Best 4 Feta Pepper Tortilla Recipes
**Indulge in a Culinary Symphony of Feta Pepper Tortilla: A Fusion of Mediterranean and Mexican Flavors**
Prepare to embark on a tantalizing culinary journey as we present the delectable Feta Pepper Tortilla, a harmonious fusion of Mediterranean and Mexican flavors. This symphony of textures and tastes promises to delight your palate with every bite.
Crafted with the finest ingredients, this dish combines the tangy, briny notes of imported feta cheese, the vibrant crunch of bell peppers, and the subtle heat of chili flakes. Wrapped in a warm, flour tortilla, each morsel delivers a burst of contrasting flavors that will leave you craving more.
Accompanying this main attraction are two equally enticing recipes: a refreshing Tzatziki Sauce and a zesty Salsa Fresca. The Tzatziki Sauce, a classic Greek accompaniment, introduces a cool and creamy element to the dish, while the Salsa Fresca adds a vibrant kick of freshness with its blend of diced tomatoes, cilantro, and jalapenos.
These accompanying recipes elevate the Feta Pepper Tortilla experience, transforming it into a complete and satisfying meal. Whether you're a seasoned foodie or a home cook seeking a culinary adventure, this recipe is sure to become a staple in your kitchen.
So, gather your ingredients, ignite your culinary passion, and prepare to savor the extraordinary flavors of the Feta Pepper Tortilla, complemented by the refreshing Tzatziki Sauce and the vibrant Salsa Fresca. Bon appétit!
TORTILLA PIZZAS WITH FETA CHEESE, TOMATOES, AND OLIVES
Provided by Food Network
Categories dessert
Time 30m
Yield Four 8inch pizzas
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.)
- In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately
FETA STUFFED PEPPERS
One of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. -Sacha Morgan, Woodstock, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- Cut peppers in half lengthwise and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; invert onto paper towels., In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the tomatoes, spinach, orzo, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until orzo is tender., Spoon into peppers. Place in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until peppers are tender. , Sprinkle with cheese; bake 5 minutes longer or until cheese is softened.
Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 567mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 13g fiber), Protein 26g protein. Diabetic Exchanges
FETA-STUFFED PEPPERS
These peppers have some heft and give a satisfying main-course feeling. Here, extra-small bell peppers are stuffed with a mild feta cheese and baked with a generous handful of herbaceous bread crumbs. It is a very simple dish, with a surprisingly complex taste, good warm or at room temperature.
Provided by David Tanis
Categories dinner, easy, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Cut bread into 1-inch cubes and pulse in food processor in batches to make coarse, soft crumbs. (It should yield about 3 cups.) Toss crumbs with olive oil and spread on a baking sheet. Bake, stirring frequently, until crisp and barely browned, about 15 minutes. Put baked crumbs in a bowl and add garlic, parsley, thyme, rosemary and Parmesan. Season with salt and pepper and toss well to combine. Set aside.
- Cut peppers in half lengthwise and remove seeds. Place in a low-sided baking dish in one layer. Season cut side lightly with salt. Fill each pepper half with 1/2 ounce crumbled feta and press in cheese with fingers. With a spoon divide the seasoned crumbs evenly among the pepper halves.
- Bake for about 30 minutes, until crumbs are golden and cheese is softened. Serve warm from the baking dish.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 389 milligrams, Sugar 4 grams, TransFat 0 grams
FETA & PEPPER TORTILLA
Steps:
- 1. Heat the grill to highest setting. Put the peppers on a baking tray and place about 5cm away from the element. Cook for 10-15 mins, turning with tongs every time a side becomes charred, until the peppers are black all over. Tip into a bowl and cover until cool. Peel off the skin with your fingers, then tear the peppers in half, scrape away the seeds with a knife and discard the stem. Cut into thick strips and set aside. 2. Peel the potatoes and thinly slice into discs. Put half the oil and all the potatoes in a large, non-stick frying pan and place on a very low heat. Cook the potatoes very gently for 10-15 mins so they are just sizzling quietly. Use a wooden spatula to turn them occasionally while they are cooking. The potatoes are ready when they are tender and starting to break up. Set the potatoes aside. 3. Crack the eggs into a bowl, season, then whisk together until the whites and yolks have mixed. Tip potatoes and peppers into the eggs and stir. Put the pan on a low heat with the remaining oil. Pour in the egg mixture and cook gently for about 5 mins, using a wooden spatula to ripple the cooked egg from the outside into the middle. Remove from the heat. 4. Crumble the feta over the tortilla and place the pan under the grill. Cook for 4-5 mins until the top no longer wobbles and the cheese has browned. leave the tortilla to relax for a few mins, then use the spatula to lift it onto a board. Cut into wedges and serve. 354 kcalories, protein 21g, carbohydrate 14g, fat 24 g, saturated fat 8g, fibre 2g, sugar 5g, salt 1.36g
Tips:
- For the best flavor, use fresh feta cheese.
- If you don't have a grill, you can cook the tortillas in a skillet over medium heat.
- To make the tortillas ahead of time, wrap them in plastic wrap and store them in the refrigerator for up to 2 days.
- You can also use your favorite salsa or guacamole instead of the pico de gallo.
- If you like spicy food, add a pinch of cayenne pepper to the tortilla dough.
Conclusion:
These feta pepper tortillas are a delicious and easy way to enjoy a Mexican-inspired meal. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. So next time you're looking for a new recipe to try, give these tortillas a try. You won't be disappointed!
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