Flour tortillas are most commonly associated with savory Mexican cuisine, but their versatility and neutral flavor makes them equally suitable for sweeter culinary creations. Take inspiration from pastry or crepe-based deserts, substituting tortillas for a new twist, or consider conjuring sweet versions of savory favorites. In place of the usual dinnertime fare, pair tortillas with fruity or chocolately fillings and serve as a warm or cold dessert.
Sweet Tortilla Chips
Baking homemade chips is always a good way to use up extra flour tortillas, and it's just as easy to sprinkle them with sugar as it is salt. Brush tortillas on both sides with melted butter or a flavorless oil. Cut the tortillas into traditional triangles, or try fancy shapes with your sharpest cookie cutters. For a glazelike sweet topping, sprinkle the chips with powdered sugar; use white sugar or brown sugar instead for a little crunch. Cinnamon sugar is also an option, as is edible glitter for a festive touch. Bake the chips for only a few minutes per side, and keep your eye on them to make sure they don’t burn. You can make sweet tortilla cups in a similar way. Cut small rounds of tortillas, microwave them for a few seconds to soften them, and then push them into muffin tins. Sprinkle the cups with the sweet topping, bake and fill with ice cream or other custard.
Chocolate quesadillas are easy and quick to make, and only require three ingredients: flour tortillas, chocolate chips and butter. Place a frying pan over medium-low heat, swirl a little butter in the pan, and add the first tortilla. Arrange chocolate chips over the tortilla and top with a second one. Leave the quesadilla alone until the chocolate has started to melt, and then slide it out of the pan onto a plate. Add a little more butter, and then put the quesadilla back in the pan with the uncooked side down. Vary the basic recipe by substituting chocolate spread or white or dark chocolate chips, including chopped nuts or spreading one of the tortillas with a thin layer of raspberry jam. For a sophisticated version, drizzle a chocolate tortilla with warm caramel sauce and sprinkle with sea salt.
Even though flour tortillas are thicker than French crepes, they can be served as dessert in a similar way. Warm tortillas in a dry frying pan or microwave them, and add an array of toppings, such as sliced fresh fruit, fruit spreads or preserves, maple syrup or honey and whipped cream. Fold the tortilla in half, or roll it into a tube. For a slightly more elaborate dessert, make crepe Suzette, which is a crepe -- or flour tortilla -- warmed in a syrupy sauce of orange juice, orange zest, sugar and butter; folded in the pan; and dramatically flambeed with orange liqueur.
Sweet Burrito-Pie Pockets
Fold a flour tortilla around a sweet filling and bake it to create something resembling a cross between a fruit pie and a burrito. Warm fresh fruit with sugar until it’s soft, or use canned pie filling. Use the fruit filling alone, or pair it with cream cheese or ricotta. Make the filling thick and chunky for the best results. Spoon the mixture in the center of a tortilla and fold it up like a burrito, with the seams on the bottom. Brush the folded pockets with melted butter or egg wash and bake, seam side down, on a greased cookie sheet until golden and crisp.