Fresh Fruit In Baked Tortilla Shell Recipes

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

OVEN BAKED TACO SHELLS

Steps:

• Preheat the oven to 425 degrees. Spread out the tortillas and microwave until extremely soft and pliable. Depending on your microwave this can take between 1-3 minutes. They should be hot and really pliable when you take them out.
• You can wrap them in a moist paper towel to make them even softer. Immediately wrap in a towel or place in a ziploc bag to keep them warm. Keeping them soft is the key to not having them break in the oven.
• Then carefully spray each tortilla with cooking spray on both sides. Sprinkle with lime juice and seasoning if using. Gently drape over the oven grates, pressing down ever so lightly. I press mine over two grates so that the taco shells stand up nicely and have lots of room to press things in.
• Repeat with remaining shells and then bake for 8-10 minutes until brown and crispy. These can go from perfect to burnt quickly so be sure to keep an eye on them.

TORTILLA FRUIT PIZZA

Steps:

• Heat oven to 350°F. Place tortilla on ungreased cookie sheet. Bake about 10 minutes or until crisp. Meanwhile, mix sugar and cinnamon.
• Place hot tortilla on cutting board; spread cream cheese on tortilla. Sprinkle with sugar-cinnamon mixture. Arrange fruit on top. Cut into 4 wedges. Serve warm.

APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

FRUIT FILLED TORTILLA ROLL UPS

Steps:

• Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
• Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
• Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
• Bake at 350 for 45 minutes.
• Let stand before serving to allow the filling to thicken.

CRISPY BASKET BURRITOS (BAKED TORTILLA BOWLS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brush both sides of tortilla with oil.
• Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
• Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
• Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
• Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
• Remove sheet from oven; transfer basket burritos to a rack to cool completely.

FRESH FRUIT IN BAKED TORTILLA SHELL

Steps:

• Baked Tortilla shell:.
• Preheat oven to 350°.
• Place flour tortilla on flat surface, completely moisten the top side with a little water using a pastry brush or fingertips. Place the tortilla in a tortilla baking mold that has been sprayed with cooking spray. The dry side will become the inside of the "bowl".
• Generously pray the inside of the "bowl" with cooking spray (or using pastry brush, brush generously with melted butter) and sprinkle with the cinnamon and sugar.
• Bake from 5 to 10 minutes on center oven rack. Watch closely, sugar can burn quickly. Brown to your liking.
• Filling:.
• Prepare the fruit by washing, removing stems, seeds, etc., and cutting into bite sized peices.
• One "bowl" will require about 1 to 1 1/2 cups of fruit of your choice. I used all strawberries this time since they have just come in season.
• Be creative, mix fruits, go tropical!, add some granola, drizzle with chocolate syrup, top with ice cream if you prefer it over whipped cream.

HOW TO MAKE FRUIT FILLED TORTILLAS

Steps:

• Heat the tortillas in a conventional oven or in the microwave oven.
• Preheat oven to 350 °F (177 °C).
• Choose the fruit you want to use. Prepare the fruit by peeling the fruit and then chopping into bite-size pieces.
• Divide the chopped fruit equally between the 4 tortillas and spoon the fruit onto half of the tortilla.
• Mix together the brown sugar, cinnamon and nutmeg in a small bowl.
• Sprinkle the brown sugar mixture over the fruit.
• Roll up the tortillas starting at the end where the chopped fruit is at.
• Lay the fruit filled tortillas on an ungreased baking sheet.
• Cut slits into the tortillas to allow steam to escape.
• Brush with milk and sprinkle with additional sugar, if desired.
• Bake 8 to 12 minutes.
• Let cool a few minutes before eating. You can also eat the tortillas when they are cool.