Recipes

Try some of these great recipes using Margarita’s Tortillas!

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Feel free to put your own stamp of creativity on any these ideas. Or, if you prefer, you can make something completely different. The sky’s the limit.

Do you have a favorite way of eating Margarita’s tortillas? Submit your recipe on our Contact page, and we might put it up on the website!

 


 

Hannah’s Spinach Quesadillas

Spinach and onions, spiced with a hint of serrano peppers, make a tasty filling for quesadillas. You can also try these using Margarita's flour tortillas. We recommend wheat, white, or spelt.

Ingredients

  • 1 package Margarita's corn tortillas
  • 1 tablespoon vegetable oil
  • 1⁄2 medium onion, sliced
  • 2 cloves of garlic, finely chopped
  • 8 ounces fresh baby spinach, rinsed and dried
  • 8 ounces shredded Monterrey Jack sheese
  • 1 small serrano pepper, finely chopped
  • salt to taste

Directions

1. Heat vegetable oil over medium-high heat. Sauté onions, serrano pepper, and garlic. Add spinach and cook for 5 minutes. Season with salt.
2. Lightly brush corn tortillas with oil. Warm tortillas on a heated cast iron skillet. Set aside. On one half of the tortilla, top with cheese, spinach mixture, and cheese. Fold tortilla in half and press firmly, and place on skillet. Flip, and continue to cook until cheese melts. Cut into wedges, and if desired, serve with your choice of toppings: salsa, sour cream guacamole, etc.

 


 

Patrick’s Chicken Tostadas

You can produce a great meal in minutes by combining prepared foods like rotisserie chickens with fresh ingredients. Use pre-shredded cheese or a fresh Mexican style queso fresco for authentic Mexican tostadas. To make your own tostadas, lightly brush corn tortillas with a bit of oil, then bake them in a 400°F oven until crisp and golden brown.

Ingredients

  • 1 package Margarita's corn tortillas (prepared as above for tostadas)
  • 3 cups cooked, refried beans (pintos or black)
  • 1 cup shredded Monterrey Jack or cheddar cheese, or Mexican style queso fresco
  • 1⁄2 onion, finely chopped
  • 1 tomato, chopped
  • 2 cups shredded rotisserie chicken
  • 2 cups shredded lettuce
  • 1 boiled potato, skinned and coarsely chopped
  • 1 Hass avocado, sliced
  • salsa
  • sour cream

Directions

1. Spread tostadas with beans, then top with lettuce, chicken, tomatoes, onions, potatoes, avocado slices, and cheese. If desired, serve with your choice of toppings: salsa, sour cream, etc. Serve immediately.

 


 

Roasted Chicken Burritos

Burritos are easy to make with endless filling possibilities. Use pre-shredded cheese. We prefer using homemade beans, but canned beans work just as well.

Ingredients

  • 10 (10-inch) Margarita's tortillas (white or wheat)
  • 2 cups cooked, refried pinto beans
  • 2 cups shredded Monterrey Jack cheese
  • 2 cups shredded rotisserie chicken
  • 1 cup green salsa
  • sour cream

Directions

1. Heat comal or iron skillet. Warm tortillas on skillet over medium-high heat. Remove tortilla from skillet and spread beans over center of tortilla. Fill with chicken, cheese and green salsa. Tuck in the ends and roll up into a burrito. Top burrito with green salsa and Monterrey Jack cheese and place in the microwave for 30 seconds to melt cheese. Garnish with sour cream.

 


 

Jonathan’s Easy Bean & Cheese Tacos

Use pre-shredded cheese. We prefer using homemade beans, but canned beans work just as well.

Ingredients

  • 10 (7-inch) Margarita's tortillas—raw or precooked (white or wheat)
  • 2 cups cooked, refried pinto beans
  • 1 cups shredded Monterrey Jack or cheddar cheese

Directions

1. Heat comal or iron skillet. Warm tortillas on skillet over medium-high heat. Remove tortilla from skillet and spread beans over half of tortilla, then add cheese. Fold tortilla and press firmly. Place taco on skillet. Flip and continue to cook until cheese melts and tortilla is golden brown. Cut each taco into three wedges.

 


 

Verde, Blanco, y Rojo Poor Boy Wraps

These poor boy wraps are perfect for party trays.

Ingredients

  • 1 package each of Margarita's Gourmet Flour Tortillas: Spinach-Onion, Southwest, Spicy Jalapeno
  • 1 head Red leaf lettuce
  • 1 lb. Ham or Turkey (thinly sliced)
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped tomatoes
  • 1 cup finely chopped red onion
  • 1 lb. Baby Swiss cheese
  • 1 package cream cheese, softened

Directions

1. Warm tortilla on iron skillet. Spread cream cheese over entire tortilla. Place leaf of lettuce on one half of the tortilla. Place Baby Swiss cheese over lettuce. Place ham or turkey over Swiss cheese. Spoon tomatoes, green bell pepper, and red onions over ham.
2. Wrap tortilla beginning from the end with the filling (in jelly-roll style). (The cream cheese holds the wrap together.) Cut into pinwheels and place on a tray.