One of the perks of writing a food blog is the occasional surprise box on my door step. I have been welcomed home by a variety of fun-filled boxes that feature cheese, meat, potatoes, OXO products, figs, Udi's products and more.
I was approached by Toufayan Bakeries to sample some of their products. My name had been referred to them by a mutual friend (thanks Debra from Smith Bites) and I was thrilled to try out the tortillas. I remember Debra sharing some pictures of using the tortillas and I was drooling.
These tortillas are AWESOME! I put them to the test. I deep fried them to make Cinnamon and Sugar Chips. I buttered the outside and made Steak and Cheese Quesadillas AND Steak and Spinach Wraps. I also used the Tomato flavored tortillas in a casserole with cheese, ground beef and red sauce (not pictured because we ate it faster than I could grab a plate to photograph--next time I guess). I also froze a few bags and thawed them to room temperature. The picture of the Spinach and Steak Wrap were the frozen wraps. The process of freezing the wraps did not affect the quality, in my opinion.
I tried four flavors: Original, Spinach, Savory Tomato and Garden Vegetable. Each one had great flavor and texture. My family could not tell they were gluten-free because they rolled with ease and were not brittle. This is a trait we find with some brands.
I like to make most of our food from scratch but there are times when we are out camping, at sporting events, or invited to a last minute get together with friends. I don't always have time to whip up a batch of fresh gluten free tortillas. In fact, I don't have a great recipe to make them from scratch. For these reasons I will buy this brand in the future for quick meals.
Eating the quesadilla was nice. I was able to go to the refrigerator and put together a fast lunch and I like that idea. I used left over london broil from the night before and some shredded cheese. We try to eat as little processed (boxed or package) food as we can. These tortillas have made the list and we will be buying more, freezing them and using them for simple and quick meals.
The recipes below can be used with any tortillas. We eat gluten-free and so the recipes will have that specification listed but use what your family prefers.
Thank you Toufayan Bakeries for letting my family sample some of your gluten free products.
NOTE: I was not paid to offer a review. All opinions are my own. I was sent 4 packages of wraps to try and review. I decided on my own, to write a post about this product.
Cinnamon and Sugar Tortilla Chips
Makes about 2 1/2 cups of chips
3 tortillas, cut into rectangles I used the Original Toufayan Gluten Free Tortillas
2 cups high heat oil for frying
2 teaspoons cinnamon
NOTE: I did not specify the type of oil because you can use the oil you prefer for deep frying.
1. Bring oil to 375 degrees in a tall pot. The oil will bubble so you want a pot that can handle the rising oil.
2. Add cut tortilla strips. Using a slotted spoon, push chips around in oil to make sure the tortillas are not sticking together. Fry until brown. They cook very fast.
3. Remove chips to a bowl and immediately toss with cinnamon and sugar.
4. Serve or store in airtight container.
Steak and Cheese Quesadilla
2 tortillas, I used Toufayan Original Gluten Free Tortillas
1/2 cup leftover steak, cubed small
1/2 cup shredded Fontina Fontal Cheese (sweet, creamy and smooth cheese)
butter, for pan frying
1. Heat a large frying pan.
2. Butter one side of each tortilla.
3. Place one butter-side-down tortilla in hot pan. Sprinkle with cheese and beef. Add second tortilla, butter-side-up.
4. Pan-fry each side until golden brown and cheese is melted.
Roast Beef and Spinach Wrap, pictured above
1 tortilla, I used Gluten Free Toufayan Spinach Tortillas
1 tablespoon soft cream cheese
12 small spinach leaves, uncooked
1 very thin slice of red onion
4 thin slices of roast beef
2 tablespoons finely grated parmesan cheese
butter, for pan frying
1. Spread cream cheese all over spinach wrap.
2. Layer wrap with: roast beef, spinach leaves, sliced red onion and grated cheese.
3. Start on one end and roll to the end. Use a toothpick to secure the end.
4. Butter both sides of wrap. Heat frying pan. Add wrap. I used a small cast iron egg pan to add pressure to the wrap (kind of like a panini press).
5. Pan fry each side. Remove and cut in half.
Written by Sherron Watson