Type what you have

Ingredients

• ✓ flour tortilla
• beef hot dog
• american cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place hot dogs between 2 paper towels. Microwave on high for 20 seconds. Set aside.
3. 3 Lay 1 slice processed cheese in center of each tortilla. Place 1 hot dog on top of each cheese slice.
4. 4 Roll up each tortilla from one end to the other, enclosing cheese and hot dog.
5. 5 Place roll-ups on a microwave-safe plate. Microwave until cheese is fully melted and tortillas warmed, 10 to 12 seconds.

By Mission Foods

Ingredients

• ✓ flour tortilla
• chili with beans
• beef frankfurter
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread 1 can of chili and beans in the bottom of a 9x13-inch baking dish.
3. 3 Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean layer. Top with remaining can of chili and beans, and sprinkle with cheese.
4. 4 Cover baking dish with aluminum foil, and bake in the preheated oven for 30 minutes. Enjoy!

By Maxine Miller

Ingredients

• ✓ flour tortilla
• chicken
• cheddar cheese
• monterey jack cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly

Ingredients

• ✓ flour tortilla
• bacon
• cheddar cheese
• iceberg lettuce
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. 2 Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

By Karen

Ingredients

• ✓ flour tortilla
• pulled pork
• salsa verde
• cotija cheese
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
3. 3 Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
5. 5 Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.

By Soup Loving Nicole

Ingredients

• ✓ flour tortilla
• cheddar cheese
• turkey meat
• cranberry sauce
• jalapeno pepper
• green onion
• cilantro

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ flour tortilla
• butter-flavored cooking spray
• chicken
• corn
• salsa
• mexican cheese blend
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

By fabeveryday

Ingredients

• ✓ flour tortilla
• beef top sirloin
• onion
• green bell pepper
• barbecue sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir steak in a skillet over medium heat until browned, 5 to 7 minutes. Add onions and bell peppers; cook and stir until softened, 5 to 10 minutes. Pour BBQ sauce over steak mixture and simmer until sauce is slightly reduced, about 10 minutes.
3. 3 Lay 4 tortillas on a baking sheet; top each with steak mixture, Cheddar cheese, and remaining tortillas.
4. 4 Bake in the preheated oven for 10 minutes. Flip quesadillas and cook until cheese is melted, about 5 minutes more.

By Jen2370

Ingredients

• ✓ flour tortilla
• vegetable oil
• butter
• chicken breast
• hot sauce
• lettuce
• celery
• blue cheese dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil and butter in a large skillet over medium-high heat until butter melts. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat.
3. 3 Pour hot sauce into the skillet and toss until chicken is coated.
4. 4 Lay tortillas out on a work surface. Divide sauced chicken evenly among tortillas.
5. 5 Top the chicken with lettuce and celery, then drizzle blue cheese dressing over top.
6. 6 Fold in tortilla sides and roll around filling. Serve and enjoy!

By lsk

Ingredients

• ✓ flour tortilla
• cream cheese
• pepper jack cheese
• taco seasoning mix
• chicken
• cooking spray
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
3. 3 Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
4. 4 Serve topped with Cheddar cheese, salsa, and sour cream.

By Maria Labrador Harper

Ingredients

• ✓ flour tortilla
• vegetable oil
• onion
• red bell pepper
• garlic
• jalapeno pepper
• black bean
• cream cheese
• salt
• cilantro

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil.
2. 2 Bake wrapped tortillas in the preheated oven until heated through, about 15 minutes.
3. 3 Meanwhile, heat oil in a 10-inch skillet over medium heat. Add onion, bell pepper, garlic, and jalapeño; cook and stir for 2 minutes.
4. 4 Stir in beans and cook until heated through, about 3 minutes. Stir in cream cheese and salt; cook, stirring occasionally, for 2 minutes. Stir in cilantro.
5. 5 Spoon filling in a line across the middle of each tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito. Serve immediately.

By jessica

Ingredients

• ✓ flour tortilla
• aluminum foil
• chicken
• cream of chicken soup
• sour cream
• cheese
• cilantro
• salsa
• aluminum foil

Instructions

1. 1 Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
2. 2 Combine chicken and soup with half of sour cream, cheese and cilantro. Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
3. 3 Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

By Reynolds KitchensR

Ingredients

• ✓ flour tortilla
• pumpkin puree
• brown sugar
• pumpkin pie spice
• butter
• apple
• sugar
• cinnamon
• cooking spray
• brie cheese

Instructions

1. 1 Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
2. 2 Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
3. 3 Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
4. 4 Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.

By Cooking Daddy

Ingredients

• ✓ flour tortilla
• olive oil
• garlic powder
• salt
• black pepper
• tomato sauce
• chicken breast
• green pepper
• green onion
• mozzarella cheese
• oregano

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Place tortilla on a baking sheet; brush with olive oil and sprinkle with garlic powder, salt, and black pepper.
3. 3 Bake in the preheated oven until golden, 3 to 5 minutes.
4. 4 Spread tomato sauce on top; arrange chicken breast, bell pepper, and green onions over tomato sauce. Sprinkle with mozzarella cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over top; slice into wedges using a pizza cutter.
6. 6 Enjoy.

By LPMUSTANG

Ingredients

• ✓ flour tortilla
• lobster tail
• salt
• black pepper
• guajillo chile sauce
• tomato
• green onion
• colby monterey jack cheese
• avocado
• lettuce

Instructions

1. 1 Preheat a lightly oiled grill pan over medium-high heat.
2. 2 Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and black pepper. Grill until slightly charred and shells are bright in color, about 5 minutes. Remove lobster meat from the shells and chop coarsely.
3. 3 Combine chile sauce, 1/2 the tomato, and green onions in a large bowl. Mix in chopped lobster meat.
4. 4 Divide Colby-Monterey Jack cheese evenly among tortillas. Top each tortilla with some of the lobster mixture. Fold tacos over and grill until cheese melts and tortillas are lightly charred, about 1 minute per side. Garnish with remaining tomato, avocado, and shredded lettuce.

By Qhhunters

Ingredients

• ✓ flour tortilla
• ground beef
• onion
• green chili
• taco seasoning
• cream of chicken soup
• sour cream
• cheddar cheese
• lettuce
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until beef is crumbly and browned, 6 to 8 minutes. Drain excess fat. Set aside.
3. 3 Combine canned soup, sour cream, and remaining 1 can green chiles in a medium saucepan over medium-low heat until warm, about 10 minutes; transfer ½ to a 9x13-inch baking dish.
4. 4 Spoon ground beef mixture in a line across middle of each tortilla; roll up tortillas. Place into the baking dish on top sour cream mixture; pour remaining ½ sour cream mixture over enchiladas. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until hot and bubbling, about 35 minutes.
6. 6 Top enchiladas with lettuce, tomatoes, and olives.

By farmerbrown

Ingredients

• ✓ flour tortilla
• beef chuck roast
• water
• beef broth
• red wine vinegar
• chili powder
• cumin
• butter
• salsa
• monterey jack cheese
• sour cream

Instructions

1. 1 Cook beef and water in a Dutch oven, covered, over medium heat for 30 minutes. Remove cover; cook until liquid evaporated, and beef well browned, about 10 minutes.
2. 2 Combine beef broth, red wine vinegar, chili powder and cumin in a bowl; pour over beef. Cover and cook until beef very tender and pulls apart easily, about 2 hours. Cool, then shred and mix with pan juices.
3. 3 Preheat the oven to 500 degrees F (260 degrees C).
4. 4 Brush both sides tortillas with melted butter. Spoon beef filling down center of tortillas. Fold tortilla ends over filling, then fold sides to center to make a packet. Place chimichangas, seam-sides-down, in a 9x13-inch baking pan.
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve with salsa, shredded cheese, and sour cream.

By VARISSUL

Ingredients

• ✓ flour tortilla
• chicken breast
• chicken broth
• paprika
• salt
• black pepper
• buffalo wing sauce
• cream cheese
• ranch dressing mix
• cheddar monterey jack cheese blend
• peanut oil

Instructions

1. 1 Place chicken breasts into slow cooker; pour in chicken broth. Season with paprika, salt, and pepper. Cook on Low until chicken is tender, about 4 hours.
2. 2 Drain broth; shred chicken with 2 forks in the slow cooker. Add Buffalo sauce, cream cheese, and ranch dressing mix; stir until well mixed. Cook on low until flavors are blended, about 1 hour.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Spoon chicken onto the tortillas and sprinkle cheese on top. Roll up and place seam-side down on a nonstick baking sheet. Brush all sides of taquitos with oil.
5. 5 Bake in the preheated oven, turning every 5 minutes, until slightly browned, about 15 minutes.

By Stacey

Ingredients

• ✓ flour tortilla
• brown rice
• water
• red cabbage
• olive oil
• celery
• red onion
• garlic
• ground turkey
• sea salt
• tomato

Instructions

1. 1 Bring brown rice with enough water to cover in a saucepan to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Cut off red cabbage stem. Gently peel off leaves, being careful not to tear; place individual leaves into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sauté celery, onion, and garlic until softened, 5 to 7 minutes. Mix in turkey; season with salt. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.
4. 4 Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture; fold up bottom end and roll into a tight burrito.
5. 5 Heat a grill pan over medium heat. Cook burritos, in batches, until outsides are crunchy, about 5 minutes, flipping as necessary. Repeat with remaining burritos.

By Kelly Brewer

Ingredients

• ✓ flour tortilla
• sour cream
• lime juice
• salt
• black pepper
• jalapeno pepper
• red cabbage
• green onion
• olive oil
• tilapia fillet
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream and lime juice together in a large bowl; season with salt and black pepper. Reserve about half the mixture in another bowl for serving.
3. 3 Mince half the jalapeño pepper; save other half for later. Toss cabbage, green onions, and minced jalapeño half in remaining sour cream mixture until slaw is well mixed.
4. 4 Heat olive oil and remaining jalapeño half in a large skillet over medium heat; swirl oil to coat skillet evenly. Season tilapia fillets with salt and pepper.
5. 5 Pan-fry fish strips in the skillet in 2 batches until fish is golden brown and easily flaked with a fork, 5 to 6 minutes. Discard jalapeño half.
6. 6 Heat tortillas in the microwave on high until warm, 20 to 30 seconds.
7. 7 Serve fish in warmed tortillas topped with cabbage slaw, reserved sour cream mixture, and cilantro.

By Hugh Pastoriza

Ingredients

• ✓ flour tortilla
• ground beef
• onion
• black bean
• chili powder
• cumin
• salt
• tomato
• green chile pepper
• cream of mushroom soup
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until completely browned, 7 to 10 minutes; drain any excess fat. Stir in black beans, chili powder, cumin, and salt; cook and stir until hot, about 5 minutes. Pour into the prepared baking dish. Arrange tortillas atop beef mixture.
3. 3 Mix together tomatoes with green chile peppers and condensed soup in a large bowl until well combined; spread over tortillas. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until cooked through and cheese is melted completely, 25 to 30 minutes.

By June Williams

Ingredients

• ✓ flour tortilla
• vegetable oil
• onion
• chicken
• neufchatel cheese
• green chile
• chicken broth
• chicken taco seasoning mix
• salt
• black pepper
• mexican cheese blend
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ flour tortilla
• cooking spray
• canola oil
• vegetable oil
• pork sausage
• egg
• cheddar cheese
• mexican blend cheese
• salt
• black pepper
• corn tortilla
• enchilada sauce

Instructions

1. 1 Spray a large (9x13) baking dish with cooking spray and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
4. 4 In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
5. 5 Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
6. 6 Allow the dish to cool for 5 minutes before serving.

By JimmyDean

Ingredients

• ✓ flour tortilla
• vegetable oil
• pumpkin
• vegetable stock
• cumin
• salt
• black pepper
• corn tortilla
• tomato
• onion
• avocado
• cilantro

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired.

By Gabrielle in DC

Ingredients

• ✓ flour tortilla
• beer
• all-purpose flour
• salt
• black pepper
• mayonnaise
• chile-garlic sauce
• mirin
• canola oil
• shrimp
• red cabbage
• cilantro
• lime

Instructions

1. 1 To make the batter: Mix beer, flour, salt, and ground black pepper in a bowl until well combined. Let batter sit at room temperature for 1 hour.
2. 2 To make the Baja sauce: Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl. Cover and refrigerate until use.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Dip shrimp in prepared batter; fry in the hot oil until golden brown, about 2 1/2 minutes. Transfer shrimp with a slotted spoon to a paper towel-lined plate.
5. 5 Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
6. 6 Fill each tortilla with an even amount of shrimp, Baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

By Brittier

Ingredients

• ✓ flour tortilla
• butter
• yellow onion
• ground beef
• worcestershire sauce
• salt
• black pepper
• garlic powder
• cooking spray
• colby cheese
• ketchup
• yellow mustard
• sweet relish

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until slightly tender, about 5 minutes. Add ground beef, Worcestershire sauce, salt, pepper, and garlic powder; cook and stir until beef is browned and crumbly, about 10 minutes. Remove from the heat, drain liquid from beef, and let sit for 2 minutes.
2. 2 Meanwhile, heat a griddle or flat pan over medium heat and spray with cooking spray.
3. 3 Place 1 tortilla on the hot griddle, top with some of the Colby cheese, 1/4 of the beef mixture, 1 teaspoon ketchup, 1 teaspoon mustard, and 1 teaspoon relish. Top with more Colby cheese and 1 tortilla. Flatten the quesadilla with your hand.
4. 4 Flip quesadilla with a spatula and cook until browned and cheese is melted, 3 to 5 minutes more. Cut quesadilla into 4 pieces. Repeat with remaining tortillas, ground beef, cheese, ketchup, mustard, and relish.

By Calamity

Ingredients

• ✓ flour tortilla
• yellow rice
• cooking spray
• yellow mustard
• sour cream
• honey
• red bell pepper
• green bell pepper
• chickpea
• black bean
• corn kernel
• chicken
• mozzarella cheese
• cheddar cheese
• cumin
• honey

Instructions

1. 1 Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13 inch baking dish with cooking spray.
3. 3 Line bottom of baking dish with 4 tortillas. To make the honey sauce, whisk together the mustard, sour cream, and 1/3 cup honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl. Scoop out 1/2 cup of the bean mixture and reserve for topping.
4. 4 Stir the chicken, 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with 4 tortillas; sprinkle with the remaining 1/4 cup mozzarella cheese, 1/4 cup Cheddar cheese, and the reserved 1/2 cup bean mixture.
5. 5 Bake in preheated oven until hot and bubbly, 30 to 45 minutes. Cover with aluminum foil if top browns excessively. Remove from oven, drizzle with the remaining 2 tablespoons of honey.

By Red

Ingredients

• ✓ flour tortilla
• ground beef
• onion
• garlic
• cumin
• salt
• pepper
• refried bean
• green chile pepper
• chili
• tomato soup
• enchilada sauce
• lettuce
• tomato
• mexican cheese blend
• green onion

Instructions

1. 1 Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion and cook until translucent. Drain grease, and season with garlic, cumin, salt, and pepper. Stir in refried beans and green chilies until well blended. Turn off heat but keep warm.
2. 2 Combine canned chili, condensed soup, and enchilada sauce in a saucepan. Mix well and cook over medium heat until heated through. Turn off the heat and keep warm.
3. 3 Place warmed tortilla on a plate and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with a portion of lettuce and tomato to your liking. Roll up tortilla around the filling, while tucking in the sides. Spoon a generous amount of the sauce over the top and sprinkle with a portion of cheese and green onions. Heat in the microwave until cheese is melted, about 30 seconds. Repeat with remaining tortillas and fillings.

By Cindy Newell

Ingredients

• ✓ flour tortilla
• tomato
• onion
• lime
• cilantro
• jalapeno pepper
• salt
• pepper
• olive oil
• chicken breast
• onion
• green bell pepper
• garlic
• monterey jack cheese
• sour cream

Instructions

1. 1 In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
2. 2 In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. 3 Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. 4 In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

By Tony Cortez

Ingredients

• ✓ flour tortilla
• pork shoulder roast
• rosemary
• black pepper
• all-purpose flour
• water
• kosher salt
• egg white
• apple
• onion
• jalapeno pepper
• cilantro
• lime
• salt
• cayenne pepper
• lime

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C) with oven rack in center position.
2. 2 Season all sides of pork with rosemary and black pepper.
3. 3 Stir flour, water, ½ cup salt, and egg white together in a large bowl until very smooth. Add flour if "plaster" is too runny. Add pork shoulder; coat thoroughly.
4. 4 Spread a few spoonfuls of excess "plaster" into a baking pan or dish. Add pork shoulder, fat-side up. Re-apply "plaster" with a spoon to any spots not covered and to the top.
5. 5 Roast in the center of the preheated oven until surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 ½ hours.
6. 6 Cool 15 to 60 minutes. Remove and discard "plaster." Break pork into big chunks; transfer to a plate. Add some accumulated pan juices from bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
7. 7 Combine apple, onion, jalapeño, cilantro, juice of 2 limes, 1 teaspoon salt, and cayenne pepper in a bowl; set salsa aside.
8. 8 Slice chilled pork into strips, then cut into ½-inch cubes.
9. 9 Heat a dry, nonstick skillet over medium-high heat. Add pork; brown, 3 to 5 minutes. Serve pork on warm tortillas with salsa and lime wedges.

By John Mitzewich