Frozen Blueberry tortillas Pockets.
INGREDIENTS.
For the filling1 cup of frozen blueberries1 tbsp. of lemon juice½ tsp. of cinnamon2 tsp. of honey1 tsp. of corn starch or tapioca flourFor the crust6 Casa Mendosa® 50/50 Corn Wheat Tortillas or Casa Mendosa® 7” Original tortillas2 tbsp. of coconut oil (melted)½ tsp. of cinnamon1 tsp. of honey1 tsp. of maple syrup (to drizzle on top).
INSTRUCTIONS.
Preheat oven to 375°F. Line a baking sheet with parchment paperIn 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 minutesPlace corn tortillas on a plate and microwave for 15-20 secondsImmediately 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 tortillasPlace 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.
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