5 Ways to Use Tortilla Shells

April 4, 2022

The tortilla shell is so much more versatile than just a taco’s blanket! Take a peak at 5 different ways to use a tortilla shell that doesn’t fall flat. Use tortilla shells for appetizers, desserts, and entrees. Whether you are excited to try a new recipe or figure out a way to use up the leftover Taco Tuesday tortilla shells, give tortilla shells the sweet and savory life they deserve.

 

Which one is your new tortilla shell favorite?

 

5 Ways to Use Tortilla Shells

Fruit-Filled French Toast Wraps

  • Details
    • Total: 25 minutes
    • Servings: 2 servings
  • Nutrition Facts (per serving)
    • 399 calories
    • 10g fat (4g saturated fat)
    • 72mg cholesterol
    • 256mg sodium
    • 68g carbohydrate (29g sugars, 9g fiber)
    • 15g protein
  • Ingredients:
    • 3/4 cup vanilla yogurt
    • 2/3 cup sliced ripe banana
    • 1 large egg
    • 1/4 cup 2% milk
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 whole wheat tortillas (8 inches)
    • 2 teaspoons butter
    • 2/3 cup sliced fresh strawberries
    • 2/3 cup fresh blueberries
    • 1/4 cup granola
    • OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola
  • Directions:
  • In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.
  • Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

 

Baked Tortilla Chips

  • Details
    • Prep: 10 minutes
    • Cook: 15 minutes
    • Total: 25 minutes
    • Servings: 6 servings
  • Nutrition Facts (per serving)
    • 147 calories
    • 3.3g protein
    • 26g carbohydrates
    • 4.1g fat
    • 418mg sodium
  • Ingredients:
    • 1 (12 ounce) package corn tortillas
    • 1 tablespoon vegetable oil
    • 3 tablespoons lime juice
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 teaspoon salt
  • Directions:
    • Preheat oven to 350 degrees F (175 degrees C).
    • Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
    • In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
    • Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
    • Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.

 

 

Fiesta Pinwheels

  • Details
    • Total: 15 minutes + chilling
    • Servings: 6 servings
  • Nutrition Facts (per serving)
    • 59 calories
    • 3g fat (2g saturated fat)
    • 6mg cholesterol
    • 154mg sodium
    • 6g carbohydrate (1g sugars, 0 fiber)
    • 2g protein.
  • Ingredients:
    • 1 package (8 ounces) cream cheese, softened
    • 1/2 cup sour cream
    • 1/4 cup picante sauce
    • 2 tablespoons taco seasoning
    • Dash garlic powder
    • 1 can (4-1/2 ounces) chopped ripe olives, drained
    • 1 can (4 ounces) chopped green chiles
    • 1 cup finely shredded cheddar cheese
    • 1/2 cup thinly sliced green onions
    • 8 flour tortillas (10 inches)
    • Salsa
  • Directions:
    • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla.
    • Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
    • Tested Tips:
      • Pinwheels may be prepared ahead and frozen. Thaw in the refrigerator.
      • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.

 

Southwest Beef Wraps

  • Details
    • Total: 15 minutes + chilling
    • Servings: 6 servings
  • Nutrition Facts (per serving)
    • 59 calories
    • 3g fat (2g saturated fat)
    • 6mg cholesterol
    • 154mg sodium
    • 6g carbohydrate (1g sugars, 0 fiber)
    • 2g protein
  • Ingredients:
    • 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (2-1/2 to 3 pounds)
    • 1 medium onion, quartered
    • 3 teaspoons minced garlic
    • 3/4 cup water
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 jars (16 ounces) chunky salsa, divided
    • 8 flour tortillas (10-inch diameter), warmed
    • Fresh cilantro (optional)
    • Tomato-corn relish:
      • 1 cup frozen corn, defrosted
      • 1 cup chopped fresh tomato
      • 2 tablespoons chopped fresh cilantro

 

  • Directions:
    • Cut beef Shoulder Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
    • Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in a 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
    • Combine Tomato-Corn Relish ingredients in a medium bowl; stir in 1/4 cup salsa.
    • Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
    • Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around the edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.

 

Easy Tortilla Pizza

  • Details
    • Prep: 15 minutes
    • Cook: 9 minutes
    • Total: 23 minutes
    • Servings: 1 serving/1 pizza
  • Nutrition Facts (per serving)
    • 833 calories
    • 71.4g protein
    • 37.1g carbohydrates
    • 43.1g fat
    • 201.2mg cholesterol
    • 1024.3mg sodium
  • Ingredients:
    • 1 (8 inch) soft flour tortilla
    • 1 teaspoon olive oil
    • 1 pinch garlic powder
    • salt and ground black pepper to taste
    • 3 tablespoons tomato sauce
    • 1 cooked chicken breast, sliced
    • ½ green bell pepper, chopped
    • 2 green onions, finely chopped
    • ⅓ cup shredded mozzarella cheese
    • 1 pinch dried oregano
    • OTHER: add your favorite toppings!

 

  • Directions:
    • Preheat oven to 400 degrees F (200 degrees C).
    • Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.
    • Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese.
    • Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.