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Jalapeno Cheddar Tortillas

Wed, 2008-04-23 22:31 by Tammy   Tags:
Recipe Name: 
Jalapeno Cheddar Tortillas
Picture: 
jalapenocheddartortillasban.jpg
Description: 

Cheesy flour tortillas with a flavorful hot pepper bite!

Yield: 

Eight 10-inch tortillas

Ingredients: 

2-3 tablespoons sliced canned jalapeno peppers
1/2 cup water
2 tablespoons oil
4 ounces finely shredded extra sharp cheddar cheese
1/2 teaspoon salt
2 cups flour

Instructions: 

1. Whirl jalapenos and water in a blender until peppers are minced.

2. In a mixing bowl, combine peppers, water, oil, cheese, and salt. Stir to mix. Add 1 1/2 cups of the flour and stir with a spoon until a thick batter forms. Add the rest of the flour and stir to form a soft dough.

3. Add additional flour if needed, to allow you to knead dough with your hands. Knead for about 5 minutes, until smooth.

4. Separate dough into 8 equal portions, and form each into a ball. Let rest 5-10 minutes, covered.

5. Heat a griddle or large frying pan over meduim heat. Roll each ball of dough into a thin circle (approximately 10 inches in diameter).

6. Fry tortillas on ungreased griddle for 1-2 minutes on each side, until brown spots appear and tortilla is very hot (but not hard or crispy!).

7. As you are cooking the tortillas, place the finished ones on a plate and cover with a towel. Don't over-cook, or the tortillas will be crunchy! When tortillas are cool, they can be stored in a ziplock bag. Or, better yet -- enjoy them while still hot!:)

 

Jalapeno cheddar tortillas

 

Additional Notes: 

See this post for tips on keeping homemade tortillas soft! :)

Preparation Time: 

40 minutes (includes rolling time)

Cooking Time: 

10-15 minutes

Tammy's Review: 

These tortillas are delicious! The flavor reminds me of cheese crackers. We used about 3 tablespoons of canned jalapenos, and the tortillas did have a little "hot" in them, but definitely not overpowering. We used ours for chicken quesadillas, and we ate some plain, too! :) Very yummy, and really not too difficult to make. :)

If you aren't experienced at rolling, these may take you a little longer to roll out. I always cook and roll at the same time -- cook one while rolling the next one. Now, I'm fast enough to roll 2 tortillas out while one cooks. Practice makes easier! :)

My rating: 10/10

Average vote based on 2 reviews.
9.5
out of 10
User Reviews
10
out of 10
Great!

I've made these twice now. The first batch I followed the recipe, and we all really like them (even my 2 year old, who will eat them plain for snacks). They make the best bean burritos!

The second time I made a quadruple batch to freeze and used half whole wheat, half all-purpose flour. We liked these as well or better. I also found them much easier to roll out, and they didn't draw up (like the ones with only a.p. flour) when they hit to skillet. Super Yummy!


by sarahandrews on Tue, 2009-05-26 15:11
9
out of 10
good stuff.

These were very good,though I don't know if I followed the recipe exactly. I couldn't find canned jalapenos in the store but I had some fresh chili peppers. But I don't know what kind they were--I don't think they were jalapenos, though. I chopped up one and sauteed it a little before whizzing it in the blender and following the recipe. They were so pretty with the orange tinge to the dough and red flecks from the peppers. I had plans to make bean burritos but we were all tired and hungry so we just sat down and ate them plain and warm. Very satisfying.:-)


by ruthieroo on Thu, 2008-05-01 04:55

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