Tortilla Fruit Pies Food

TORTILLA PEACH HAND PIES

Steps:

• Cut an x on bottom of each peach. Submerge peaches in a large pot of boiling water for one minute. Remove from boiling water, and remove skins from peaches (should slip right off).
• Slice skinned peaches, and mix with sugar, lemon, juice. Rub the cornstarch on each tortilla. Taste for sweetness and add more sugar if necessary
• Arrange peach slices on one half of flour tortilla, leaving 1/4 inch around the edge. Wet the rim inside before folding. Fold and using a fork, close tortilla.
• Brush milk across tortilla and sprinkle with raw sugar.
• Make slit on top to allow steam to escape.
• Bake on parchment paper, or silpat at 350 degrees in lower third of the oven for 15-20 minutes.
• Serve immediately. You can freeze or reheat.

TORTILLA FRUIT PIE

Steps:

• In a small saucepan, melt 2 teaspoons butter. Stir in the brown sugar, lemon juice and extract. Add peach slices. Cook and stir over medium-low heat for 5 minutes., Place tortilla on an ungreased baking sheet. Spoon peach mixture onto half of tortilla to within 1/2 in. of sides; fold tortilla over. Melt remaining butter; brush over the top. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until golden brown. Cut in half.

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.

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.

CHERRY PIE CHIMIS

Steps:

• Spoon pie filling down the center of each tortilla; fold sides and ends over filling and roll up. Seal with toothpicks., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas, a few at a time, for 2 minutes on each side or until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Serve immediately.

TURKEY TORTILLA PIE

Steps:

• In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
• Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
• Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.

ENCHILADA PIE

Steps:

• Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
• Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

TORTILLA FRUIT PIES

Steps:

• Fill half of each tortilla with a sliced plum. [You can top with either a sprinkle of sugar or dotted with Kraft Jet Filled Marshmallows.]
• Fold tortilla in half. Place in microwave. Microwave for 1 minute [or until fruit is soft] each side. Let cool.
• Top with Kraft Cool Whip and serve while still warm, if you prefer.