Thankful for tortillas

Susan Spicer

Flat corn pancakes, or tortillas, were eaten in some form by native North Americans for centuries. When the Spanish came to America, one of the things they brought with them was wheat. They shared their knowledge of growing, harvesting, and milling it into flour, so it wasn’t long till tortillas were made with both corn and flour.
I am so grateful all this happened, because I love tortillas, both corn and flour. I couldn’t do without them. I learned to make them back in the early 70’s when I moved to Kentucky. They weren’t available in grocery stores here in Marion County then, so if you wanted them, you had to drive to E’town or Louisville, or make your own.
Thank goodness tortillas of all kinds are available everywhere now. I use them in tons of recipes, and for everyday things like peanut butter and jelly sandwiches (roll p.b. and j. in soft flour tortilla; microwave 15 seconds), cheese quesadillas, breakfast burritos, etc.
Lately I’ve been trying out recipes using tortillas for dessert. The possibilities are endless!

Cinnamon Crispies
Vegetable oil (for frying)
10 (10-12”) flour tortillas
1 c. sugar
1 1/2 T. cinnamon

In skillet, heat enough oil to cover tortillas, like an inch or two.  Cut tortillas into wedges like pizza (a pizza wheel works well to cut them) and fry in hot oil till just starting to turn golden and bubbly, turn over quickly and drain on paper towels.  When all are fried, combine sugar and cinnamon in paper bag (or big plastic bowl with well fitting lid) and add fried tortilla wedges.  Shake to coat tortillas with mixture.  Serve warm, if possible, but can be kept in plastic bag for a couple of days.  Makes a bunch.

Pastel de Queso
(Cheese Pastry)
4 flour tortillas (about 8”)
1 c. ricotta cheese (can also use cream cheese)
4 T. sugar
1 egg
Oil for frying
Toothpicks
Jam or Jelly (your choice)

Mix cheese, sugar and egg in bowl.   Put 1/4 of mixture in center of each tortilla.  Fold in half and fasten open side with toothpicks.  Fry in oil over medium heat till golden brown.  Remove toothpicks; cut each into halves and serve with a dollop of jam or jelly.  Serves 4-6.

Blueberry Burritos
(or apple, or cherry,
or peach)
1 (20-24oz) can blueberry pie filling
1/2 t. lemon zest
1/2 t. vanilla
6 (8”) flour tortillas, softened a few seconds in microwave
1/2 c. butter or margarine, melted
6 T. bread crumbs
2 T. sugar
1/4 t. cinnamon

Combine blueberry filling, lemon zest, and vanilla in bowl; set aside.  Brush one side of each tortilla with melted butter. Sprinkle 1 T. bread crumbs on each tortilla.  Put 1/4 of blueberry mixture on bottom third of each tortilla and roll up like a burrito, folding sides in.  Put on lightly greased baking sheet and brush each with melted butter.  Combine sugar and cinnamon and sprinkle on top of each burrito.  Bake in 400 degree oven for 10-15 minutes, until tortillas are crispy.  Makes four.  Great served with vanilla ice cream or whipped cream.