Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
If they were refrigerated when you bought them I would definitely keep them refrigerated - they probably don't have the preservatives that off the shelf ones do. I always keep all tortillas refrigerated because they last longer that way. Any more, all I buy are the raw ones which definitely must be refrigerated - they are soooo much better than those thick ones you buy off the shelf....
Last edited by maciesmom; 01-16-2010 at 08:57 AM..
Reason: sp
If they were refrigerated when you bought them I would definitely keep them refrigerated - they probably don't have the preservatives that off the shelf ones do. I always keep all tortillas refrigerated because they last longer that way. Any more, all I buy are the raw ones which definitely must be refrigerated - they are soooo much better than those thick ones you buy off the shelf....
I'm using them as a stand in for pizza crust. They want too much for the premade ones, more than four bucks for something that's only going to last one day? versus a package of 10 for about two bucks.
How are you doing that? I have some left over from making burritos (which I am now tired of ) and had been thinking about doing the same thing. I have a stone but don't know how to get the floppy, saucy thing onto it without a peel, and I don't think it would work to put it on the stone cold and then put that in the oven. I thought about trying a cookie sheet
Read the package. The one found in the dairy case may very well have to be kept refrigerated but, sometimes things are placed there as a filler or as a convenience. Example, pudding cups which require no refrigeration are chilled just because people like cold pudding.
How are you doing that? I have some left over from making burritos (which I am now tired of ) and had been thinking about doing the same thing. I have a stone but don't know how to get the floppy, saucy thing onto it without a peel, and I don't think it would work to put it on the stone cold and then put that in the oven. I thought about trying a cookie sheet
I don't have a pizza stone, I put it on a round pan. It isn't very floppy, but I make it right on the pan, so I don't have to move it. Maybe it IS floppy.
Then I cook it for about 10 minutes at 350 (that's like my standard temperature when I'm just coming up with something off the top of my head). Once it's done, I cut it into quarters and eat it. I have to fold the pizza together, so yeah, I guess it is floppy.
How are you doing that? I have some left over from making burritos (which I am now tired of ) and had been thinking about doing the same thing. I have a stone but don't know how to get the floppy, saucy thing onto it without a peel, and I don't think it would work to put it on the stone cold and then put that in the oven. I thought about trying a cookie sheet
why not transfer from top a sheet of HD foil?, just slide pizza on stone and vise versa.
Or do your tortilla pizzas in a frypan or on a griddle like quesadillas?....
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
) and had been thinking about doing the same thing. I have a stone but don't know how to get the floppy, saucy thing onto it without a peel, and I don't think it would work to put it on the stone cold and then put that in the oven. I thought about trying a cookie sheet 
