Easy Apple Burritos
Strawberry Grand Mariner Dessert Quesadilla
2 flavored tortillas (about 6 inches)
1 apple, sliced paper-thin
sugar to taste(made with flavored tortillas)
Mix the apple slices with the cinnamon and sugar. Spread the apples on the flavored tortillas. Roll up each tortilla burrito-style. Heat the burritos in a microwave oven. Top the apple burritos with ice cream or whipped cream. Serves 2. Note: Flavored tortillas come in a variety of flavors including strawberry, raspberry, apple cinnamon, chocolate, banana and more. If you don't find them in your area, please ask your local grocer.
166 calories, 3g protein, 33g carbohydrates, 3g fat, 2g dietary fiber.
* Source: Leona's Foods, Inc.
2 (6-inch) flour tortillas
1/4 cup brown sugar
2 tablespoons cream cheese
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 pint strawberries (divided use)
= to 1 ounce Grand Marnier
2 (1-ounce) squares semisweet chocolate
canola or vegetable oil
sugar and ground cinnamon
1 apple or pear, cored and sliced
1 banana, peeled and sliced
1 ounce brandy
Cream together brown sugar and cream cheese. Add sour cream and vanilla extract, continuing to mix until fluffy and completely blended. Set aside.
To prepare strawberry coulis: reserve 1 or 2 strawberries for garnish. Put the rest of the berries and the Grand Marnier in a blender and puree until liquid. Add sugar to taste, strain and set aside.
Melt the chocolate in the top of a double boiler (or use a microwave) and keep warm.
Pour about 1 inch oil in a skillet and heat to 375 degrees. Fry the tortillas, one at a time and turning once, until golden brown and crisp on both sides. Blot dry with paper towels and sprinkle with sugar and cinnamon. Keep warm.
Place apple (or pear) and banana in a cold, unoiled skillet, and place over a medium flame. Pour brandy and flambe (see note), tossing until flames die out. Immediately add the cream cheese mixture and continue stirring over heat until the mixture bubbles.
Pour the strawberry coulis on a large plate, spreading until surface is coated. Center one of the tortillas over the sauce, then spoon on the warm fruit filling. Top with remaining tortilla. Put the melted chocolate in a squirt bottle and drizzle chocolate over the top. (Alternately, but with less control, you can drizzle it from the side of a spoon.)
Garnish with reserved berries, whole or sliced, and serve immediately.
Note: To flambe the fruit, pour the brandy over the fruit, then strike a match or a taper to the edge of the pan, standing back to avoid any flames. When the fire subsides, stir so that all the fruit is exposed to the burning brandy.
Per serving: 677 calories, 6g protein, 97g carbohydrates, 28g fat, 7g dietary fiber.
*Source: Tony Knight, Aransas Pass Cafe, Dallas, Texas.
10 8-inch flour tortillas
16 ounces low-fat cream cheese (at room temperature)
1 tablespoon grated orange peel
2 tablespoons orange juice concentrate
1/2 cup brown sugar, packed
2 tablespoons cinnamon
2 tablespoons granulated sugar
Place cream cheese, orange peel, orange juice concentrate, cup of brown sugar and 1 teaspoon cinnamon in a bowl and beat with a fork.
Spread 9 tortillas on a dry surface and spread evenly with cream cheese mixture.
Stack the 9 tortillas in a springform pan. Top with remaining tortilla, brush with melted butter and sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon.
Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork inserted into center comes out clean. Remove torte from oven and cut into wedges.
Toss strawberries with 1 tablespoon of sugar. Serve with torte.
Per serving: 472 calories, 13g protein, 65 carbohydrates, 19g fat, 2g dietary fiber
* Source: Newsday, Inc., Copyright 1993.