Amazing Appetizers & Snacks
Classic Appetizers

Steak and Pepper Jack Quesadilla

Preparation time: 8 minutes, cooking time: 15 minutes

Ingredients

• 4 oz fajita skirt steak or beef top sirloin
• 2 Tbsp olive oil
• ¼ tsp kosher salt
• ¼ tsp freshly ground pepper
• ½ tsp onion powder
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup shredded pepper jack cheese
• ¼ cup salsa and/or guacamole for garnish

Directions

1. Rub the beef with olive oil, salt, pepper and onion powder in a bowl.
2. In a preheated sauté pan cook the beef for 2 minutes on each side for rare or 4 minutes and browned for medium done.
3. Let cool for 5 minutes, then thinly slice the beef
4. Place tortillas in a preheated skillet to warm: then spread a portion of the beef slices and 1 tablespoon cheese on each tortilla.
5. Fold in half, cook on both sides for approximately 1minute or until light brown.
6. Serve with salsa or guacamole.

Number of Servings: 2

Holiday Wreath Crab Stacks

Ingredients

• 2 La Tortilla Factory Smart & Delicious Rye SoftWraps
• 1- 6oz can crabmeat
• 8 Italian parsley leaves, washed and dried
• 2 scallions finely chopped
• 1 Tbsp Light mayo
• 1 tsp Dijon style mustard
• 1 stalk fresh celery, finely diced
• 3-4 drops hot sauce
• 1 tsp lemon juice
• 2 cherry tomatoes, quartered
• Pinch of salt to taste
• 2” round cookie cutter
• 1” round cookie cutter
• ½” round cookie cutter

Directions

Preheat oven to 350ºF. Prepare a baking sheet with cooking spray. Work with two Rye SoftWraps at a time, lay one on top of the other and press gently with a 2” cookie cutter. Follow with the same amount of 1” SoftWraps circles, but this time, center the ½” cutter over top and press gently releasing the center to form a wreath shape. Lay all SoftWraps circles and wreaths on the baking sheet and bake 5-8 minutes or until lightly browned and crisp. Set aside and cool. In a medium bowl, gently combine 1 can drained crabmeat, celery, scallions, light mayo, Dijon mustard, hot sauce and lemon juice. Salt to taste. To make stacks, layer 1 Tbsp of crab salad between two 2” SoftWraps circles and top again with another 1 Tbsp of crab salad. Top each stack with a SoftWraps wreath, one cherry tomato quarter and parsley leaf. Garnish the plate with chopped chives for a festive touch.

Number of Servings: 8

Low Fat Asian Shrimp Rolls

Ingredients

• 1 (16 oz.) can low sodium chicken broth
• 1 large fennel bulb, sliced
• 2 Tbs. chopped ginger
• 2 Tbs. sliced shallots
• 4 scallions, sliced
• 6 cups water
• 4 Tbs. salt
• 16 large prawns
• Non fat cooking spray
• 3 Tbs. low fat honey Dijon dressing
• 6 La Tortilla Factory Fat Free Soft Taco Size Tortillas (or 4 Fat Free Burrito Size)
• 1 bunch fresh basil

Directions

1. In a medium size pot combine chicken broth and 1/4 cup fennel, 1 tablespoon ginger, 1 tablespoon shallots and 1 tablespoon scallions. Add water and salt. Bring to a boil, then remove from heat. Add prawns to the broth and blanch for 2 minutes. Remove prawns and shock in ice bath until cool, set aside.
2. Spray a medium sized frying pan with nonstick spray and heat over medium. Add remaining ginger and shallots.
3. In a small bowl combine remaining fennel and scallions and sautéed ginger and shallots with honey Dijon dressing. Add prawns and mix well.
4. Lay tortillas flat and place 4-5 large basil leaves on one side (2-3 leaves if using Soft Taco Size tortillas). Place prawn mixture on top of basil leaves. Roll tightly, folding one edge in.

Number of Servings: 4-6

Grilled Mushroom & Swiss Cheese Quesadillas

Preparation time: 8 minutes, cooking time: 10 minutes

Ingredients

• 1½ cups crimini or white mushrooms
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup shredded Swiss cheese
• 2 Tbsp olive oil
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ½ cup guacamole

Directions

1. Preheat the grill or broiler, toss 1 tablespoon olive oil, salt and pepper into the mushrooms, sauté for 1- 2 minutes until lightly caramelized, or spread the mushrooms on a sheet pan and cook in the broiler about 10 minutes or until brown. Transfer to a bowl and let cool, then thinly slice the mushrooms.
2. Brush a little oil on the same sheet pan or sauté pan to heat the tortilla.
3. Spread about 2 tablespoon cooked mushrooms, 1+ tablespoon cheese on each tortilla, fold into half, and heat for 1 minute or until the cheese is melted, then flip and slightly brown the other side.
4. Serve with guacamole.

Number of Servings: 2

Low Carb Sonoma Blue Pear Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Garlic & Herb Low Carb Tortilla™
• 1 oz goat cheese
• 1 oz crumbled blue cheese
• 4-6 pieces thinly sliced pear
• 1 oz chopped walnuts
• Arugula

Directions

1. Spread goat cheese over entire tortilla.
2. Lay thinly cut pear across the middle of tortilla.
3. Sprinkle with crumbled blue cheese and chopped walnuts.
4. Top with arugula leaves.
5. Heat open faced on a medium heat skillet until warm.
6. Fold tortilla and cut into 3 triangle pieces.  Serve warm.

Low Carb Sweet Brie Quesadilla

Ingredients

• La Tortilla Factory Whole Wheat Low Carb Original Size Tortilla™
• 1 oz. cream cheese
• 1 oz apricot spread
• 1 oz semi-ripened brie
• 1 oz chopped walnuts
• Arugula

Directions

1. Spread 1 oz cream cheese over entire tortilla.
2. Cover evenly with 1 oz of apricot spread.
3. Sprinkle with chopped walnuts and brie.
4. Top with arugula leaves.
5. Heat open faced on a medium heat skillet until warm.
6. Fold and cut into 3 triangle slices. Perfect as an appetizer!

Sautéed Mushrooms, Bell Pepper and Guacamole Taco

Preparation time: 10 minutes, cooking time: 10 minutes

Ingredients

• 2 Tbsp olive or canola oil
• 1 cup crimini or other mushrooms thinly sliced
• 1 bell pepper, diced
• ¼ cup coarsely chopped yellow onion
• 2 Tbsp coarsely chopped cilantro
• 1 tsp chopped jalapeno (optional)
• ½ tsp garlic salt to taste
• ¼ tsp freshly ground pepper
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• ¼ cup guacamole
• ¼ cup shredded Monterey Jack cheese
• ¼ cup salsa, optional

Directions

1. Preheat the skillet; add the oil, mushrooms, bell pepper, onion and stir over medium heat for 2 minutes or until the onion is tender. 
2. Stir the cilantro, jalapeno, salt and pepper into the onion mixture and adjust the seasoning.
3. Cook for 1 minute and transfer to a bowl. Divide into two portions.
4. Warm the tortillas in a skillet over medium-low heat for 1 minute or until light brown. 
5. To serve, spread a portion of mushroom mixture on each warm soft tortilla and sprinkle a dollop of cheese, guacamole and salsa on top.
6. Fold the tortilla in half like a taco.

Number of Servings: 2

"Dilly" Deli Cocktail Wraps

Ingredients

• 2 La Tortilla Factory Smart & Delicious SoftWraps™
• 8 oz thin sliced, low sodium smoked turkey
• 4 oz sliced dill flavored light havarti cheese
• 8 oz prepared creamy coleslaw
• 2 Tbsp light mayo
• 2 Tbsp Dijon mustard
• 4 garlic dill quarters

Directions

Spread each Pumpernickel SoftWrap with 1 Tbsp light mayo and 1 Tbsp Dijon mustard. Place two slices of smoked turkey on each SoftWrap, followed by two slices of dill havarti. Evenly distribute the creamy coleslaw between the four SoftWraps. Lay down two dill quarters in a line, 1” from the closest end of each SoftWrap, encasing the line of dill quarters and continue keeping the roll even and firm. Wrap each roll in plastic wrap and refrigerate for no less than 1 hour. Remove plastic wrap, and using a sharp knife, slice before serving. Each roll can yield up to 8 spirals.

Number of Servings: 8

Ham and Smoked Gouda Quesadilla

Preparation time: 5 minutes, cooking time: 10 minutes

Ingredients

• 1 Tbsp olive oil
• 2 La Tortilla Factory Hand Made Style Corn Tortillas™
• 4 oz thick ham, diced
• ⅓ cup shredded smoked Gouda cheese
• ¼ cup tomato salsa

Directions

1. Heat a sauté pan over medium heat with a teaspoon of olive oil.
2. Place 2 tablespoons of diced ham and 2 tablespoons cheese in each tortilla and fold in half.
3. Reduce heat to medium-low and cook the tortilla on both sides until slightly browned and the cheese has melted, about 1 minute.
4. Cut into pieces and serve with salsa of choice.

For variations: add sliced mushroom, tomatoes, green onion or avocado to the filling.

Number of Servings: 2