|The Well-Filled Tortilla Cookbook|
|by Susanna Hoffman|
Like a blank canvas but much tastier, the ubiquitous corn or flour tortilla is the perfect vehicle for every sort of food.
Tip: Try fried pies for more results.
1 - 10 of 16 for tortilla fried pies
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Deep fry tortilla wedges until golden ... Place coated shells on plate and spoon chocolate sauce over them. You may sprinkle chopped nuts on top if you wish.
In center of tortilla place 1 tablespoon of pie filling. Dampen edges of tortilla, seal with fork pressed around edges. Fry in oil. Drain and serve hot.
Put small amount of pie filling into the center of a tortilla. Fold tortilla ... turning to brown both sides. Drain on paper towels. Drizzle with glaze.
May use any ... 2 tablespoons of pie filling in tortilla. Roll tortilla ... Drain on absorbent paper and sprinkle with powdered sugar or cinnamon sugar.
Soften tortillas. Place 2 tablespoons of pie filling in center ... until light brown on both sides. Roll in sugar and cinnamon mixture. Drain on paper towel.
After meat is fried, place all ... 1 dozen corn tortillas in hot oil. ... using refried beans as one layer. Can be served over or eaten with Mexican rice.
Heat flour tortillas to make them ... Put 1 tablespoon pie filling in a ... powdered sugar or eaten plain. Great, quick fried pie for last minute guests.
Peel apples, chop ... mixture to thicken. Add more if thickness is not to satisfaction. When done put filling into tortillas and wrap, then fry in butter.
Spread pie filling on tortilla, fold over 1/2 moon shape. Cook in small amount of oil until golden brown turning once.
Cut corn tortillas in quarters. Dip ... servings. (Dish may be assembled several hours before serving. Allow it to come to room temperature before baking.)
Result Page: 1
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