Easy Tortilla Bowl with Sweet or Savory Salsa
- 1 burrito-size flour tortilla (8.5-9.5-in./22-24-cm)
|Apple Berry Salsa||Mexican Street Corn Salsa|
|1 large Granny Smith apple |
½ lb (250 g) strawberries, stems removed
1 small orange
1 tbsp (15 mL) brown sugar
Using The Corer™ core apple. Peel apple and kiwis with Serrated Peeler. Cut apple and kiwis into chunks. Coarsely chop apple, kiwis and strawberries with Food Chopper; add to Classic Batter Bowl.
Using Microplane® Zester, zest orange to measure 1 tsp (5 mL); add to batter bowl. Juice orange with Juicer to measure 1 tbsp (15 mL); add to batter bowl. Add brown sugar. Gently mix until well blended with Small Mix ‘N Scraper®.
|½ medium red bell pepper, cut into chunks |
1/4 small red onion, cut in half
¼ cup (50 mL) fresh cilantro leaves
1 can (11 oz or 341 mL) super sweet whole kernel corn, drained
2 tbsp (30 mL) 2% plain low-fat Greek yogurt
½ oz (15 g) fresh Parmesan cheese, grated (about 2 tbsp/30 mL)
½ tbsp (7 mL) Chipotle Rub
Process bell pepper, onion and cilantro in Manual Food Processor until finely chopped. Add to Classic Batter Bowl.
Prick tortilla thoroughly on both sides with Hold ‘N Slice® (this will prevent the tortilla from getting air bubbles when cooking).
Place tortilla in Tortilla Shell Baker, pressing into sides of bowl to fit.
Microwave tortilla on HIGH 1½-2½ minutes or until crisp. Remove from microwave. Immediately loosen tortilla from bowl with releasing end of Cake Tester & Releasing Tool. Place tortilla bowl on Stackable Cooling Rack to cool.
Fill with your choice of salsa (see below). Serve with Baked Tortilla Chips (see Cook’s Tip).
- 14 servings of about 3 tbsp/45 mL salsa
Nutrients per serving:
U.S. Nutrients per serving (about 3 tbsp/45 mL salsa) Apple Berry Salsa: Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg,
Sodium 0 mg, Carbohydrate 6 g, Fiber 1 g, Protein 0 g
U.S. Nutrients per serving (about 3 tbsp/45 mL salsa) Mexican Street Corn Salsa: Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 1 g, Protein 1 g
For Baked Tortilla Chips, preheat oven to 400°F (200°C). Lightly brush tops of 3 burrito-size tortillas with canola oil; stack tortillas. Using Pizza Cutter, cut into 11/2-in. (4-cm) strips. Cut strips into rectangles. Arrange half of the rectangles in a single layer on White Large Round Stone with Handles. Sprinkle tops with ground Coarse Sea & Himalayan Salt or mixture of 2 tsp (10 mL) sugar and 1/2 tsp (2 mL) Korintje Cinnamon using Flour/Sugar Shaker. Bake 11-13 minutes or until lightly browned and crisp. Repeat with remaining tortilla rectangles.