Sweet Tortilla Fillings

Corn tortillas. Do you immediately think of meals from south of the border? Tacos, nachos, tostadas, enchiladas, burritos, etc. They're all good in my book. I cook a lot of Mexican and South American food because it's delicious, features vegetarian proteins, and inexpensive to make. I prefer corn to flour tortillas so there is pretty much always a bag of corn tortillas floating around in our fridge and/or freezer. Being that I'm a carb fiend, sometimes the only starch left at the end of the week is a few lone corn tortillas. I use them as a carrier for whatever else is left in the fridge and several tasty recipes have resulted. The most unexpected combos were sweet ones, including a fruit preserve and cheese quesadilla and a grilled banana and almond butter pizza. They're perfect for snacking, dessert, or indulgent weekend breakfast. Who knew leftovers could taste this good?

Fruit Preserves and Cheese Quesadilla

2 corn tortillas
Soft cheese (I usually use goat cheese)
Fruit preserves (I've used fig and blueberry)
Butter for toasting

Spread cheese on tortillas. Add fruit preserves to one of the tortillas. Put the tortillas together, topping side inward. In a skillet, melt butter. Toast each side of the quesadilla until golden brown and slightly crispy. Enjoy immediately. 

Banana Almond Butter Pizza

corn tortilla
ripe banana, coined
Almond butter
Honey or sugar (optional)

In a skillet, melt butter. Toast both sides of the tortilla. Dust with cinnamon. Add the coined banana to the skillet. Cook for a few minutes until the banana begins to brown. Spread almond butter on the tortilla and spoon on the cooked banana. Top with sweetener if desired. I used a small sprinkle of lemon sugar, which added a bit of tartness to balance the creamy banana flavor. 

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