Crispy Tortilla Dessert Recipes

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TORTILLA DESSERT CUPS RECIPE BY TASTY

Here's what you need: sugar, cinnamon, butter, 10-inch flour tortillas, heavy cream, vanilla extract, sugar, fresh fruit

Provided by Hector Gomez

Categories     Desserts

Yield 6 servings

Number Of Ingredients 8



Tortilla Dessert Cups Recipe by Tasty image

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a small bowl, combine the sugar and cinnamon. Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces. Place 2 pieces in 6 cups of a muffin tin and push down so that they create a cup shape. Bake for 13-15 minutes, or until crisp. Remove the cups from the oven and allow to cool in the tin.
  • In a large bowl, beat together heavy cream, vanilla extract, and sugar with an electric hand mixer until stiff peaks form.
  • Assemble the cups by placing a spoonful of whipped cream in each toasted cup. Top the whipped cream with fresh fruit of your choice.
  • Enjoy!

Nutrition Facts : Calories 274 calories, Carbohydrate 22 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams

¼ cup sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
3 10-inch flour tortillas
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
fresh fruit

CRISPY TORTILLA PIZZA AND SAVINGS SALAD

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12



Crispy Tortilla Pizza and Savings Salad image

Steps:

  • For the caramelized onions: Cook the onions in the butter and oil in a skillet over medium-low heat, stirring occasionally, until caramelized, about 20 minutes. Set aside.
  • For the pizza: Cook the sausage in a skillet, breaking up with a wooden spoon, until crumbled and cooked through. Set aside.
  • Adjust an oven rack in the middle position and preheat the broiler to high. Add the oil to a large nonstick skillet over medium heat, then add a tortilla; this will start crisping the bottom of the tortilla before it goes in the oven. Almost immediately, build the pizza right in the pan, starting with a quarter of the tomatoes followed by the a quarter of the cheese, making sure the cheese goes all the way to the edge and beyond. Then add a quarter of the onions and a quarter of the sausage. Transfer the skillet to the broiler and cook until the cheese is golden brown and melted, 4 to 5 minutes. Repeat with the remaining pizza ingredients to make 3 more pizzas. (You can hold the pizzas in a warm oven while you make the others.)
  • For the salad: Place the lettuce in a salad bowl. Top with the tomatoes and bacon and drizzle with dressing.

1 large yellow onion, halved, then sliced 1/4-inch-thick
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound sausage, removed from casings
4 teaspoons olive oil
Four 12-inch flour tortillas
2 large tomatoes, sliced into thin rounds (about 16 slices)
3 cups shredded mozzarella
1/2 head iceberg lettuce, chopped
1 small tomato, diced
4 strips cooked bacon, chopped
1/3 cup blue cheese dressing

PARMESAN TORTILLA CRISPS

Provided by Giada De Laurentiis

Categories     appetizer

Time 37m

Yield about 6 servings

Number Of Ingredients 6



Parmesan Tortilla Crisps image

Steps:

  • Preheat the oven to 375 degrees F. Line 2 heavy large baking sheets with aluminum foil. Whisk the oil, oregano, and pepper in a small saucepan over medium heat just until warm. Set aside for 15 minutes. Brush the oil mixture over both sides of the tortillas. Stack the tortillas and cut them into 1/2 to 3/4-inch wide strips. Arrange the strips in a single layer over the baking sheets. Sprinkle the cheese and salt over the strips. Bake until the strips are golden brown and crisp, about 12 minutes. Do-Ahead Tip: The tortilla strips can be made up to 2 days ahead. Store in airtight containers and keep at room temperature.
  • RECOMMENDED WINE #1: Coltibuono Chianti Classico "RS" 2001 REGION/ORIGIN: Chianti Classico, Tuscany GRAPE/VARIETAL: Sangiovese RECOMMENDED WINE #2: Alois Lageder Pinot Bianco 2003 REGION/ORIGIN: Alto Adige GRAPE/VARIETAL: Pinot Bianco

1/4 cup extra-virgin olive oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
12 (6-inch) corn tortillas
1 cup freshly shredded Parmesan
1/4 teaspoon salt

CRISPY TORTILLA CHIPS

This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 72 chips

Number Of Ingredients 3



Crispy Tortilla Chips image

Steps:

  • Preheat oven to 400 degrees. Place tortillas on a rimmed baking sheet and lightly brush with oil; season with salt. Transfer baking sheet to oven and bake, turning once, until crisp and golden, about 15 minutes.

18 small corn tortillas, cut into quarters
Vegetable oil
Coarse salt

CINNAMON SUGAR TORTILLA DELIGHT

This was a recipe I learned in college. Makes a sweet, low fat and filling treat. Best of all it's made in the microwave!

Provided by Jen G

Categories     Desserts

Time 3m

Yield 1

Number Of Ingredients 3



Cinnamon Sugar Tortilla Delight image

Steps:

  • Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 54.5 g, Cholesterol 1.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 508.7 mg, Sugar 1.3 g

1 (10 inch) flour tortilla
2 teaspoons butter-flavored spread
1 ½ tablespoons cinnamon sugar

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