Five (more) Ways to Use Corn Tortillas


One of my earliest posts was about ways to use corn tortillas. Cheap, readily available, gluten-free, and part of a traditional eating pattern, corn tortillas are a handy pantry staple. (Read the ingredients to ensure gluten-free if you care.) One can always make tacos or fajitas, but here are some unconventional uses for them as well.

1. Peanut butter and jam/apple/banana/honey sandwich. Best if lightly toasted in a little butter until quite crisp.

2. Pizza crust. Go easy on the toppings, or it will fall apart. Trust me– this is the voice of experience speaking.

3. Tuna salad quesadilla. Toast this one in olive oil, maybe with a bit of garlic if you have some handy.

4. Bake strips to use as croutons on salads. Or soups, any type. To truly fancy them up, coat the top with a thin layer of parmesan and herbs before baking. Or, brush with a little oil and sprinkle with ground spices of your choice.

5. Mexican “pizzas.” This is was something I remember vaguely from road trips as a child. It was was two stacked tostadas with ground beef on the bottom and the refried beans, vegetables, cheese, and probably some sort of sauce on the top. Make your own– smear the bottom one with refried beans and/or meat, then top the second one with your favorite combo of taco toppings. Bake, and eat with a napkin tucked in your collar. It will be messy but wonderful.

How do you use corn tortillas?

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6 thoughts on “Five (more) Ways to Use Corn Tortillas

  1. Only just last night my 2 yr old and I cooked up some tasty quesadillas on the griddle. We used Mission gluten free corn tortillas (yep, says it right on the package) and filled them with sliced California black olives, fresh sliced Florida avocado, and a shredded Mexican blend cheese. Simply place one tortilla on a griddle on med-low heat (iron or non stick; no oil needed) then spread on about 2 tbsp. of cheese, sprinkle on olives (about 3 whole sliced) and a few thin slices of avocado. Sprinkle on another Tbsp. of cheese and place another corn tortilla on top. As soon as the cheese on the bottom starts to melt, use a large, wide spatula to turn it over (use your fingers on the top as you turn it over to keep things in place). Allow the cheese (now on the bottom) to melt. No need to brown unless you like them that way. My little girl likes them soft, not crispy, so we only heat it through. A little sour cream and salsa on the side. Yum!

  2. very thinly sliced zucchini tossed in olive oil, sprinkled with feta and thrown under the broiler for a moment. Oh yes, and beans – not to creative but my favorite!

  3. Years ago a friend spent some time in Mexico to improve her Spanish & she said her hostess just put the tortillas in the pan with the beans, etc. I only recently began trying this & I love it! A one skillet meal — saute onions, peppers, squash, whatever vegetables you want; add (refried) beans, salsa, water & torn up tortillas; cook until the tortillas have absorbed moisture; top with cheese, guacamole, sour cream, depending on how decadent you’re feeling. When I include greens, I stir the tortillas in, lay the greens on top & cover so the greens steam & the tortillas absorb moisture at the same time. Should I call this Mexican stew?

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