Jalapeno Cheddar Tortillas

Jalapeno Cheddar Tortillas

Cheesy flour tortillas with a flavorful hot pepper bite!

Yield: 

Eight 10-inch tortillas

Ingredients: 

2-3 tablespoons sliced canned jalapeno peppers
1/2 cup water
2 tablespoons oil
4 ounces finely shredded extra sharp cheddar cheese
1/2 teaspoon salt
2 cups flour

Instructions: 

1. Whirl jalapenos and water in a blender until peppers are minced.

2. In a mixing bowl, combine peppers, water, oil, cheese, and salt. Stir to mix. Add 1 1/2 cups of the flour and stir with a spoon until a thick batter forms. Add the rest of the flour and stir to form a soft dough.

3. Add additional flour if needed, to allow you to knead dough with your hands. Knead for about 5 minutes, until smooth.

4. Separate dough into 8 equal portions, and form each into a ball. Let rest 5-10 minutes, covered.

5. Heat a griddle or large frying pan over meduim heat. Roll each ball of dough into a thin circle (approximately 10 inches in diameter).

6. Fry tortillas on ungreased griddle for 1-2 minutes on each side, until brown spots appear and tortilla is very hot (but not hard or crispy!).

7. As you are cooking the tortillas, place the finished ones on a plate and cover with a towel. Don't over-cook, or the tortillas will be crunchy! When tortillas are cool, they can be stored in a ziplock bag. Or, better yet -- enjoy them while still hot!:)

 

Jalapeno cheddar tortillas

 

Preparation Time: 

40 minutes (includes rolling time)

Cooking Time: 

10-15 minutes

Tammy's Review: 

These tortillas are delicious! The flavor reminds me of cheese crackers. We used about 3 tablespoons of canned jalapenos, and the tortillas did have a little "hot" in them, but definitely not overpowering. We used ours for chicken quesadillas, and we ate some plain, too! :) Very yummy, and really not too difficult to make. :)

If you aren't experienced at rolling, these may take you a little longer to roll out. I always cook and roll at the same time -- cook one while rolling the next one. Now, I'm fast enough to roll 2 tortillas out while one cooks. Practice makes easier! :)

My rating: 10/10

Comments

These were very good,though I don't know if I followed the recipe exactly. I couldn't find canned jalapenos in the store but I had some fresh chili peppers. But I don't know what kind they were--I don't think they were jalapenos, though. I chopped up one and sauteed it a little before whizzing it in the blender and following the recipe. They were so pretty with the orange tinge to the dough and red flecks from the peppers. I had plans to make bean burritos but we were all tired and hungry so we just sat down and ate them plain and warm. Very satisfying.:-)

Rating: 
5

I've made these twice now. The first batch I followed the recipe, and we all really like them (even my 2 year old, who will eat them plain for snacks). They make the best bean burritos!

The second time I made a quadruple batch to freeze and used half whole wheat, half all-purpose flour. We liked these as well or better. I also found them much easier to roll out, and they didn't draw up (like the ones with only a.p. flour) when they hit to skillet. Super Yummy!

Rating: 
5

So yummy, I could eat them plain!

Rating: 
5

I just finished making my first double batch. These are delish! They will not all be the same size or perfectly round. By my last one I finally got the hang of rolling them. It is time consuming but if you cook one and roll out the next it cuts it down some.
I made mine w/ Cilantro instead of Jalapeno as that is what I had on hand. Yummy! Gonna use them for enchiladas tonight!

Rating: 
5

We've made these tortillas a lot over the past year, and love them! I've used whole wheat pastry flour and a whole wheat/white flour combo- both were good. All whole wheat was good too, but doesn't roll out well and breaks easily- so ww pastry flour works well. Every year, I freeze whole jalepenos from a local farm, so I just use those (de-seeded). I cook the tortillas on a griddle so I can cook several at once. We think they taste much better warm than cold.....we love them most just for plain eating (with plenty of butter!)....but they've made great quesadilas/burritos as well. They pair beautifully with Tammy's white chili.

Rating: 
5

Tammy my son-in-law made these last night and they were AWESOME and soooo easy I love your site and love all of your recipes. I never knew it was so easy to make these and words can not describe them. Thank you so much for posting this recipe and we will NEVER buy store bought again!!!

Rating: 
5

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.

User login

Subscribe for free recipes, menu plans, and kitchen tips!