Malleable, mild flour tortillas are totally willing to learn new tricks. We still appreciate the architecture of our roll-ups and quesadillas, but we’re not letting convention get in the way of more extreme forms of flour-tortilla enjoyment.
Photos by Heather Ramsdell
Chocolate-Dipped Chiptillas
Shallow-fry tortilla triangles, cool and dip an edge in melted chocolate. Add a sweet sprinkle like crystallized ginger, teeny M&M's or sprinkles.
Tortillas Alfredo
Roll a tortilla up and cut it crosswise into thin strips. Simmer down some cream, then add Parm, the tortillas, cooked bacon, peas, and some salt and pepper.
Cheesy Omeletilla Stack
Layer a butter-brushed tortilla, kimchi, gochujang, cheese, a thin layer of cooked egg, another tortilla, more sauce, more cheese, etc. Repeat until your stack is ridiculously tall and your ingredients are gone, ending up with cheese on top. Bake until melty and enjoy.
Apricot Haystack
Brush very thin slivers of tortillas with butter and maple syrup or apricot jam and bake them until crispy, then put them on ice cream, because they are crunchy and toasty, and ice cream is creamy and cold.
Meatball Pockets
Make a spicy, cumin-laced meatball mixture and stuff a tortilla with it and a bit of cheese. Fold it up in a tortilla bundle and seal it with a toothpick. Brush it with oil, sprinkle it with salt, bake it in the oven and put it in your mouth.
