Chocolate HaZelnut Tortilla Snowflakes
Makes 6 snowflakes
6 large, thin flour tortillas
1 cup chocolate hazelnut spread (like Nutella)
1 cup powdered sugar
Place a tortilla in the microwave for 20–30 seconds, or until softened. Remove from microwave and fold in half then fold in half again. Cut a design into folded tortilla, just like cutting a paper snowflake. Open up, place tortilla snowflake on a plate, and microwave 30 seconds. Take tortilla off the plate, wipe off any excess moisture, and let cool. Repeat this process of microwaving for 30 seconds at a time and wiping the plate until the tortilla is crisp but not brown. Repeat this process with remaining tortillas.
Place tortillas on a sheet of wax paper. Warm the hazelnut spread in microwave oven until very loose and spreadable, about 30 seconds. Using a small paintbrush, paint chocolate spread on tortillas. Dust each snowflake generously with powdered sugar.
Tortilla Clown Faces
Makes 6 servings
6 small flour tortillas
3 tablespoons butter
6 tablespoons cinnamon sugar
1 (8-ounce) container whipped cream cheese, softened
Sliced fruits, coconut, nuts, and chocolate chips
In a small frying pan, sauté and flip over each tortilla in 1/2 tablespoon butter until light golden brown and crisp on both sides. Remove, sprinkle with cinnamon sugar, and cool. Spread with cream cheese. Make a face by placing fruit, coconut, nuts, and chocolate chips over cream cheese.
Tortilla Elephant Ears
Makes 8 servings
2 cups canola oil
8 small gordita-style flour tortillas
2 tablespoons cinnamon
1 cup sugar
Heat oil over medium heat in a small frying pan. Fry each tortilla in oil, turning over until light golden brown on each side. Mix together cinnamon and sugar. Spread sugar mixture on a large plate. Using tongs, remove tortilla from pan and immediately press each side of tortilla into sugar mixture. Serve warm.
Variation: Use festive holiday cookie cutters to cut holes in tortillas before frying. For Halloween cut a jack-o’-lantern face in the tortilla before frying.
Banana Split Roll-up
Makes 1 serving
1 medium flour tortilla
2 tablespoons chocolate hazelnut spread (like Nutella)
2 tablespoons minced nuts, such as almonds or pecans
2 tablespoons minced maraschino cherries
1 medium banana, peeled
Spread tortilla with chocolate spread. Sprinkle nuts and cherries over top. Place banana on one edge of tortilla. Make small cuts on the inside curve of the banana so that it can be straightened out. Roll tortilla up, jelly-roll style.
Southwest Tortilla PiZZas
Makes 4 pizzas
8 medium, gordita-style flour tortillas
1 (18-ounce) jar pizza sauce
2 cups grated mozzarella cheese
2 cups pizza toppings, of choice
1 cup grated Parmesan cheese
Preheat oven to 450 degrees.
Spread 3 tablespoons pizza sauce on one side of a tortilla. Press another tortilla on top. Repeat with remaining tortillas to make a total of 4 pizza crusts. Place on a wire rack on a baking sheet or directly on oven rack in oven. Bake 8 minutes. Remove from oven and press flat with a dishtowel to remove air bubbles. Turn tortillas over and bake another 2–3 minutes, or until crisp and brown. Remove from oven and press flat again.
Place on baking sheet and top with pizza sauce, mozzarella cheese, and toppings, as desired. Place in oven on center rack. Broil until toppings are hot and cheese is bubbly. Remove from oven and sprinkle with Parmesan cheese.
Sloppy Joe Tacos
Makes 4–6 servings
1 tablespoon olive oil
1 small onion, diced
3 jalapeños, seeded and diced
1 pound lean ground beef
1 (15-ounce) can diced tomatoes with green chiles
1 tablespoon Worcestershire sauce
1 tablespoon chile powder
1 tablespoon garlic powder
1 tablespoon soy sauce
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon mustard
12 corn tortillas, heated
Suggested garnishes: crumbled queso fresco cheese, thinly sliced lettuce, diced tomatoes, sliced radishes
Heat oil in a large frying pan over medium-high heat. Sauté onion and jalapeños until softened, about 3 minutes, stirring constantly. Add ground beef and cook until browned, breaking into small bits. Drain grease. Add remaining ingredients except tortillas and garnishes and reduce to a simmer. Cook until most of the liquid has evaporated, about 20 minutes. Serve over tortillas and top with garnishes, as desired.
Peanut Butter S’mores Wrap
Makes 1 serving
1 tablespoon peanut butter
1 medium flour tortilla
1/8 cup milk chocolate chips
1/4 cup mini marshmallows
Spread peanut butter over tortilla. Sprinkle remaining ingredients over top. Microwave 45 seconds. Allow to cool 3–5 minutes. Roll jelly-roll style when cool.
Variation: Substitute grated carrots, apples, raisins, bananas, or crushed pineapple for chocolate chips and marshmallows.
Cinnamon Crisps
6 large thin flour tortillas
1/4 cup sugar
1 teaspoon cinnamon
Preheat oven to 400 degrees.
Lightly sprinkle tortillas with water. Combine sugar and cinnamon, and sprinkle over tortillas. Cut each tortilla into 8 wedges. Lightly spray a wire rack with oil. Place wedges in a single layer on the wire rack on a baking sheet. Bake 8–10 minutes, or until light golden brown and crisp. Serve with fruit salsa or your favorite fruit dip.
