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Cooking Live Recipes 9/3/25 (Tortillas 3 Ways)

Posted by Suzy Sapir on Sep 4th 2025

I was inspired by a bag of tortillas kicking around my place! Turned them into three fun treats that everbody loved! Here's the replay in case you missed it! Lots of mishaps in this episode like me forgetting to put the spinach in our Spinach Dip....no lie....

Classic Cannoli Dip with Chai Sugar Baked Chips

Ingredients

For the Dip:

  • 1 cup ricotta cheese, drained well
  • 1 cup mascarpone cheese (or cream cheese if preferred)
  • 1 cup powdered sugar
  • 1 tsp Hippy Pilgrim Vanilla Extract
  • 2 Tbsp Hippy Pilgrim Vanilla Sugar
  • ½ cup mini chocolate chips

For the Chips:

  • 6 flour tortillas, cut into triangles
  • 2-3 Tbsp melted butter
  • 3 Tbsp Hippy Pilgrim Chai Vanilla Sugar

Instructions

  1. Make the Dip: In a bowl, beat together ricotta, mascarpone, powdered sugar, vanilla extract, and vanilla sugar until creamy and smooth.Top with the mini chocolate chips and chill until ready to serve.
  2. Prepare the Chips: Put the chips on a lined baking sheet. Melt butter with Chai Sugar and pour over the tortillas. Toss to coat and put in a single layer. 
  3. Bake: Bake at 375°F for 10-12 minutes until crisp and golden.
  4. Serve: Serve the chilled dip with the baked chips for dipping.

Spinach Artichoke & Water Chestnut Dip Quesadillas

Ingredients

  • 1 (10 oz) box frozen chopped spinach, thawed and squeezed dry
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 (8 oz) can water chestnuts, minced
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 Tbsp Hippy Pilgrim Dipping Oil Starter Base
  • 1 tsp Hippy Pilgrim Garlic Herb Salt Free Seasoning
  • 1 tsp Hippy Pilgrim North End Garlic Salt
  • 8 flour tortillas

Instructions

  1. Mix Dip Base: In a large bowl, combine all the filling ingredients and stir well.
  2. Cook: Spread onto four tortillas, top with another tortilla and brown on both sides in a buttered skillet over medium heat.
  3. Serve: Cut into triangles and eat as is or with a salad. You can also dip them in marinara!

Chicken Enchiladas with Green Chili Cream Sauce

Ingredients

For the Filling:

  • 3 cups shredded rotisserie chicken
  • 1 cup shredded cheddar or Mexican blend cheese
  • ½ cup sour cream
  • 1 Tbsp Hippy Pilgrim Salt Free Mexican Seasoning
  • ½ tsp Hippy Pilgrim Jalapeño Garlic Salt

For the Sauce:

  • 2 Tbsp butter
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chilis
  • 1 cup sour cream
  • 1 cup heavy cream (or half & half)
  • 1 tsp Hippy Pilgrim Salt Free Mexican Seasoning
  • 1 tsp Hippy Pilgrim Jalapeno Garlic Salt

Assembly:

  • 8 medium flour or corn tortillas
  • 1 cup shredded cheese for topping
  • Fresh cilantro and green onions for garnish

Instructions

  1. Make Filling: In a bowl, mix chicken, 1 cup cheese, sour cream, and Jalapeño Garlic Salt.
  2. Cook Sauce: Melt butter in a skillet, sauté onion and garlic until soft. Add green chilis, sour cream, heavy cream, and Mexican seasoning. Simmer until thickened slightly.
  3. Assemble Enchiladas: Spoon chicken mixture into tortillas, roll tightly, and place seam-side down in a greased 9x13 baking dish. Pour sauce evenly over the enchiladas.
  4. Top & Bake: Sprinkle with Hippy Pilgrim Salt Free Mexican Seasoning and remaining cheese. Bake at 350°F for 25 minutes until hot and bubbly.
  5. Serve: Garnish with cilantro and green onions.
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