tortilla

Utz’s Spanish Tortilla

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Utz’s Spanish Tortilla! I like to talk with servers at restaurants. More often than not, they reveal significant tidbits about recipe ingredients or preparation that send my mind spinning. For example: Did you know instead of adding hash brown potatoes to an omelet you can substitute potato chips? When folded into a beaten egg mixture, they thicken the omelet while keeping it light and airy at the same time. It’s pure genius. After all, everyone has a bag of potato chips stashed somewhere.

UTZ’S SPANISH TORTILLA

Ingredients:

1 tablespoon butter

1 teaspoon olive oil

4 eggs, beaten

1/4 teaspoon seasoned salt

1/4 teaspoon black pepper

1/8 teaspoon red pepper flakes

2 cups Utz’s Kettle Potato Chips*, crushed

Grape tomatoes, green olives, and baby spinach for garnish

Instructions:

Warm the butter and olive oil over medium heat in a small frying pan. In a mixing bowl, combine eggs, seasoned salt, black pepper, and red pepper flakes. Mix well. Fold in the crushed potato chips. Pour the mixture into the preheated pan. Cook 2-3 minutes until golden brown. Place a flat plate over the top of the pan; invert the pan onto the plate to flip the tortilla out. Slide the tortilla back into the pan with the golden side up. Cook 2-3 minutes longer until firm. Transfer to a serving plate. Garnish with grapes tomatoes, green olives, and baby spinach leaves.

*I receive no recompense for mentioning Utz’s Kettle Potato Chips.

Guacamole Deviled Eggs

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Guacamole Deviled Eggs! Tired of the same old thing? For years deviled eggs were served two ways: with real mayonnaise or without. Oh, sometimes you might’ve sprinkled a little paprika on top or added an olive slice. But not without criticism from the loudmouth brother-in-law who made sure everyone thought he was the know-it-all on every subject. I see you nodding your head. But now things are different. We have the freedom to be as creative in our cooking as we do in our lifestyle. If you are an avocado-lover, and could devour an entire bowl of guacamole in one sitting, then bookmark this recipe for now and for later. It’s worth it.

GUACAMOLE DEVILED EGGS

Ingredients:

6 large eggs, hard-boiled

1 ripe avocado, cut in half, put removed

1 tablespoon lime juice

1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 tablespoon mayonnaise

Cilantro leaves, for garnish

Crushed tortilla chips, for garnish

Instructions:

Peel the eggs; cut in half horizontally; remove yolks. Set aside. Scoop the flesh of the avocado into a bowl. Add lime juice, sea salt, garlic powder, and cayenne pepper. Mash together with a fork. Add crumbled egg yolks and mayonnaise. Mix until smooth. Scoop a spoonful of the avocado filling into the well of each hard-boiled egg white. Top with fresh cilantro. Garnish with crushed tortilla chips. Refrigerate until ready to serve.

Tortilla Roll-Ups

What’s Cooking in Gail’s Kitchen? Clean Eating: Tortilla Roll-ups! Bite-size portions have a way of making a pinwheel platter into an appetizing celebration. The variations are endless, mostly depending on what you have on hand or the cravings that come knocking at your door. Make ahead recipes are popular, and convenient, as time-saving options when schedules become a bit blurry. Kids smile and giggle knowing this in one time eating with your fingers is allowed without scolding or frowns from the adults in the room. Think school lunchbox treats, picnic basket munchies, game day favorites, or holiday gatherings. Anything goes!

TORTILLA ROLL-UPS

Ingredients:

2 flour tortillas

4 tablespoons thousand island salad dressing, prepared

2 romaine lettuce leaves, washed and patted dry

4 slices deli-sliced honey ham

2 slices provolone cheese

2-3 radishes, sliced thin

Instructions:

Lay out the flour tortillas in a work space. Spread each tortilla with thousand island salad dressing. Next, place the lettuce leaves over the mixture. Layer the ham and cheese slices evenly for easier rolling. Finally, divide the thinly sliced radishes between them. Starting at one end, slowly roll the tortilla as tight as possible. Hint: you can tie them with baker’s twine to keep them snug. Refrigerate for two hours, or overnight, before slicing into 1/2” pinwheels. Enjoy!

Hot Sauce Tex-Mex Dip

What’s Cooking in Gail’s Kitchen? Clean Eating: Hot Sauce Tex-Mex Dip! Nothing screams “party” like a flavorful Mexican dip loaded with cheese, beans, chorizo, and chips. This do-ahead recipe is perfect for advance planners. Pull it all together and refrigerate overnight. When you’re ready, simply allow it to stand at room temperature half an hour before you need to bake it. Add 10 minutes to the time it is covered in the oven for melting the ooey gooey cheese. If you’re going to make this Tex-Mex Dip, may as well get lost in the tug-of-war between chili lime seasoning and garlicky hot sauce. It’s everything you love. Just add cocktails.

HOT SAUCE TEX-MEX DIP

Ingredients:

4-ounces cream cheese, room temperature

15-ounce can black-eyed peas, rinsed, drained, and divided

3/4 tablespoon fresh lime juice, divided

1/2 teaspoon hot sauce

1/4 teaspoon kosher salt, divided

1/2 cup chorizo, cooked and crumbled

2 tablespoons scallions, finely chopped

2 tablespoons red pepper, finely chopped

1 tablespoon taco seasoning mix

4 ounces Mexican Cheese Blend, shredded and divided

1/2 cup tomatoes, chopped

1 tablespoon cilantro, chopped

1/2 tablespoon olive oil

2 teaspoons pickled jalapeño, diced

Tortilla chips

Instructions:

Preheat oven to 375°. In a food processor, combine cream cheese, 1/2 cup black-eyed peas, 1 teaspoon lime juice, hot sauce, and 1/8 teaspoon sea salt. Pulse until smooth and creamy. Transfer mixture to a large bowl. Stir remaining black-eyed peas, chorizo, scallions, red pepper, taco seasoning mix, and 1/2 cup Mexican Cheese Blend into the cream cheese mixture. Mix thoroughly. Spread into the bottom of a lightly greased deep dish pie plate. Sprinkle with remaining Mexican Cheese Blend. Bake, covered with foil, for 20 minutes. Remove foil, and bake 15 minutes longer until hot and bubbly. Let stand 10 minutes. Stir together in a bowl chopped tomatoes, chopped cilantro, olive oil, diced jalapeño, remaining lime juice, and remaining sea salt. Using a slotted spoon, top dip with tomato mixture. Serve warm with tortilla chips.

X-tra Cheese, Please Appetizer

What’s Cooking in Gail’s Kitchen? Talking Points: X-Tra Cheese, Please Appetizer! Ever since I visited a popular Las Vegas restaurant, I’ve been looking for a cheese appetizer like this one. It’s not the traditional gooey soupy cheese dip you swipe tortilla chips through before gobbling down. The waiter set the iron skillet in front of us and said, “This is a cheese you need to use a knife and fork with. It’s not going to jump onto the chip.” Come to find out it was flambéed over an open fire in the kitchen. Wow! And they used tequila to ignite it. I wish I could tell you that’s what I did here, but sorry, “no comprendo”. Instead I baked it at a high temperature and dredged it through a spicy honey. Show compassion. I tried.

X-TRA CHEESE, PLEASE APPETIZER

Ingredients:

2 tablespoons butter, unsalted

1 yellow onion, diced

1 teaspoon kosher salt

1 1/2 cups Monterey Jack cheese, shredded

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/4 cup raw Tupelo honey

1 teaspoon sriracha

1 teaspoon garlic habanero sauce

2 tablespoons ranch dressing

Chives, for garnish

Instructions:

Preheat oven to 475°. Using a 10” iron skillet, warm butter over medium heat. Add diced onion and kosher salt. Sauté for 5-8 minutes, or until onions are soft and golden brown. Add Monterey Jack cheese, shredded cheddar cheese, and shredded mozzarella cheese. Mix thoroughly with onions. To make the spicy honey, in a microwave-safe dish combine raw Tupelo honey, sriracha, and garlic habanero sauce. Stir well. Microwave on High for 30 seconds. Stir again. Set aside. Transfer cheese-filled iron skillet to the oven. Bake 10 minutes until cheese is bubbly. Turn oven setting to High on Broil. Allow dark spots to appear on the surface, about 1-2 minutes. Watch carefully as this happens very quickly. Remove skillet from oven. Drizzle with spicy honey and ranch dressing. Garnish with chopped chives. Serve with tortilla chips.

Fajita Tortilla Soup

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Fajita Tortilla Soup! Last summer when my garden was at its peak, I spent what felt like hours preparing veggies for the freezer. Among them were poblano, bell, and jalapeño peppers. Poblanos were cut into strips, bell peppers were chopped, and jalapeño peppers were sliced. It turns out, they are ideal for using in stir fry, cooked, or baked recipes. By storing the peppers in ziplock bags, I can take out what I need and reseal the rest for later. I also roasted a turkey and froze the surplus in manageable portions, which kept us from getting tired of eating it several days in a row. Now I get to reap the rewards.

FAJITA TORTILLA SOUP

Ingredients:

1-2 tablespoons olive oil

1 yellow onion, chopped

4 poblano peppers, cored, seeded, and cut into strips

1 green bell pepper, chopped with stem and seeds removed

2 cloves garlic, minced

1 tablespoon oregano

1/8 teaspoon red pepper flakes

32 ounces chicken broth

2 Roma tomatoes, diced

2 cups shredded turkey, precooked

14-ounce can black beans, drained

14-ounce can refried beans (optional)

2 cups Monterey Jack cheese, shredded

Tortilla chips

Jalapeño peppers, sliced

Instructions:

In a deep large skillet, warm olive oil over medium heat. Sauté yellow onion slices, poblano pepper slices, green peppers, and minced garlic. After five minutes, sprinkle oregano and red pepper flakes over all. Add chicken broth, diced tomatoes, shredded turkey, and black beans. Stir well to combine ingredients. Lower heat, cover, and simmer soup for 20 minutes. For a thicker consistency, gradually stir in refried beans. You may not need an entire can. If the soup becomes too thick, add a little water. Continue warming soup until heated through. Top with Monterey Jack shredded cheese. Place the lid over the pan to melt the cheese. Spoon into bowls. Serve immediately with tortilla chips and sliced jalapeño peppers.

Double-Decker Shrimp Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Double-Decker Shrimp Nachos! Get set for a taste extravaganza that will implode inside your mouth. Talk about a nacho upgrade. It just may kick the ordinary version to the curb. Look at the ingredient list: sautéed shrimp, gooey cheeses, cayenne peppers, and fresh veggies. Double-Decker means two layers of mouthwatering goodness. Better add a side of plain yogurt or sour cream to control the fire, just in case. Keep ingredients on hand. You’re going to end up making it twice!

DOUBLE-DECKER SHRIMP NACHOS

Ingredients:

11-ounce bag corn tortilla chips

12-ounce bag large cooked shrimp, peeled, deveined, and tails removed

1-2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1 teaspoon crushed oregano

1/2 teaspoon garlic salt

8-ounces Mexican cheese blend, finely shredded

2 Roma tomatoes, chopped

1/2 cup corn, frozen and thawed

4-5 green onions, snipped

1 avocado, sliced

1 cup sour cream or plain yogurt

Instructions:

Preheat oven to 400°. Spray a 9”x13” glass dish with nonstick oil. Set aside. In a large skillet over medium heat, warm olive oil. Arrange shrimp in a single layer. Sprinkle with red pepper flakes, crushed oregano, and garlic salt. Turn shrimp to brown both sides. Remove from heat. Repeat if necessary until all shrimp is sautéed. Line bottom of glass dish with a single layer of corn tortilla chips, slightly overlapping. Place half the shrimp over chips. You may cut the shrimp into bite-size pieces. Sprinkle 1 cup of Mexican cheese blend over shrimp. Next top cheeses with one chopped tomato and corn. Using a kitchen shears, snip 2 green onions into bite-size pieces randomly over top. Repeat process for second layer, beginning with tortilla chips. Bake in preheated oven for 15-20 minutes or until cheese is melted. Remove from oven. Garnish with sliced avocado and a dollop of sour cream. Sprinkle with red pepper flakes for extra flavor. Serve warm.

BBQ Pork Nachos

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: BBQ Pork Nachos! Mealtime can be hectic for this reason or that. I admit, some days I am not in the mood for a lavish meal. Perhaps you feel the same way and need a shortcut now and then. That’s when I go to the freezer to pull out fully cooked products, like smoked barbecue pork. When buying, always check the ingredient list for additives. From my experience, it’s the sauce that makes the dish.

BBQ PORK NACHOS

Ingredients:

11-ounce bag tortilla corn chips

1 pound container bbq pork, fully cooked

1/2 cup Queso cheese dip, store-bought

1 tomato, chopped

1 teaspoon red pepper flakes

6 sprigs cilantro, leaves removed

1 bottle Heinz Hawaii sweet and fruity bbq sauce, to taste*

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Places tortilla chips in a single layer on the baking sheet. Randomly drop bbq pork onto chips using a fork. Next spoon prepared queso dip around the pork. It will melt as it bakes. Scatter chopped tomatoes over all. Sprinkle with red pepper flakes, to taste. Bake nachos for 15 minutes. Remove from oven. Garnish with fresh cilantro. Drizzle barbecue sauce over top. Serve immediately.

*I receive no recompense for mentioning this product.

Uruguayan Chorizo Cheese Dip

What’s Cooking in Gail’s Kitchen? Start Smart: Uruguayan Chorizo Cheese Dip! Traveling exposes you to all kinds of different foods, especially nowadays. I can’t tell you how often we are hundreds of miles from home and end up running into someone who used to live down the road from us. It’s a small world, isn’t it? Striking up a conversation with strangers, who have become city residents, brings out the best places in local hot spots. After all, when asked, “What restaurants do you favor in your free time”, they begin rattling off a list of specialties worthy of remembering. At that point I’m making notes on my cell phone to further explore reviews and websites for our next meal. That’s what happened the day we ate at a fusion restaurant and discovered how tasty hot melted cheese can be. Pass it on.

URUGUAYAN CHORIZO CHEESE DIP

Ingredients:

1 tablespoon vegetable oil

1/4 pound smoky provolone cheese, sliced

1/4 pound montamoré cheese, crumbled

1/4 pound parmesan cheese, shredded

1 teaspoon oregano

1/2 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1/4 cup chorizo, cooked and crumbled

2 tablespoons pickled jalapeño slices

Instructions:

Preheat oven to 400°. Place an iron skillet, rubbed with vegetable oil, into the oven while it is preheating. Carefully remove it after 4-5 minutes, or when the buzzer indicates the oven has reached that temperature. Layer the sliced provolone cheese in the bottom of the skillet. Be sure to cover the bottom completely. Next, cover the provolone with crumbled montamoré cheese. Finally, top with grated parmesan cheese. Sprinkle dried oregano, kosher salt, and red pepper flakes over all. Bake for 15-20 minutes, or until the edges are crispy and the cheese is melted. The bottom of the cheese dip will be slightly seared. Remove from the oven and garnish with warmed chorizo and jalapeño slices. Serve with corn tortilla chips.