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Homemade Jalapeno Tortilla Recipe

This Homemade Jalapeno Tortilla recipe is simply delicious. They are hearty enough to stuff to your heart content but good enough to eat plain.

A stack of homemade tortilla shells on a cooling rack with three folded tortillas on top. 3 fresh jalapenos sit in the front and a blue striped towel sits in the background.

I’m so picky when it comes to tortillas. So many store-bought tortillas are thick and gummy or they’re so thin that they become brittle and fall apart as soon as you try to pick them up. This Homemade Jalapeno Tortilla Recipe is neither.

A stack of homemade tortilla shells on a cooling rack. Fresh jalapenos sit in the front and back.

I just love this time of year. The garden is flourishing with tomatoes and peppers, and my herbs are amazing!

So when I set out to make my tortillas, I just had to try stuffing them with some garden fresh jalapenos.

When I think jalapeno, I think of Mexican inspired dishes. I’ve made plain tortillas before but wasn’t happy with them, so I thought this would be a great time to give them another try.

A close up of a fresh tortilla with fresh jalapenos sitting in the foreground.

This tortilla recipe isn’t difficult at all. I tried using my handy dandy tortilla press, but they are rolled so thin that it was more of a pain than my handy dandy rolling pin. They puff up as they cook and are strong enough to load up but are good enough just to eat plain too.

A stack of homemade tortilla shells on a cooling rack. A fresh jalapeno sits in the front and a blue striped towel sits in the background.

We love Mexican inspired dishes especially in the summer when it’s so easy to make some fresh salsa or to throw a few tacos together and oh don’t forget the margaritas! I’ll definitely be making our own tortillas. They are so good.

Can’t make them now? Pin it for later!

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4 from 2 votes

Homemade Jalapeno Tortilla Recipe – #BreadBakers

This Homemade Jalapeno Tortilla recipe is simply delicious. They are hearty enough to fill to your hearts content but good enough to eat plain.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings 16 Tortillas
Author Hostess At Heart

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 cup water warmed
  • 2 jalapenos seed, ribs removed (3 if you want a lot of jalapeno flavor

Instructions

  • In the bowl of an electric stand mixer, fitted with a dough hook, combine the flour and salt. Blend to combine. Add jalapenos, oil, and water and mix on low until combined. Scrape sides as necessary. Blend until mixture forms a ball, approximately 1 minute. Continue for another minute or until dough is smooth.
  • Remove the dough from the bowl to a flour-dusted work surface and cut into 16 equal-sized pieces. Roll into balls and flatten into disks. Cover with a towel and let rest for 15 minutes.
  • After resting, roll the dough from the center out to form a circle measuring 6 to 7-inches. Cover with a clean towel until cooking. Add flour only as necessary. More flour will yield a tougher tortilla.
  • Heat a skillet on medium-high. Place tortilla in the skillet when hot. If tortilla browns too quickly, reduce heat. If tortilla doesn’t have brown spots after a minute, increase heat. Flip when a few pale brown spots appear and cook for another 30 seconds. (I used a fish flipper and it worked well). Remove from the pan and keep in a covered container or zip-lock bag.
  • Wipe out the flour from the pan between tortillas to prevent burning.
  • Serve immediately or store in a covered container. If using later, microwave uncovered for 15-25 seconds.
  • Tortillas keep well stored in an airtight container at room temperature for 24 hours or freeze well. If freezing, separate tortillas with parchment paper or wax paper before placing in the freezer.

Notes

The original recipe is attributed to Chris Scheuer from Cooks.com.

Nutrition

Calories: 125kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 146mg | Potassium: 54mg | Vitamin A: 20IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1.1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

The original tortilla recipe is attributed to Chris Scheuer from Cooks.com and great instructions were adapted from The Cafe Sucrefarine. The only change I made was the addition of jalapenos.

Here are a few more amazing recipes with “south of the border” flavors!

Crockpot Chipotle Chicken Tacos

Three shredded chicken tacos garnished with tomato, avocado, and cilantro.

Raspberry Jalapeno Shrimp Tacos

Taco shell filled with grilled shrimp, tomatoes, cheese, and jalapeno. A white bowl of pico sits in the background.

Fresh Margarita Recipe

A margarita glass rimmed with salt and garnished with a slice on line on a decorative napkin. Two limes sit to the side and another glass is in the background.

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