Stuffed Tortillas
A great snack, meal or appetizer that you can eat warm or cold. I use mission low carb tortillas or Mama Lupes low carb tortillas for a tasty low carb option. These tortillas are pan-fried and stuffed with ground beef, onion, egg, and cheese. Other ingredients can be substituted as well.
A great snack, meal or appetizer that you can eat warm or cold. I use mission low carb tortillas or Mama Lupes low carb tortillas for a tasty low carb option. These tortillas are pan-fried and stuffed with ground beef, onion, egg, and cheese. Other ingredients can be substituted as well.
- Carbohydrate 35.2575150201463 g
- Cholesterol 135.562851456742 mg
- Fat 17.8973869398115 g
- Fiber 11.5393501983141 g
- Protein 23.3841877005818 g
- Saturated Fat 7.16887755429684 g
- Serving Size 1 1 Serving (382g)
- Sodium 359.212870553195 mg
- Sugar 23.7181648218322 g
- Trans Fat 4.1045210233469 g
- Calories 363 calories
Step-by-step
- Scramble the eggs, and remove from the pan and set aside.
- Put chopped onion, and garlic into the pan and lightly brown. Add the ground beef salt and pepper and brown. Remove from heat and put mixture in a bowl.
- In the middle of a tortilla, put 1 tablespoon shredded cheese, 2 heaping tablespoons ground beef mixture, and 1 tablespoon egg.
- Fold the tortilla into a square or envelope and seal the edges with the cream cheese.
- Repeat with the remaining tortillas.
- Pan fry the sealed tortillas until golden brown on both sides. Use butter or olive oil in the pan if you prefer.
- Serve warm, cold, with ranch or salsa as a dip or as is.
Swapping standard wheat tortillas for low-carb variations alters structural integrity, requiring lower heat during pan-frying to prevent premature burning of added fibers before the interior warms. Tortilla folding mimics traditional hand-held pockets found across northern Mexican street food traditions, where portable masa or wheat wrappers enclose savory proteins. Proper sealing relies on softened cream cheese applied along the interior edges, acting as an edible adhesive that prevents filling loss during subsequent manipulation. Pan-frying demands a medium flame until the exterior develops a golden-brown hue and crisp texture, contrasting the soft interior layers.
Scrambling eggs separately prevents excessive moisture release into the beef mixture, maintaining a balanced internal consistency within each 382-gram serving. Browning ground beef alongside diced onions and minced garlic creates essential Maillard reactions, building savory depth before assembly occurs. Shredded cheddar cheese placed directly against the tortilla melts rapidly upon contact with residual heat, anchoring the heavier components securely. Cream cheese provides both structural glue and richness, balancing the robust pepper and salt seasoning profile of the beef.
Accompaniments like salsa or ranch dressing offer contrasting acidity and moisture that cut through the dense fat content provided by the beef and cheese. Temperature management during the final skillet pass ensures the exterior achieves crispness without burning the dairy components trapped inside the folded envelope. Allowing the assembled pockets to rest briefly after frying stabilizes the melted cheese, preventing structural collapse when handled. Serving options include both warm and chilled presentations, adapting the dish to different meal structures.
Batch preparation requires careful spacing in the skillet to maintain consistent surface contact with butter or olive oil. Leftovers store safely in refrigeration for up to three days when sealed properly in an airtight container. Reheating on a dry skillet restores the original crisp exterior lost during cold storage, avoiding the soggy texture typical of microwave methods. Standard soft wheat tortillas provide enough elasticity at room temperature to fold cleanly into squares without cracking the wrapper.
