Frozen Blueberry tortillas Pockets

Name: Frozen Blueberry tortillas Pockets
Total time: 50.0
Yield: 10

30 minutes

20 minutes

50 minutes

10 people

For the filling

For the crust

6 Casa Mendosa® 50/50 Corn Wheat Tortillas or Casa Mendosa® 7” Original tortillas
2 tbsp. of coconut oil (melted)
½ tsp. of cinnamon
1 tsp. of honey
1 tsp. of maple syrup (to drizzle on top)

Preheat oven to 375°F. Line a baking sheet with parchment paper
In a small bowl, combine blueberries, lemon juice, cinnamon, honey and cornstarch. Carefully mix together until the blueberries are completely covered and allow it to sit for a least 5 minutes
Place corn tortillas on a plate and microwave for 15-20 seconds
Immediately lay ® 50/50 Corn Wheat Tortillas on to the baking sheet. Scoop the blueberries on to one side of each tortilla and gently fold one side over the other creating a tortilla pocket. Pinch the sides together using a fork and place on a baking sheet.
In a small bowl, mix together coconut oil, cinnamon and honey. Mix together with a spoon, until the honey is combined. With a pastry brush, brush the coconut oil mixture all over any visible part of the tortillas
Place in oven for 8-10 minutes, until the tortillas are lightly browned and crispy.
Drizzle with honey or maple syrup if you would like and serve.