Need dessert recipes using flour tortillas?

Question

Best recipe gets 10 points.

Answer 1

Chocolate Quesadilla

Sprinkle 1 tbsp of chocolate, 1/2 tbsp of sugar and 1/4 tsp of cinnamon on half a tortilla. Fold in half and place in a hot dry skillet. Cook, turning once, until the tortilla is browned on both sides. Sprinkle with powdered sugar and eat!

Answer 2

1

Answer 3

2

Answer 4

these are great

Cherry Enchiladas
Submitted by: Brigantine
Rated: 5 out of 5 by 17 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 9 Hours
Yields: 5 servings
"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
INGREDIENTS:
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced
almonds
DIRECTIONS:
1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

Answer 5

Ingredients:
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water


Mix dry ingredients in a large bowl.

Add vegetable shortening or lard. Or use a combination of half lard, half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.

Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls. Let them
rest for at least 10 minutes, longer if you like.

This is a good time to heat up the comal. You will want to set it at medium to high
heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the palote
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!

Answer 6

Mexican Caramel Sundaes
Recipe courtesy Rachael Ray

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 BIG sundaes
Rating: * * * * *

8 ounces store bought caramel sauce for ice cream
1/4 teaspoon ground cayenne pepper
1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)
4 (8--inch) flour tortillas
2 tablespoons melted butter
4 teaspoons sugar
2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream
1 canister real whipped cream, from dairy aisle
4 ounces, 1/2 cup, Spanish peanuts

Preheat oven to 400 degrees F.
In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

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I also like to cut the tortillas into triangles and fry them until they are golden around the edges. When I take them out of the oil I dust them with cinnamon sugar or powdered sugar.

Answer 7

Mmmm...

Spread apple filling on tortilla. Roll up and bake, microwave or fry until heated through.

I used to buy these premade from market days.

If I were making them I'd add some raisins and chopped walnuts and then serve a dollop of cool whip or a scoop of ice cream with it. Mmmmmm!

Of course you could substitute any pie filling for this. Peach or blueberry sounds good! Even strawberry pie filling! You could also mix flavors!

Answer 8

A chocolate chimichanga. Wrap a Hershey bar in the tortilla, and deep fry it until it's a little crispy. Serve with vanilla ice cream, chocolate syrup, and whipped cream. Verrry good.

Answer 9

You can use tortillas the same way as any kind of bread. I use whole-grain lo-carb tortillas by preference, with: cheese slices, deli meats, lettuce, tomato, etc. You can roll them up or wrap around softer fillings.

Answer 10

deep fry the tortilla and immediately sprinkle confectioners sugar on them .

Now you have crispy sweet totillas and you can use them for anything.

Make mini fruit pies, icecream, etc.