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Homemade Tortilla Bowls

By Mandy Merriman
Turn a boring tortilla into a fabulous salad bowl! Mandy Merriman from Baking with Blondie shares the Mason jar trick that makes it easy.

Homemade Tortilla Bowls

Ingredients:

  • burrito sized tortillas (white flour, whole wheat, spinach, red tomato, etc)
  • extra virgin olive oil
  • mason jars (medium sized is best)
  • cookie sheet covered in aluminum foil

Method:

1. Preheat oven to 400 degrees. Microwave tortillas for about 15 seconds (makes it easier to shape them later).
2. Brush each tortilla, on both the front and back, with a light layer of olive oil.
3. With the open end down, place mason jars on cookie sheet (maybe 3-4 to a sheet, depending on how big the sheet is). Place one tortilla on a mason jar, and fold tortilla down the sides of the jar. Hold in place for a few seconds, pressing down, trying to help the tortilla gain it's new shape around the jar. Repeat with remaining tortillas/mason jars.
4. Bake in the oven for about 10 minutes, until golden and crispy. Remove from oven. Allow to cool for a couple minutes, then remove tortilla bowls from the mason jar.

Southwestern Chopped Chicken Salad

Ingredients:

  • salad:
  • 2 c. chicken, cooked and roughly chopped
  • 1/2 green bell pepper, chopped into small pieces
  • 1 c. black beans, drained and rinsed
  • 1 c. corn, drained
  • 2 plum tomatoes, diced
  • 4 green onions, chopped
  • 1 head romaine lettuce, cleaned and chopped
  • ½ c. cilantro, minced
  • 2 ripe avocados, chopped
  • dressing:
  • 1/2 c. mayo
  • 2/3 c. plain greek yogurt
  • 1 T taco seasoning (use pre-made, or homemade)
  • 2 T lime juice

Method:

Makes about 4 whole meal servings, 8 side salad servings

1. To prepare salad: In a large salad bowl, lay down romaine as the bottom layer. Top with the rest of the salad ingredients. Toss before serving.

2. To prepare dressing: combine all dressing ingredients in a small bowl. Serve aside salad, or mix into salad.

*To cook my chicken, I threw 2 chicken breasts, seasoned with paprika, cumin, chili powder, salt and pepper, drizzled in extra virgin olive oil, in the small crockpot for 4 hours on high. Removed from crock pot, let rest for 5 minutes, trimmed and chopped into cubes.

www.bakingwithblondie.blogspot.com

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