Who Else Is Excited About Tortatinis?

Click For Summary

Discussion Overview

The thread centers around the excitement and experiences related to Tortatinis, a dish that replaces traditional bread with tortillas. Participants share their thoughts on the concept, preparation methods, and potential themes for showcasing them in cooking demonstrations.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses enthusiasm for offering Tortatinis as a main theme in their shows, highlighting the hands-on aspect of making them.
  • Several participants inquire about the definition and preparation of Tortatinis, indicating some confusion about the dish.
  • One participant describes Tortatinis as a panini made with tortillas, suggesting various filling options including sweet and savory combinations.
  • Another participant shares their experience of using Tortatinis in shows, noting their popularity and effectiveness in cross-selling products.
  • One participant mentions using a double burner griddle for cooking Tortatinis, indicating flexibility in cookware options.
  • Several users mention specific filling ideas, including pizza ingredients and dessert options like s'mores, reflecting personal preferences.
  • One participant highlights the potential for Tortatinis to be a seasonal theme, suggesting they can be adapted for summer or winter cooking.

Areas of Agreement / Disagreement

Views differ on the best methods for preparing and presenting Tortatinis, with no clear consensus on a single approach. However, there is general enthusiasm for the concept and its versatility.

Contextual Notes

Participants share personal experiences and ideas related to Tortatinis, with some referencing their use in cooking demonstrations and shows. The discussion reflects a variety of approaches and preferences among consultants.

Who May Find This Useful

Consultants looking for new ideas for cooking demonstrations or themes may find the shared experiences and suggestions relevant.

P
PamperedChefDebi
Silver Member
Messages
1,176
I know Kris (PCLegacy..) is but has anyone else tried them? I'm going to start offering that as one of my main "themes" because they sound awesome and I love the idea of getting everyone hands on in making their own.

I'd love some feedback!
 
My brain is a little water logged (long shower)...what is a Tortatini?
 
cmdtrgd said:
My brain is a little water logged (long shower)...what is a Tortatini?
Click to expand...

I was wondering that too??? My brains not water-logged - I'm just slow sometimes!;)
 
it's a panini...instead of bread you have a tortilla shell they are pretty good. the grill seals the tortilla. basically you can put anything in them...clean out the fridge..also desert ones as well. apple pie filling and smores are good.
 
  • Thread starter
  • #5
Exactly Nikki! I'll attach what our Director sent my cluster from somewhere out in PC world.
 

Attachments

Thanks for the attachment. Lots of great ideas there.
 
What a good idea! Thanks for sharing!
 
  • Thread starter
  • #8
No problem! Since I got it from my Director, I guess I thought it was something that had already been passed around quite a bit! Actually, it was info given in relation to a Conference Call in Dec.
 
those look good I really need to get me the grill press
 
  • Thread starter
  • #10
And with so many options, you can cater to any season or holiday! AND since the grill pan and press are going to be one of the new Host Half Price Combos, it'll be a great way to show them off!
 
thanks for the recipes Debi. They look great can't wait to try them : )
 
Here's something I've used. This has been the best "new" idea for recipe since I started. This is all the rage w/ all my hosts, fundraiser & great for expo's!!! I'm TOTALatini! :D
 

Attachments

;) A whole new world of possibilities!!!!
 
I would love to hear from anyone who is actualy doing these shows... I have all the info. Tried a sample at a meeting YUM! can't quit wrap my brain arround promoting them.
 
Keri, that flyer looks GREAT!
 
So, do you roll them? Like a wrap and then grill? or are they flat with one tortilla on top of another with the filling in the middle? I guess I missed how to assemble them! I love the ida and have a show on March 3rd for my best friend and all the guests have been to my shows some of them more than once. This would be fun and different! Love it! Also, it said you could use any cookware...so, could I use my double burner griddle? I don't own the grill pan, but I do have the press. Thanks for the help and the awesome idea!!
 
Bexs50 said:
So, do you roll them? Like a wrap and then grill? or are they flat with one tortilla on top of another with the filling in the middle? I guess I missed how to assemble them! I love the ida and have a show on March 3rd for my best friend and all the guests have been to my shows some of them more than once. This would be fun and different! Love it! Also, it said you could use any cookware...so, could I use my double burner griddle? I don't own the grill pan, but I do have the press. Thanks for the help and the awesome idea!!
Click to expand...

You wrap them like an enchilada...with both ends open...place on the grill seam side down. I heard another consultant say that she made them on her double burner griddle and used 2 grill presses.
 
Perfect! Thank you!!
 
I actually wrap mine on the ends too....so it's like squarish...that way nothing oozes out. My family's favorite is the s'mores. (we are a Girl Scout family)
fill it up with choc chips and mini marshmallows.....YUM!!!!!
 
I fold my tortatinis so they form a square (tell people it's like eating a panini but without the mess!). You can grill two at a time this way.

I've done 7 shows using the tortatini demo and it's a hit every time. Doing this, I've sold 11 grill pans and 10 grill presses (some are host purchases). It is also a GREAT demo for cross-selling...which resulted in some pretty high sales last month. Here's a general break-down of what I do:

1) Make the chipotle ranch dip in a small SA bowl. This demos the chipotle seasoning packet, the measure-all, the skinny scraper, and SA...opportunity to discuss similar items.

2) Open a can of diced tomatos using the can-opener, the can drainer, a spatula, and another small SA bowl.

3) Dice up some red/orange peppers using the cutting board, knives, and scrapers. (I usually have guests do this after a quick demo of knife safety. I also pre-slice the peppers because of time.)

4) I usually have some sliced mushrooms pre-sauteed (while I'm setting up my display table...nice aroma), but save one or two raw ones for showing the egg-slicer. At this point I'll pass around the 8" saute pan with ice cubes in it.

4) I also shred some mozzarella and dice some turkey (the smoked or mesquite flavored is best).

5) All of these "ingrediants" are put into SA bowls with the ceramic-handled spreader in the dip. I put regular spoons in the other items, but I think the small bamboo spoons would be great to use (I don't have any yet.)

6) Lastly, I pour some oil (I tend to use EVOO) into the large Easy Read Measuring cup (it's large enough for the silicone basting brush to hang on the side) and add some SouthWest seasoning (to taste).

I demo assembling a tortatini by spreading the oil on one side of a tortilla and then filling in the other side with whatever I want. I then go into the kitchen and grill mine (seam side down first) while everyone else is making theirs. As guests come into the kitchen, I grill theirs and get a chance to chit-chat in small groups. (Recommend you have paper towels in the kitchen; everyone's hands will be oily from making the tortatini.)

I sometimes make mediterranean (sp?) ones using roasted red peppers, artichoke hearts, mushrooms, chicken/turkey, mozzarella, feta, parm and repalcing the SW seasoning w/the rosemary herb mix.

I know this was kind of long, but I hope it gives a picture of the tortatini demo. These things are delicious (a mainstay in my own house...great filled with eggs and sausage). Hope this is helpful!
 
Thanks for all of the details! This sounds like a fun demo. I'm going to have to give this a try and start offering it to my hosts.
 
I got the tortatini info from my director but 'lost' it for awhile. So going by memory, we made pizza ones.

I just heated one side of the tortilla on the griddle, then flipped it over, and put on some cheese, a spoon full of pizza sauce, pepperoni, and more cheese. (you could add mushrooms, peppers, onions, whatever you like on pizza)

Then we folded the top and bottom in and rolled it up, so everything is enclosed. Let it sit there for a minute or two and get nice and hot, and my teens love them. Fixing them once a week now, if I can keep the pizza fixin's in stock.

One son likes the tortilla soft, the other likes it a little crispy. maybe the oil would help a little with that.

By the way, we don't have the press, so we didn't press them, but they were kinda a little flat anyway.
 
Thanks for responding to this today and bumping it up! This is in our May CN as a featured theme show! Great info!
 
Do you think it would be a good summer theme, or wait until the fall? I think it's a great idea! I loved the panini, but they were so messy to make!
 
With this being "grilling" season, I would say you could do it in summer or winter!

Maybe keep them "lighter" for summer and add in fresh veggies!
 
Just had to say...

The S'Mores ones are Fabulous! handfull of choc chips, mini marshmallows.....YUM!!!
 
Pamperedgirl3,

One of the ways I promote tortatinis is that they are "like paninis, but without the mess". (I fold mine into pockets, so nothing falls out....unless the guest seriously overstuffs them!)

They work will with a Margarita theme...since I usually make southwest tortatinis....so I think they're fine for summer too.

Kris
 
oops, meant to type "work well"....mmmm, I did have margaritas myself last night...must be the slight brain-fog I have this morning that's affecting my typing!
 
This sounds like such a great idea! I have never really promoted either the grill pan or the press and this would be a great way of showing some other cookware...
 
I think I'll use them as a theme for this season (& probably into the fall!). I think I'll offer these, an Ice Cream Social, or Super Salads. We could even make dessert ones too--no need to bother with a different second recipe!
 

Frequently Asked Questions

What are Tortatinis?

Tortatinis are delicious, bite-sized appetizers made using tortillas as the base. They can be filled with a variety of ingredients such as meats, cheeses, vegetables, and spreads, then rolled up and sliced into pinwheels or served as wraps. They are perfect for parties, gatherings, or as a fun snack!

Who else is excited about Tortatinis?

Many people are excited about Tortatinis, including home cooks, party planners, and Pampered Chef consultants. They are a popular choice for entertaining due to their versatility and ease of preparation, making them a hit at gatherings and events.

How can I make Tortatinis using Pampered Chef products?

You can make Tortatinis using various Pampered Chef tools such as the Food Chopper for chopping fillings, the Rolling Pin for flattening tortillas, and the Bamboo Serving Tray for presenting your finished Tortatinis. The products help streamline the preparation process and enhance your presentation.

Are there any specific recipes for Tortatinis?

Yes, there are numerous recipes for Tortatinis! You can find recipes that include combinations like turkey and cream cheese, ham and cheddar, or even vegetarian options with hummus and veggies. Pampered Chef often shares recipes through their website and social media platforms, offering inspiration for your Tortatini creations.

Can I host a Pampered Chef party featuring Tortatinis?

Absolutely! Hosting a Pampered Chef party featuring Tortatinis is a great idea. You can demonstrate how to make them, share recipes, and showcase Pampered Chef products that make the preparation easier. Your guests will love learning how to create these tasty appetizers!

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