Chocolate Tortillas With Fruit Filling Recipes

Steps:

• Spread 2 tablespoons of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tablespoons chocolate chips on half of each tortilla. , Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. , Grill, covered, over low heat for 5-10 minutes or until heated through. , Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings if desired.

Steps:

• Spread butter over one side of each tortilla. Press tortillas, butter side down, into ungreased 8-oz. custard cups. Place on a 15x10x1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Remove tortilla cups from custard cups; cool on wire racks., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over insides of tortilla cups; refrigerate for 3-4 minutes or until set., For filling, in a food processor, combine apricots and honey; process until smooth. In a large bowl, combine the strawberries, plums and peaches; add apricot mixture and gently toss to coat. Spoon 1/2 cup into each tortilla cup., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop onto fruit.

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.

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.

Steps:

• Beat all ingredients until smooth.
• Cover and chill at least 2 hours, or overnight.
• Heat a non-stick skillet over moderately high heat.
• Pour in a little less than 1/4 cup of batter and tilt pan quickly to spread batter into an even circle.
• Once the edges look dry (2 or 3 minutes), flip it and cook another minute or two on the other side.
• Put the soft tortilla in a rack to firm up.
• Fill with whatever fruit is fresh.
• Alternatively, if you're feeling lazy, you could use a can pie filling of your choice and fill the tortillas up with that.