Slow-Cooker Tortilla Soup With Pork and Squash

Ingredients

• 1 2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
• 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
• 1 14.5-ounce can diced tomatoes
• 1 jalapeño pepper, seeded and chopped
• 2 cloves garlic, chopped
• 1 tablespoon chili powder
• kosher salt
• 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
• 1 tablespoon canola oil
• sliced radishes, cilantro sprigs, and lime wedges, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.

Chicken Salad With Crispy Tortillas

Ingredients

• 3/4 cup olive oil
• 6 6-inch corn tortillas, cut into 1/2-inch strips
• kosher salt
• 1 small head romaine lettuce, torn
• 3 cups shredded rotisserie chicken
• 1 carrot, shredded
• 4 radishes, sliced
• 1/4 cup store-bought vinaigrette

Directions

1. Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
2. In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.

Margherita Tortilla Pizzas

Ingredients

• 4 8-inch whole-wheat tortillas
• 2 tablespoons olive oil
• 1 cup marinara sauce
• 1 1/2 cups grated mozzarella (6 ounces)
• 1/4 cup fresh basil leaves

Directions

1. Heat oven to 425° F. Brush the tortillas on both sides with the oil; prick all over with a fork.
2. Bake the tortillas on 2 rimmed baking sheets, switching the sheets halfway through, until golden, 5 to 7 minutes per side.
3. Dividing evenly, top the tortillas with the marinara sauce and mozzarella. Return them to oven and bake until the cheese has melted, 7 to 9 minutes. Sprinkle with the basil.

Cinnamon Tortilla Sundaes

Ingredients

• 4 8-inch flour tortillas
• 2 tablespoons butter, melted
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• vanilla ice cream, maraschino cherries, chopped peanuts, and hot fudge sauce, for serving

Directions

1. Heat oven to 425° F. Brush the tortillas on both sides with the butter and sprinkle with the sugar and cinnamon.
2. Bake the tortillas on 2 baking sheets, switching the sheets halfway through, until golden, 5 to 7 minutes per side. Cool; break into pieces.
3. Top the tortilla pieces with the ice cream, cherries, peanuts, and hot fudge sauce.

Banana-Caramel Tortilla Tarts

Ingredients

• 4 8-inch flour tortillas
• 2 tablespoons butter, melted
• 5 tablespoons sugar
• 6 bananas, sliced
• 1 tablespoon lemon juice
• caramel sauce, for serving

Directions

1. Heat oven to 425° F. Brush both sides of the tortillas with the butter and sprinkle with 1 tablespoon of the sugar.
2. Bake the tortillas on 2 rimmed baking sheets, switching the sheets halfway through, until golden, 5 to 7 minutes per side.
3. In a medium bowl, toss the bananas with the lemon juice. Dividing evenly, top the tortillas with the bananas and sprinkle with the remaining 4 tablespoons of sugar.
4. Bake the tortillas, switching the sheets halfway through, until golden, 11 to 13 minutes. Drizzle with the caramel sauce.