skip to main content

The Kitchen Table

Appetizers using flour tortillas?

17 years ago

I need a recipe. I've made the roll ups where you mix salsa with cream cheese but I'd like something different. Something EASY to make that I can make a day or 2 ahead of time and that will travel well. Help! Oh, and not the fruit salsa and cinnamon tortillas, please.

Sort by:Oldest

Comments (10)

grammahony
17 years ago
Here's one that's easy to mix up. Just spread it on.

1 block of creams cheese
1 small jar sliced olives chopped up
1 bunch green onions chopped up
1 tbls of mayo
and 1 tlbs of the olive juice
ruthieg__tx
17 years ago
My friend uses a store bought cheese spread like green onion or garlic or bacon etc just something that sounds good...spreads it on a tortilla adds a piece of deli ham or turkey and rolls them up and slices them...they are delish.
Related Discussions
Tortilla rollups--problems with the tortillas
Q
Comments (9)
I use the mission brand only. I make what you describe a lot in the summer for my family. I think you simply got a bad batch. The only thing I do differently is to use foil to wrap them tightly, and then I only refrigerate for 30 minutes or so. Toothpicks help hold them together if needed. I don't love them the next day either, they get too gummy from the moisture of the ingredients. But I know exactly what you are describing--occasionally it happens to me when I open a new bag of tortillas and some stick together. When I pull them apart, they sometimes peel. Heating in a microwave between moistened paper towels helps. jo
...See More
Corn Flour vs Brown Rice Flour
Q
Comments (14)
Oh, no! Bad sentence on my part. Southern California. We had a wonderful Syrian bakery that made brilliant pita. I still miss them. My heart breaks for what has happened there, but I've never been to Syria. You haven't said why you're eschewing "enriched flour" and don't need to, but white flour products are required by law to use vitamin enriched flour, and even most home baking white flour (bleached or unbleached) is enriched and has a little malted barley flour in it as well, which has a lot of an enzyme that's needed for rising. Unless you have a specific problem with one or more of the vitamins or the barley, the enrichment shouldn't be a problem. Maybe you're just concerned that there's white flour in there. White flour is often added to whole wheat flour to make the rise spongier. Sometimes vital wheat gluten is added to strengthen the gluten (the bran in the whole wheat can weaken or cut it). Wheat gluten can be isolated by hand by washing the wheat and kneading out the starch, and has been done for centuries, so it's not a weird industrial product. Anything that's made with white flour in the U.S. uses enriched flour. There may be some places that mill and sift their own flours that do not, but that's an extremely rare exception. Therefore, I would guarantee that the Lebanese pita are made with enriched flour. The thinner thing is probably a lack of leavening. Even in the Middle East, nowadays, the pita have leavening and are a bit spongy. That's not traditional. :) I haven't seen Kontos, and I'd guess it's an East Coast brand. I don't doubt that it's good! Whole Foods might be a better place to get 100% whole wheat, however, unless you can find a Middle Eastern or halal store where people are into the "new" kind of dietary laws (no white flour, pasture raise livestock, etc.). Maybe try stores near the colleges? College kids tend to be into better eating. Turlock is from California. I know they freeze to ship it to avoid preservatives, so you might find it there, but more likely the Whole Foods have something local. Good luck on your quest.
...See More
AnnT...recipe or 'amounts' for flour tortillas??
Q
Comments (8)
Terri, I don't use the press for flour tortillas. I roll them out. I only use the press for corn tortillas. Home Cookin Chapter: Recipes From Thibeault's Table Flour Tortillas =============== 2 cups flour 1/2 teaspoon salt 1 tablespoon to 1/4 cup lard/shortening 1 teaspoon baking powder 1/2 cup warm water (might need a bit more) . Place the flour, salt, baking powder in food processor and pulse to mix. Cut in the shortening and then add the warm water and process to make a soft dough. Dough should be soft but not wet and sticky. Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. Keep covered. Roll each ball out into a 7 to 9 inch circle. Dough should be thin. Cook on a dry hot grill or frying pan on medium heat, turning once. Do not over cook or they will be hard. Butter and roll up and wrap in teatowel to keep warm as you cook the other tortillas. (I place the ones wrapped in the towel in a low 200 oven to keep warm, while I am cooking the rest.)
...See More
Calphalon 12" griddle pan for flour tortillas
Q
Comments (10)
Lars, good to know the Calphalon griddle is much lighter. Thank you! I had a few basic Calphalon pans years ago, but gave them all to Sam, while she was living in Nashville. I have an arsenal of cast iron pans, including two griddles. One is an 11½-inch Griswold, the other is 9 inches in diameter. I use them for everything, from sweet to savory pies, to cakes, biscuits, etc. I find a cast iron griddle yields a darn good crispy crust. Cast iron is unparalleled in baking, compared to the more common aluminum, glass, or ceramic pie pans, although utilitarian and not as pretty ☺ For pizza, I rarely preheat the pan. But I do grease it with garlic-infused olive oil, or butter, or a combination of both. Place ball of dough into the greased pan, then gently stretch it out with the tips of your fingers. Add toppings and bake in a hot oven (My oven only reaches 550° F., so, my pizza normally bakes in 8-10 minutes). This tomato tart baked in a cast iron griddle was posted on WFD a few years ago. I'll try to find one topped with pizza instead. The only drawback is the size of the pans. That's why I am curious about the Calphalon griddle, because I can't imagine wrestling with a larger cast iron pan. In any case, this thread had me craving homemade tortillas, so you can guess the rest. I should've hit the treadmill right after today's carb fest. But, I tripped over my two cats who were chasing each other, so I'm good. Sol
...See More
tralynn
17 years ago
I know this doesn't sound good, but they are delicious. Everyone always OOhs. and AAhs over these
Flour tortillas
Spread with cream cheese
lay a piece of cooked ham over it (you need to make sure this is kind of dry, lay on paper towel, to drain)
spread with more cream cheese
1 dill pickle spear (drained)
roll up and cut in slices..

very , very, good
glenda_al
17 years ago
Check this out!
I used to do something similar for my GS and his daddy and they gobbled them up.

I didn't stack mine as in the link, just layed one out one at a time, then cut.
And store in an airtight container. WHEN COMPLETELY COOLED

Here is a link that might be useful: tortilla crisps
mariend
17 years ago
No matter what recipe you use, keep them cool and when you travel try to keep cool. Commercial spreads might last longer if they have any preservatives. Cream cheese can sour quickly. You also need to heat the tortilla some, other words they can taste gummy/uncooked etc. Especially the flour ones. Just put in fry pan without oil or in microwave--try out first. Good luck
angelaid
17 years ago
salmon cream cheese w/thin sliced ham luncheon meat
Yum!
grammahony
17 years ago
I should add that in my recipe the olives are the green ones.
Leslie
nicole_ont
17 years ago
I've made some with a cream cheese and cranberry filling - rolled and sliced into rounds.

And some with a creamy garlic spinach filling - also rolled and sliced.

I'll see if I can find the recipes. Both were very good.
casey_nfld
Original Author
17 years ago
Nicole I'd like the recipe for the one with cranberry filling, that sounds different and good. Thanks to all for the suggestions and tips!
luckygardnr
17 years ago
Here's one that looks really good!

Creamy Crab Rollups
1 pkg pre-shredded Crab (or shred ourselves)
8 oz brick style cream cheese, softened
2 Tbs lemon juice
1 Tbs Dijon mustard
1/2 tsp each, dried dill weed, salt and pepper
4 large wheat flour tortillas, any flavor
4 blanched asparagus spears

Blend crab shreds with cream cheese, lemon juice, Dijon mustard, dillweed, salt and pepper until well mixed. Lay the tortillas out on a clean work surface. Divide the crab mixture equally among the tortillas, spreading in an even layer and leaving a 1 inch border around the edge. Place one or two pieces of blanched asparagus at one end of each tortilla. Roll up tightly to enclose the filling, making a pinwheel. Tightly wrap and chill for 30 minutes or up to 24 hours. Slice each tortilla into 8 rounds, discarding the ends. Makes 32 appetizers.

Related Stories

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

PRODUCT PICKS Guest Picks: Be Your Own Artisanal Chef

By Mariko Jackson

You may never settle for prepared foods again with these cooking tools, gadgets and storage pieces

DECORATING GUIDES Storage Style: Apothecary Jars

By Debbie Snider

Tall Footed Jars Turn Your Stuff Into Decor

PRODUCT PICKS Guest Picks: An Arsenal of Tools for Healthy Eating

By Mariko Jackson

Make cooking and juicing easier whether you follow a vegetarian, vegan, Paleo, primal or other diet

KITCHEN DESIGN Displaying Kitchen Supplies — Hot or Not?

By Lisa Frederick

Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

ORGANIZING Organizing Secrets: It’s the Little Things

By Laura Gaskill

Get these 8 small areas under control for a major boost in overall tidiness at home

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

KITCHEN DESIGN Create Your Own Checklist for a Well-Stocked Kitchen

By Laura Gaskill

Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more

FEEL-GOOD HOME Simple Pleasures: Share Supper in the Kitchen

By Laura Gaskill

Gather friends but leave the stress behind with a casual kitchen meal that still feels special

Sponsored

More Discussions

eggs, glorious eggs

45

TYPE OF LIGHT FIXTURE GLASS

6

Pizza art and science

9

Sunday Brain Game

12

Hose spigot/bibb recs

3