the juices run clear, about 1~3 minutes.

Place onto a plate with paper towel to drain excess oil.

Pico de Gallo (Mexican Salsa)

"Salsa Fresca", a fresh, uncooked salad made from chopped tomato, onion, and chili.

This salsa is generally eaten with tortilla chips.

Pico de Gallo (Mexican Salsa)

Ingredients:
3 large Red Tomatoes, diced
1 medium Onion, diced
1/4 bunch of Cilantro
juice of half a lemon
1/2 tsp Garlic, minced
1 tsp Salt
2 Chili (Jalapeños, Serranos, or Habaneros)

Optional Ingredients:
1/2 Cucumber, peeled and diced
1 Avocado, peeled and diced
1 Mango, peeled and diced

Directions:
Wash the tomatoes and cilantro.
Dice the tomatoes, and onions.
Chop the cilantro (use more or less depending on your taste), chili (add more if you prefer hotter salsa), and the optional ingredients.
Place all the prepared ingredients in a bowl. 
Add-in salt, garlic, and lemon juice.
Mix it up, and serve with tortilla chips.

Note:

Roast tomatoes for great flavor. (Heat up a skillet on medium high heat. Add-in the whole tomatoes, and toast until the skin begins to break and split apart. remove from heat and chop.)

If you prefer smooth salsa as opposed to chunky, just mix all together in a blender.

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(Homemade) Tortilla Chips

Ingredients:

4 Corn or Flour Tortillas

Salt

Cooking Oil

Instructions:

Baking Method:

Preheat oven to 200°C.

Brush the whole tortillas with cooking oil, and lay on top of each other.

Cut them into 8 equal wedges.

Place the tortilla wedges in a single layer on a baking sheet.

Lightly season with salt.

Bake in the oven for about 5 minutes, flip, and bake for another 5 minutes.

Let cool, and store in an airtight container.

Frying Method:

Lay tortillas on top of each other, and cut them into 8 equal wedges.

Lightly season with salt.

Heat oil in a large skillet.

Carefully place tortilla wedges into the oil, and fry until puff.

Remove from oil, and let drain on paper towel.

Let cool, and store in an airtight container.