Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

Chicken Pozole Soup

Chicken Pozole Soup is hearty and loaded with flavor + the addition of toppings adds to it’s nutritional value — be sure to include chopped cabbage which adds a crisp texture to the soup. I did cut the recipe in half making it just enough for two with leftovers for lunch the next day.  

Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
   
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
   
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired.
   

Recipe without photos . . . Chicken Pozole Soup     6 servings, about 12 cups 

2 tablespoons extra-virgin olive oil

1 cup diced carrots

1 medium onion, diced

1 red pepper, diced 

2 cloves garlic, minced 

1 tablespoon minced fresh cilantro or 1 teaspoon dried 

1 tablespoon kosher salt 

2 teaspoons ground cumin 

1 teaspoon chili powder 

Pinch of red pepper flakes 

1 tablespoon tomato paste 

1 quart (4 cups) low-sodium chicken broth

1 (14.5-ounce) can crushed or diced tomatoes 

2 cups shredded cooked chicken 

One 15.5-ounce can white hominy, drained 

 

Serve with any or all of the following:

Shredded cabbage, shredded Monterey jack or Cheddar cheese, diced avocado, sliced green onions, thinly sliced radishes, sliced jalapeños, fresh cilantro leaves, tortilla chips, sour cream, tot sauce, lime slices for squeezing over soup

1. Place a Dutch oven over medium-high heat and add the olive oil. Add the carrots, onions and red pepper; cook until softened, adding garlic near the end. 
2. Stir in the seasonings. Raise the heat to high and cook, stirring frequently, for 1 minute. 
3. Add the tomato paste and fry until the color deepens, about 1 minute. 
4. Add the chicken stock, tomatoes, shredded chicken and hominy Bring to a low boil and cook, stirring occasionally, until heated through, 5 to 7 minutes. Taste and adjust the seasonings. Note: I made the soup and then transferred to a slow cooker set on low to simmer through the afternoon.
5. To serve: Dish up in bowls and set out toppings for everyone to garnish as desired. 

Cinco de Mayo Mexican Tortilla Stack

This is a rough interpretation of a dish I made tonight for Cinco de Mayo. It has the flavors of an enchilada in stackable form . . . think Mexican lasagna.
Since I made it for just two, I used small tortillas. I did just three layers of tortilla and two of filling but it could be stacked higher.
Ingredients could vary -- I used green enchilada sauce but red would work. I used ground pork seasoned cooked with onions and seasoned with chili powder and cumin but ground beef or turkey combined with taco seasoning would work, or leave out the meat and go with just beans . . . any kind including refried. Use Mexican cheeses or blends or just stick with Cheddar. I added some green chilis as I had a can open, leftover from another recipe. The ideas are endless!
A springform pan is not essential, a round cake pan works if you want to stick to a round shape.

Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, cilantro, salsa, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
   
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
   
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
   
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
   
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top.( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.
   

Recipe without photos . . .
Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, salsa, cilantro, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top. ( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.

Chocolate Mousse -- easy, healthy & dairy free

Creamy, chocolaty, easy to make, and oh-so good! It's healthy, too. I saw Ellie Krueger making this unusual recipe on a TV ad for Cancer Treatment Centers of America. I thought it seemed a little odd to use an avocado in chocolate mousse but we decided to give it a try. The verdict — I made this last week and we've been craving it ever since. I must admit that we've been trying to cut out desserts as we strive to lower our cholesterol levels. But even if we weren't in a dessert-deprived state, this is just good stuff! 

Other notes about this recipe . . .
The online version (in the Snacks/Desserts section) calls for 70% cacao baking chocolate but does not specify sweetened or unsweetened so I experimented. The first time I made it I used part of a bar of semi-sweet chocolate because that was what I had on hand. Afraid it might be too sweet, I cut the amount of agave sweeter in half. Today when I made it again, I used part of a bar of unsweetened chocolate but still started with half the amount of agave, tasted and added just a little more. In other words, I suggest you start with less sweetener no matter what type of chocolate you use, and add more to achieve your level of desired sweetness.

Also, I noticed the online recipe calls for agave in the ingredient list but the step-by-step directions tell you to add the maple syrup. Guess either will work but I used agave as I thought the taste of maple syrup might be too pronounced. However, knowing that agave is sweeter than sugar, I wondered what the swap out was for agave and maple syrup. This is what I discovered through a Google search :Agave, maple syrup and honey, 1 to 1 ratio for use (in other words, if it calls for 1/3 cup of agave, substitute 1/3 cup of maple syrup or 1/3 cup honey). However, replace each cup of corn syrup by using only 1/2 to 1/3 as much and increase other liquids by up to 1/3 cup. For each cup of granulated sugar, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup.

Healthy Chocolate Mousse  Makes 4 desserts (can easily be cut in half)
2 very ripe large avocados
4 oz. 70% cacao baking chocolate, melted and cooled
1/3 cup unsweetened cocoa powder (I used the dark chocolate variety)
1/3 cup+ unsweetened almond milk
1/3 cup agave nectar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch of fine sea

1. In a food processor, combine the avocados, melted chocolate, cocoa powder, 1/3 cup almond milk, agave, vanilla, cinnamon and salt.
2. Puree until creamy. (I stopped and scraped down the sides a couple of times and added a little extra almond milk to get the creamy consistency I desired.)
3. Spoon mousse into 4 cups and chill for at least an hour. I topped our mousse with chopped walnuts for added flavor.

Simple, refreshing - Tomato, Cucumber & Avocado Salad

Refreshing salad that gives a nutritional boost to any meal!  

Tomato, Cucumber & Avocado Salad      About 4 servings as a side salad

2 tomatoes, chopped

1/2 English cucumber

1/2 medium red onion, sliced

1 avocado, diced

2 tablespoons extra virgin olive oil

Juice of 1 medium lemon (about 2 Tbsp)

About 2 tablespoons (1/4 bunch) cilantro, chopped*

1 teaspoon kosher salt

1/8 teaspoon black pepper

1. Place chopped tomatoes, sliced cucumber, sliced onion, diced avocado, and chopped cilantro into a large salad bowl. Add salt and pepper.
2. Drizzle with olive oil and lemon juice. Toss gently to combine.
   

Super Easy. Super Citrusy. Super Good: Grapefruit-Avocado Salad

Slices of citrusy grapefruit alternated with slices of creamy, buttery avocado is one of our favorite taste combinations – indescribably good! We’ve made this simple salad for years, but recently we added toasted almonds and loved the crunch.                         

Lots of recipes call for finishing the salad with a honey blend or even a viniagrette. We think this simple salad is perfect without any other additions!

Grapefruit-Avocado Salad

1 grapefruit, supremed*  (Rudy red are great in this recipe but I had a yellow one on hand)

1 avocado, cut into slices

Handful of sliced toasted almonds**, optional

1. Arrange the avocado sliced and grapefruit sections on a platter – we like to alternate avocado slices and grapefruit. Eat as is or add almonds.
2. Sprinkle with toasted almonds if desired.

*Supreming Citrus: Click on Martha Stewart video to see a vidoe.  

**Toasting Almonds: spread sliced almonds on a baking pan, spreading out in order to toast evenly. Add almonds to a preheat 350° oven and bake/toast for about 5 minutes, watching carefully. They should begin to brown and smelly nutty. Watch cafefully.

YES, we like . . . Green Eggs on Toast

It's a simple idea that really hits the spot—smashed avocado on toast topped with a poached egg. Barry saw the idea in a magazine and has made it several morning during the last couple of week. Yes, we like green eggs and toast!

Green Eggs on Toast  -- directions for 1 serving

1/2 to 1 slice of toast (Any bread works for toast but we really like to use a slice of our homemade Parmesan Potato Bread)

1/2 of a ripe avocado

1 or 2 poached eggs

Kosher salt and pepper to taste.

1. Place toast on a plate and top with avocado half; partially smash.
2. Top with a poached egg. Season to taste.

Breakfast Stack-Up: poached eggs, avocado slices, wheat toast & bacon

Barry stacked up a tasty breakfast this morning, and the avocado slices were a yummy and healthy addition. I added hot sauce to mine but he prefers his without!

Breakfast Stack-Up
Wheat toast, cut in half to form a triangle & toasted
2 poached eggs
Half an avocado, sliced
2 slices of crisp cooked bacon

Stack up the prepared ingredients in the order listed above.

Superfood Chunky Salsa Salad

Full of great veggies, this salad is nutritious, delicious and very tasty. And, that's exactly where I found the idea for this recipe -- from a  Facebook Tasty video. Their recipe called for an entire English cucumber, 4 tomatoes, 3 avocado, half of a red onion, 1 lemon, 2 tablespoons of olive oil and an entire bunch of cilantro. For just two, I cut down the amounts . . .


Chunky Salsa Salad
About 1/3 of an English cucumber
1 large tomato
1 large avocado
1/4 of a red onion
About 1/3 of a large lemon
Several springs of cilantro
Kosher salt & coarsely ground black pepper
Extra Virgin Olive oil (we used EVOO from The Tasteful Olive)

1. Dice cucumber, tomato, avocado, red onion and add it to a bowl.
   
   
   
   
   
   

   

   I cut the avocado in half and then sliced the avocado (in the
    shell) both diagonally & horizontally, then scooped out the
    pieces out of the shall with a spoon.

   
2. Squeeze a lemon over the veggies.
   
3. Add chopped cilantro.
   
4. Season with salt and pepper; drizzle with olive oil.
   
5. Toss and serve.
   

We served this salad with Green Chile Pork Enchiladas.

Recipe without photos . . .

Chunky Salsa Salad

About 1/3 of an English cucumber
1 large tomato
1 large avocado
1/4 of a red onion
About 1/3 of a large lemon
Several springs of cilantro
Kosher salt & coarsely ground black pepper
Olive oil

1. Dice cucumber, tomato, avocado, red onion and add it to a bowl.
2. Squeeze a lemon over the veggies.
3. Add chopped cilantro.
4. Season with salt and pepper; drizzle with olive oil.
5. Toss and serve.