Tortillas To The Rescue – Cookbook Review and Recipe

Tortillas are really a lifesaver for me on those crazy weekday mornings when I’m struggling to get both my daughters ready for school, making breakfast for everyone, feeding them ( at 5.5 and 3.5 years of age they still refuse to have breakfast by themselves) and packing everyone’s lunchboxes.. I usually keep some cooked meat in my freezer to which I add some salad and some sort of spread/sauce . All this goes into tortillas and thankfully, lunch is ready. However, I must admit that I have never used tortillas for anything apart from wraps.

This cookbook features more than 100 recipes using tortillas for breakfasts, snacks, wraps, main course (with vegetarian options,) and even desserts. It even has a section to make your own homemade flour and corn tortillas which I would definitely love to try.It also has useful tips on buying and storing tortillas, warming them and using them in creative ways. The book does not have any pictures but the recipes are written in a clear and concise manner.

 

The first recipe that I tried from this book was Baked Tortilla Chips with Yogurt-Avocado Dip. I had been planning to try out some recipe with avocados for quite some time since my daughter’s paediatrician had recommended them but somehow never got around to it.This one is a really quick and simple recipe which requires very few ingredients.

Baked Tortilla Chips with  Yogurt-Avocado Dip

Serves 4-6
Dip:
1 medium ripe avocado
1/4 cup plain low fat yogurt
2 tablespoons freshly squeezed lime juice*
1/4 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper powder

Chips:
4 small ( 6 inch) flour tortillas – I used whole wheat ones
1 tablespoon extra-virgin olive oil
Kosher Salt

1) To make the dip: Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the yogurt, lime juice, salt, garlic powder and pepper. Stir to combine, then puree with an immersion blender until smooth. Cover with plastic wrap pressed against the surface and refrigerate until ready to serve, up to 3 hours.
* The recipe asked for 2 tablespoons of lime juice which I felt would be too tangy for my taste, so I just used one tablespoon.

2) To make the chips: Preheat the oven to 375 degrees F. Brush the tortillas with olive oil on both sides. Cut each tortilla into 8 wedges and arrange on a rimmed baking sheet.. Sprinkle with salt . Bake until the wedges begin to get crispy, then turn the chips over and bake until crisp and lightly browned, 8 to 10 minutes more. Let cool completely before serving. Serve the cold dip with the chips.

My three year old and I loved this creamy and tangy dip though my husband will take some time to get used to avocados, it seems.

Disclaimer: I received a review copy of this book free of charge. However, I was under no obligation to feature it on my blog or write a positive review. I did not receive any other compensation for expressing my views.