Recipes
Made with passion
Frozen Blueberry tortillas Pockets
Serves 10 / 50 mins
Ingredients
For the filling
- 1 cup of frozen blueberries
- 1 tbsp. of lemon juice
- ½ tsp. of cinnamon
- 2 tsp. of honey
- 1 tsp. of corn starch or tapioca flour
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)
Directions
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
- 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.
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