My mom always made my brother and I Sopapillas growing up. Ok Sopapillas is a fancy name for a Deep-Fried Flour Tortilla, Sprinkled with Sugar and Cinnamon. Around Halloween she would carve the tortilla to look like a pumpkin which was really cool.
Nevertheless, now with gluten free tortillas available at the grocery store I no longer need to make these with Corn Tortillas and can actually use a Gluten Free Flour Tortilla. YAY!
It is just so easy and quick — Just fry up the tortilla then sprinkle with a Cinnamon-Sugar mixture and then top with a dollop of whipping cream drizzled with honey!
Since my kids have been out of school I have been trying to make lunch time fun and not so monotonous! Today I decided I was gonna try my hand at making warm panini style pb&j sandwiches with a side of copycat style Cool Ranch Doritos©.
The seasoning mix is quite easy to throw together once you have your tortillas cut and fried.
And with this recipe you can control the use ingredients by using natural ingredients that don’t contain chemicals or have MSG in them.
I love making homemade tortilla chips — it reminds me of the authentic Mexican Restaurants I love to frequent. And they are really simple and quick to make. They go wonderfully with Guacamole or salsa or just to be eaten plain all by themselves.
Homemade Fried Tortilla Chips
- Olive oil, for frying
- 10 fresh corn tortillas
- Salt, to taste
Heat 1-inch of oil in a large frying pan or cast iron skillet over medium-high heat. If your oil is smoking you have the heat up too high.
Arrange the tortillas in a stack and cut into 4 equal wedges. Fry a batch of chips at a time, not to crowd pan, turning occasionally with tongs, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with salt and store in an airtight container.
Tonight I had the opportunity to try out Venice Bakery’s Gluten Free Tortilla Wraps for the first time. My husband and I were discussing what we wanted for dinner and I suggested Burritos since I had some leftover seasoned ground turkey in the fridge.
I am so glad I made burritos because these 10″ Tortilla Warps are probably the best gluten free tortillas I have had in years. Even the kids asked if they were eating “Wheat Tortillas” that is how tasty they were.
These tortillas were soft and flexible that usually most gluten free tortillas lack. And because the tortillas were soft and flexible my burrito didn’t fall apart – a total shock — yet such a bonus!
The tortillas are so delectable that I just can’t get over they aren’t “wheat tortillas.” Thank you Venice Bakery for making a good-tasting Tortilla!
I would definitely recommend Venice Bakery’s Gluten Free Tortilla Wraps to everyone and anyone!
Stuffed Burrito on a Gluten Free Tortilla
Seasoned Ground Turkey
Venice Bakery’s Gluten Free Tortilla Wraps
Seasoned Black Beans
Romaine Lettuce, Shredded
Sriracha sauce (Optional)
Take your tortilla and warm it up on a grill
Place the tortilla flat and smear on even layer of sour cream then layer turkey, beans, rice, cheese, tomatoes, cilantro and lettuce. Add Sriracha sauce if you like a lil heat – then wrap it up tight and eat whole, or slice in half.
*** Disclaimer: I received Gluten Free Tortilla Wraps for free from Venice Bakery. I am not required to write a positive review. And all opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”