Cinnamon Tortilla Shells Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
• Combine sugar and cinnamon together in a small bowl.
• Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
• Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
• Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

Steps:

• Preheat oven to 350*F
• Cover cookie sheet with parchment paper or non-stick foil for easy cleanup.
• Combine sugar and cinnamon in a small bowl until well mixed. Set aside.
• Lay a tortilla onto your work space.
• Spread a thin layer of butter over one side tortilla.
• Sprinkle cinnamon sugar generously over tortilla.
• Using a pizza cutter or sharp knife, cut tortillas into 8 slices, like you would a pizza.
• Continue with remaining tortillas.
• Once oven is preheated, place tortillas on cookie sheet and cook tortillas for 8 minutes or until edges start to turn golden.
• DO NOT OVER COOK! These will go from perfect to burnt very quickly so keep an eye on them.
• Once cooled, remove from cookie sheet and place in bowl.
• Serve with favorite fruit salsa or dessert dip.

Steps:

• Heat oven to 400°F Lightly grease outsides of four 10-oz. custard cups. Place inverted cups on two 15 x 10 x 1-inch baking pans.
• In small bowl, combine the sugar and cinnamon. Brush one side of tortilla lightly with melted butter or margarine; sprinkle with sugar-cinnamon mixture.
• Place tortillas, sugared side up, over inverted custard cups. (Tortillas will mold to cups during baking.)
• Bake at 400°F for 5-8 minutes or until crisp and lightly browned. Remove from custard cups; cool.

Steps:

• Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave safe plate. Microwave on High for 30 seconds to warm.

Steps:

• In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges. , For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup, allowing bottom and sides to overlap. Bake at 350° for 10 minutes or until crisp and lightly browned. Cool completely in pan., Meanwhile, for filling, in a small bowl, beat cream cheese until smooth. In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour. , Carefully remove cups from pan. Pipe or spoon about 3 tablespoons filling into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.

Steps:

• Brush butter over the entire top of one tortilla.
• Sprinkle generously with cinnamon sugar.
• Cut into 8ths.
• Put onto a cookie sheet and bake at 350 degrees till light brown (not to dark).
• Approximately 8 to 10 minutes.