TortillaLand

So when Heather Ebers did, we were all ears. Heather is from Arizona and now lives in Missouri. Heather has a love/hate relationship with the cold. She loves to run in it more than she likes to live in it. We're glad she loves TortillaLand so we wanted to listen and learn.

ROB@TORTILLALAND: How did you discover TortillaLand?

HEATHER: My father came to visit me here is Missouri in June of 2010 and brought a couple bags with him (he buys them at Costco in Phoenix, Arizona). We love Mexican style food so he showed me how to cook them. After that, I could not get enough!

ROB@TORTILLALAND: How do you like to prepare them?

HEATHER: I have a gas stove so I have excellent control over temperature. I pull them straight from the fridge and start cooking. I usually tend to use a slightly higer temperature. I do not pop the bubbles, they tend to be crispier if I do that. I like them soft. If I am making a cheese crisp or quesadilla a lower temperature is needed to melt the cheese and not burn the tortilla itself.

ROB@TORTILLALAND: Do you have a favorite recipe that you would like to share?

HEATHER: Which to choose, which to choose? Hmmm, I think I will go with Cheese Crisp - this idea is from my Grandma who would make these for me as a kid!

Ingredients:

-Your favorite cheese! Mine is Vermont vintage white sharp cheddar cheese. Other cheeses I would suggest are mozzarella, provolone, swiss or pepperjack

-TortillaLand uncooked, flour Tortillas

-Fresh garlic (garlic is a staple in my house)

How to prepare:

-Finely grate your cheese into a bowl. The cheesier you want it the more cheese you use, pretty simple!

-Finely chop your garlic (it's important to crush your fresh garlic first)

-Place your TortillaLand tortilla in the skillet and cook one side about 1 minute (should be white, with few bubbles and very little brown). 

-Flip tortilla and quickly sprinkle the cheese and garlic on your tortilla

That's all there is to it! My Grandma used to top mine with salsa. I like to get creative and make it with other toppings as well, pizza (mozzarella and chicken, ham and pinnapple for my husband), sliced chicken breast, tomatoes, red onions and avacado with a splash of lime is refreshing. Just try stuff out, you never know what goodness you will find. I haven't found a bad one yet!

ROB@TORTILLALAND: You say TortillaLand tortillas are the "best tortillas." What makes them so good?

HEATHER: I have an extremely sensitive palate. I can taste afticial sugar a mile away. I don't eat much salt or fatty foods. My point is that I am super picky. The precooked tortillas you buy at most grocery store chains taste like cardboard.

Fresh, you cannot beat fresh! 5 simple ingredients. TortillaLand fresh, uncooked tortillas are the best because they meet my long list of standards!

ROB@TORTILLALAND: Are you a Facebook Fan.

HEATHER: Yes. I just joined. I am excited to try the recipes. They look tasty! Especially the "Roasted Halibut Tacos with Poblano Pesto." Hmmm.

Heather always signs off by saying "Running for Tortillas." We'll just sign off by saying Thanks Heather and a question: How did you discover TortillaLand?