Tag: tortilla

Level 1, Levels 2 And Above, Recipe

Chortillas! (Cheese Tortillas)

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I adapted this from the Fat Head pizza crust recipe here: https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/.


Here we have two types of Chortillas:

  • one with mozzarella and yellow corn meal and
  • the second is cheddar cheese, Monterey jack cheese, and almond flour.

I had a lot of fun making these. The only special equipment you will need is parchment paper. Almond flour is available almost anywhere, which is truly amazing. When I started this website, it was so rare (and if you found anything, it was usually almond meal).
I hope you enjoy these! I am especially proud of these! As a bonus, I cut them up and baked them at 350 degrees F for about 10 minutes and made chips! They are sturdy enough to handle any salsa, guacamole, and MAYBE bean dip (not sure about that one).

Ingredients

  • 1 1/2 cup mozzarella cheese, grated (or 1 1/2 cup sharp cheddar/jack blend, grated)
  • 1 1/2 ounce cream cheese
  • 1/4 cup yellow corn meal (or almond meal)
  • 1 large egg

Preheat oven to 350 degrees F. Cut 12-24 pieces of parchment paper to roughly 5 inch squares. Place grated cheese and cream cheese in a microwave safe bowl.

Microwave 1 minute, stir, then microwave 1 minute. Let the cheese mixture cool slightly, then pour the corn meal over the top, followed by the egg. Carefully mix (it will slosh around) until it looks like a cohesive dough.

On a flat surface (not a tile countertop), drop dough by Tablespoons (or use a Tablespoon cookie scoop) on 1 piece of cut parchment paper. Place a second piece of parchment paper on top of batter and gently flatten with your fingers. Take a flat plate, pie pan, or board and gently press down to flatten the dough. Don’t use all of your strength! You don’t want the edges too thin.

Place the parchment paper dough package on a cookie sheet (you can try to gently peel off the top piece of parchment paper so you can reuse that but it’s not necessary) and keep going. Once your sheet is filled, place in pre-heated oven for roughly 9 minutes, until there are a few brown spots. Let cool and place in a Ziploc bag to store in the refrigerator.

To serve, just heat them on a pre-heated skillet, on medium heat, just until warm.

Nutrition information: For 1 Corn Chortilla: 71 Cal; 4 g Protein; 5 g Tot Fat; 3 g Carb; 0 g Fiber For 1 Cheddar Chortilla: 84 Cal; 4 g Protein; 7 g Tot Fat; 1 g Carb; 0 g Fiber

Appetizers, Breakfast, Dinner, Journal, Levels 2 And Above, Lunch, Recipe

Broccoli Cheese Waffles – My Attempt

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I know I reblogged this recipe just a few days ago but I had to try making it NOW.  Well, I originally made this video for a small group of friends (that’s why the quality of the camera work is lacking) but thought I would share my experience with all of you.  I will make these again but like Shannon did!


Here’s the recipe:
http://theprimitivepalate.com/2015/02/23/broccoli-cheese-waffles/
Ingredients:
1 head of fresh broccoli (you will only need 1 cup processed)
1 cup mozzarella shredded cheese
1/3 cup Parmesan cheese
2 whole eggs
2 tablespoons Mrs. Dash Spice (I like garlic & herb)
2-3 tablespoons fresh chives
2-3 tablespoons fresh parsley
And here’s what Shannon (mydiabetesandme) came up with:
https://mydiabetesandme.wordpress.com/2015/02/25/school-is-closed-again-tomorrow-but-tacos-make-life-worth-living/

Breakfast, Dinner, Levels 2 And Above, Lunch, Recipe, Snacks

Almond Flour Wraps

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So, if you’ve been following me long, you know I love tortillas and have been trying to work out in my head how to make some at home.  Well, I came close today.
2014-06-03_13-04-34_134
I took this recipe for Almond Flour Bread (http://mariamindbodyhealth.com/toasted-sub-sandwich-and-panini/), used 2 whole eggs instead of the egg whites, added at least another cup of almond flour, made the dough into balls about the size of racket balls (got 12), then floured a board and rolled them out. The taste has a hint of wheat flavor due to the psyllium husks and the texture is more spongy, like a wrap. These will do!
I don’t think I would change anything about these, since they aren’t omelets or crepes (yes, I have an attitude). I did notice they got more pliable (I could roll them out thinner) as time passed, so I think letting the dough rest covered for about 20 minutes would make a world of difference!  UPDATE:  Thinner is not better!  I scrambled up some eggs and made a breakfast burrito.  The last one I cooked (which I rolled out to about 10 inches in diameter) didn’t like the weight of the eggs.  So, keep them rolled out to no more than 8 inches and you’ll be good.  🙂
Please note that when I said I added about a cup of extra almond flour, that truly is a guess. The original recipe is very wet, so I added about half a cup to the dough, then kept added to the board as I was rolling out the dough balls.
Thankfully, someone already put this bread recipe into MFP:
http://www.myfitnesspal.com/food/calories/bread-best-low-carb-bread-717728

Journal, Levels 2 And Above, Product Review

Product Review – Low Carb Tortilla and Carb Balance Tortilla

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Well, when we went to the store, I was going to get some more tortillas (I don’t eat them often but it sure is nice to be able to grab one if I want it). Well, they didn’t have the same brand! How dare them! So, I grabbed two others, so I could try them out.
Tortilla #1: La Tortilla Factory High Fiber/Low Carb tortillas

The first one (which I mentioned in that other post) is La Tortilla Factory High Fiber/Low Carb tortillas. These come in a 10 count package and each tortillas weighs 36 grams (I’m sure that’s important to someone since either a ton of people input the wrong data into My Fitness Pal or there are different weights/sizes out there. For those using it, here’s the link to this tortilla on My Fitness Pal: La Toritilla Factory – Low Carb High Fiber Whole Wheat Tortilla Notice the misspelling? That’s why it took a while to find this). This is the other one I mentioned that contains soy.  This was good, though tasted dry and less wheat-like than the Sol Del Oro.  The carb count is 10g total with 7g fiber.  So, 3 net grams carbs (one more that the Sol Del Oro).  These can also be purchased from their website (if you can’t find them in local stores … I have no idea how far and wide these are carried): La Tortilla Factory High Fiber/Low Carb tortillas.


Tortilla #2: Mission Carb Balance Soft Taco Flour Tortillas.

These do not have soy but have wheat protein isolate (I had no idea that even existed) and sucralose (Splenda).  Now, these have DOUBLE the carbs of the tortillas above (19g total carbs, 13g fiber) but dear Lord!  These are flour tortillas (like normal, store-bought flour tortillas)!  Unfortunately, their website is awful: (This is the closest link I can give you, and it’s not even the right product) Mission Low Carb Tortillas and they have no links, such as “Buy Online” or “Where to Buy” so your best bet is to just Google the dang things. We bought ours at Smart Foods (Save Mart Foods) but some of the Google results showed Walmart and Netrition (online).  BUT if you can find these (and spare the carbs), they are well worth it!  Real Tortillas!

Dinner, Recipe, Soup, Soups

Ma’s Tortilla Soup

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Last (but not least) for today: My mom’s tortilla soup.  This is so easy, inexpensive, and could be healthy (but wouldn’t be the same *grin*).  I have tried using store bought tortilla chips (both regular and baked) but they turn to mush too quickly.

Ma’s Tortilla Soup

  • 6 (or more) Corn Tortillas, cut into 8 triangles each
  • Oil
  • 1 can Campbell’s condensed Vegetable Beef soup (or your favorite vegetable beef soup … especially good with homemade vegetable beef or chicken soup)
  • 2 cans water
  • 1 cube chicken or beef bouillion (or 1 teaspoon soup base)
  • Grated cheese (we use a mix of Cheddar and Monterey Jack)
  • Flour tortillas (enough for 2 per person)

~~~~~~~~~~~~~~~~~~~~~~~

In a sauce pan or pot, pour the soup and water.  Heat on medium.  Mix in bouillon (or soup base).  Continue to heat while you make the tortilla chips.

Heat about 1-inch of oil in a frying pan on medium.  When the oil is hot enough (it looks like it’s swirling and when you put a piece of tortilla into the oil, it immediately begins to cook), fry the tortilla triangles.  Do not over crowd the pan or the chips will not cook evenly (easier way?  Use a deep fat fryer).  Place 2 or 3 paper towels in a deep bowl, and place your cooked chips in the bowl to drain (salt now, if you wish, before they get cold).  Heat the flour tortillas.

Place the desired amount of tortilla chips in each bowl.  Pour soup over chips.  Sprinkle with shredded cheese.  Serve flour tortillas on the side (for dipping).

That’s it!  This recipe is so adaptable for any palette.  Vegans can use just vegetable soup and vegan cheese.  You can put salsa and sour cream on top of the cheese.  You can pour less broth into each bowl so it’s more like nachos.  This is especially good with chopped green onions sprinkled on top, also!