Type what you have

Ingredients

• ✓ flour tortilla
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1/2 inch of oil in a heavy 10-inch skillet over medium heat until 360 degrees F (182 degrees C), about 8 minutes.
3. 3 Lower tortilla triangles carefully into the hot oil in batches; fry, turning frequently, until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining tortilla triangles.

By Carole

Ingredients

• ✓ flour tortilla
• cream cheese
• cocktail sauce
• imitation crabmeat
• swiss cheese
• green onion

Instructions

1. 1 Mix together cream cheese and cocktail sauce in a large bowl until well blended. Stir in crabmeat, Swiss cheese, and green onion until incorporated.
2. 2 Spread about 1/2 cup crabmeat mixture onto each tortilla and roll up tightly. Wrap each tortilla in plastic wrap. Refrigerate for 8 hours to overnight.
3. 3 Slice tortilla rolls into 1/2-inch circles and arrange on a serving tray with a bowl of cocktail sauce for dipping.

By KATE MARIE

Ingredients

• ✓ flour tortilla
• cheddar cheese
• salsa
• sour cream
• cream cheese
• ranch dressing mix

Instructions

1. 1 Stir together Cheddar cheese, salsa, sour cream, cream cheese, and ranch dressing mix in a medium bowl until combined. Spread evenly onto tortillas. Roll up tortillas and chill in the refrigerator until ready to serve.
2. 2 To serve, cut rolled tortillas into 3/4-inch slices and arrange on a large serving platter.

By Doreen

Ingredients

• ✓ flour tortilla
• refried bean
• taco seasoning mix
• cream cheese
• guacamole
• paper cupcake liner
• red chile pepper
• green onion

Instructions

1. 1 Stir refried beans and taco seasoning together in a bowl. Place cream cheese in a separate bowl; stir until smooth. Stir guacamole into cream cheese until well combined.
2. 2 Place 1 tortilla on a work surface; spread evenly with ½ cup bean mixture and top with ½ cup guacamole mixture. Roll tortilla into a log; moisten edge with a little water to seal. Wrap each rolled tortilla tightly in plastic wrap; refrigerate until firm, 1 hour to overnight.
3. 3 Unwrap rolls; trim and discard uneven edges. Cut rolls into 1-inch pieces; place 1 piece into each cupcake liner and insert 1 red chile pepper strip in center of each piece for wicks. Sprinkle with green onion.

By Prairierose31

Ingredients

• ✓ flour tortilla
• cream cheese
• ranch dressing mix
• green onion
• cheddar cheese
• red bell pepper
• celery
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together cream cheese, ranch dressing mix, and green onions in a medium bowl until combined.
3. 3 Spread onto each tortilla. Sprinkle evenly with cheese, red pepper, celery, and olives.
4. 4 Roll up tortillas, then wrap each one tightly in aluminum foil.
5. 5 Chill in the refrigerator, 2 hours to overnight.
6. 6 To serve, unwrap each rolled tortilla; trim ends and slice into 1-inch pieces.
7. 7 Enjoy!

By MADDIES MOM

Ingredients

• ✓ flour tortilla
• cream cheese
• sour cream
• picante sauce
• taco seasoning mix
• garlic powder
• cheddar cheese
• black olive
• green chili

Instructions

1. 1 Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth; stir in Cheddar cheese, olives, and chiles.
2. 2 Spread about ½ cup cream cheese mixture onto each tortilla; roll each like a jelly roll. Wrap rolls in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

By ACPHIFER

Ingredients

• ✓ flour tortilla
• olive oil
• onion
• black bean
• corn
• salsa
• brown sugar
• red pepper flakes
• butter
• monterey jack cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
2. 2 Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

By EFasse

Ingredients

• ✓ flour tortilla
• chicken thigh
• cream cheese
• jalapeno pepper
• juice
• green enchilada sauce
• salt
• black pepper
• pepperjack cheese
• vegetable oil

Instructions

1. 1 Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
2. 2 Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
4. 4 Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
5. 5 Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

By themoodyfoodie

Ingredients

• ✓ flour tortilla
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut tortillas into 6 wedges each. Place on a baking sheet and drizzle with olive oil. Season with salt.
3. 3 Bake in the preheated oven until golden and crisp, about 5 minutes.

By patrickL

Ingredients

• ✓ flour tortilla
• peanut butter
• vanilla frosting

Instructions

1. 1 Spread peanut butter onto the flour tortilla. Layer vanilla frosting onto the peanut butter; roll up tortilla to make a burrito.

By Cumthrutompn

Ingredients

• ✓ flour tortilla
• cream cheese
• green onion
• black olive
• ham

Instructions

1. 1 Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
2. 2 Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

By jhibbard

Ingredients

• ✓ flour tortilla
• braunschweiger
• crabmeat
• cream cheese

Instructions

1. 1 In a medium bowl, mix the braunschweiger liverwurst, crabmeat and cream cheese. Spread the mixture on tortillas. Tightly roll tortillas, wrap in wax paper and refrigerate 1 hour.
2. 2 Slice the tortillas into bite sized pieces and serve.

By M J

Ingredients

• ✓ flour tortilla
• cream cheese
• cranberry sauce
• roast turkey
• swiss cheese
• granny smith apple

Instructions

1. 1 Mix cream cheese and cranberry sauce together in a bowl until well combined.
2. 2 Spread 1/4 of the cream cheese mixture over the entire surface of each tortilla, then cover with turkey, Swiss, and apple. Roll tortillas tightly over fillings and wrap in plastic wrap; refrigerate for at least 1 hour.
3. 3 Unwrap tortillas; slice each one into eight pieces and serve.

By SunnyDaysNora

Ingredients

• ✓ flour tortilla
• vegetable oil
• salsa
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
3. 3 Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
4. 4 Bake in the preheated oven until cheese is melted, about 8 minutes.

By Marcia

Ingredients

• ✓ flour tortilla
• cream cheese
• dill
• chive
• lemon juice
• salmon

Instructions

1. 1 Mix cream cheese, dill, chives, and lemon juice together in a bowl.
2. 2 Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

By tiger77

Ingredients

• ✓ flour tortilla
• water
• mexican rice
• green chile
• butter spread
• monterey jack cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
3. 3 Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
4. 4 Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
5. 5 Cut each quesadilla into 4 wedges to serve.

By Allrecipes Member

Ingredients

• ✓ flour tortilla
• nopales
• adobo seasoning
• cheddar cheese
• cilantro

Instructions

1. 1 Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.
2. 2 Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

By Quiqui Dagle

Ingredients

• ✓ flour tortilla
• cream cheese
• sour cream
• green onion
• taco seasoning mix

Instructions

1. 1 Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended.
2. 2 Spread a thin layer of cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more cream cheese mixture on the edges of each tortilla to seal.
3. 3 Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

By Brenda Knox Rhoads

Ingredients

• ✓ flour tortilla
• sugar
• cinnamon
• chili powder
• black pepper
• canola oil

Instructions

1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
2. 2 Pour canola oil into a separate bowl.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Ingredients

• ✓ flour tortilla
• bacon
• bacon drippings
• cream cheese
• tomato
• green onion
• pesto sauce
• turkey

Instructions

1. 1 Arrange bacon slices in a microwave save baking dish, side by side. Cover dish with a paper towel. Microwave on high until bacon is soft and lightly browned, 4 to 6 minutes. Chop bacon into small pieces; reserve 3 tablespoons bacon drippings.
2. 2 Combine the chopped bacon, reserved bacon drippings, cream cheese, tomato, green onions, and pesto in a large bowl; mix well. Evenly spread the cream cheese mixture on the tortillas; top each with a slice of turkey. Roll tortillas up tightly, and cut into 1/4 inch slices. Discard rounded ends.

By Windy B

Ingredients

• ✓ flour tortilla
• strawberry
• kiwi
• mango
• banana
• canola cooking spray
• cinnamon sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate.
3. 3 Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.

By Paige

Ingredients

• ✓ flour tortilla
• white sugar
• cinnamon
• butter
• cream cheese
• brown sugar
• white sugar
• vanilla extract
• toffee baking bits

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread tortilla wedges onto the prepared baking sheet.
3. 3 Mix 1 tablespoon white sugar and cinnamon together in a small bowl. Drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
4. 4 Bake in the preheated oven until chips are crisp, about 15 minutes.
5. 5 Mix cream cheese, brown sugar, 1/2 cup white sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. Chill brickle dip until serving time. Serve warm chips with brickle dip.

By erin faust

Ingredients

• ✓ flour tortilla
• cream cheese
• chipotle in adobo
• tortilla
• spinach tortilla
• refried black bean
• pico de gallo salsa
• avocado
• cilantro

Instructions

1. 1 Mix together cream cheese and chipotle. Heat tortillas in microwave or oven to soften. Spread each tortilla with 2 Tbsp. chipotle cream cheese, 1/4 cup black beans and 2 Tbsp. salsa. Scatter one-third of the avocado and cilantro on each.
2. 2 Roll up tortillas tightly; wrap in plastic wrap and refrigerate. To serve, unwrap and trim ends; cut each roll across into 6 pieces.

By Avocados from Mexico

Ingredients

• ✓ flour tortilla
• cream cheese
• cheddar cheese
• picante sauce
• green chili
• taco seasoning mix

Instructions

1. 1 Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and seasoning mix in a large mixing bowl.
2. 2 Spread some of the mixture over most of one tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

By Tara K Farley

Ingredients

• ✓ flour tortilla
• spinach
• cream cheese
• cheddar cheese
• pickled pepper
• spring onion
• garlic powder
• black pepper
• red pepper flake
• turkey

Instructions

1. 1 Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
2. 2 Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.

By Ari Lin

Ingredients

• ✓ flour tortilla
• fuji apple
• strawberry
• kiwi
• banana
• lime juice
• white sugar
• cinnamon
• nutmeg
• oil
• sugar
• cinnamon

Instructions

1. 1 In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
2. 2 Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
4. 4 Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
5. 5 Serve the cinnamon chips warm with the chilled fruit salsa.

By CRISSYF

Ingredients

• ✓ flour tortilla
• strawberry
• apple
• kiwi
• raspberry
• fruit preserves
• white sugar
• brown sugar
• butter-flavored cooking spray
• cinnamon sugar

Instructions

1. 1 To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
3. 3 To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
4. 4 Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

By Allrecipes Member

Ingredients

• ✓ flour tortilla
• vegetable oil
• onion
• ground beef
• taco seasoning mix
• garlic
• water
• butter
• chili powder
• vegetarian refried bean
• sour cream
• salsa
• black bean
• cheddar cheese
• green onion
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until softened and slightly browned, 5 to 10 minutes. Add ground beef, taco seasoning, and garlic. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in water and simmer until beef mixture has thickened, about 10 minutes. Remove from heat and cool slightly.
3. 3 Arrange the cut tortillas on a shallow baking sheet.
4. 4 Toast tortilla in the preheated oven until stiff enough to stand up as 'tombstones' in the dip, about 5 minutes per side. Brush toasted tortilla with melted butter and sprinkle with chili powder. Tap off any excess powder.
5. 5 Spread refried beans into the bottom of a 9x13-inch baking dish. Mix sour cream and salsa together in a small bowl; spread over refried beans. Sprinkle ground beef mixture atop salsa-sour cream layer. Top with a black bean layer; spread Cheddar cheese into a layer. Add green onions and cilantro as the top 'grass' layer. Arrange tortilla 'tombstones' in the 'grass'.

By mis

Ingredients

• ✓ flour tortilla
• cooking spray
• ground beef
• onion
• tomato sauce
• black olive
• water
• hot sauce
• egg
• taco seasoning mix
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
3. 3 Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
4. 4 Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
5. 5 Bake in the preheated oven until heated through, about 25 minutes.

By James B

Ingredients

• ✓ flour tortilla
• butter
• all-purpose flour
• onion
• black olive
• lemon juice
• oil
• paprika
• black pepper
• salt
• chicken
• oil
• toothpick

Instructions

1. 1 Melt butter in a skillet over medium heat; stir in flour until smooth. Add onion; cook and stir until onion is softened, 5 to 10 minutes. Add black olives, lemon juice, 1 tablespoon oil, paprika, black pepper, and salt; cook and stir until heated through, about 2 minutes.
2. 2 Stir in chicken; remove the skillet from heat and cover.
3. 3 Heat oil in a large, heavy saucepan or deep fryer over medium-high heat.
4. 4 Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
5. 5 Working in batches, fry rolled tortillas in hot oil until browned, about 2 minutes. Use a slotted spoon or tongs to transfer tortillas to a paper towel-lined plate; serve warm.

By Starla Barnes