Given a choice for breakfast — at least when there’s time to sit and enjoy it — I make french toast.
If I’m eating out for lunch and order something that comes with plain bread on the side, I take it home and pop it into a bag in the freezer. Before long, I’ve got enough orphaned bread to make french toast.
I’m also a big fan of flour tortillas. Whenever we’re in New Mexico, we prefer them over any other bread product, and come home seriously missing them. I bring up french toast and tortillas because I came across a recipe for Mexican French Toast, which uses flour tortillas.
Then, I saw another recipe for cake: Chicken Tortilla Cake. It’s flour tortillas layered with a spicy, creamy sauce and shredded chicken, which is then baked.
Both seemed worthy of my recipe book, partly because I know I have some a-bit-dried-out tortillas in the fridge. They’ll be good at least for french toast.
Contact me at email@example.com, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.
Mexican French Toast
1/3 cup milk
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
4 (10-inch) flour tortillas
4 tablespoons (1/2 stick) butter, divided
3 tablespoons confectioners' sugar
In a medium bowl, whisk eggs, milk, granulated sugar, cinnamon and vanilla until well-blended.
Cut each tortilla into quarters then place in egg mixture. Gently stir to completely coat tortillas. Allow to soak 10 minutes, or until softened.
In a large skillet over medium-high heat, melt 1 tablespoon butter. Add 4 tortilla quarters and cook 4 to 5 minutes, or until golden, turning halfway through cooking. Drain on a paper towel-lined platter. Repeat with remaining butter and tortillas. Sprinkle with confectioners' sugar and serve immediately.
Note: Strawberries are the perfect topping, either fresh or frozen and thawed, along with real maple syrup.
Chicken Tortilla Cake
1/2 cup vegetable oil
6 (8-inch) flour tortillas
1 cup sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon dry fajita seasoning
2 1/2 cups shredded cooked chicken
4 cups (16 ounces) shredded Colby-Jack cheese blend
6 scallions (green onions), chopped
1 1/2 tablespoons butter, melted
Preheat oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray.
In a large skillet, heat oil over medium-high heat (or to 375 degrees in an electric skillet). Fry tortillas one at a time for 10 to 15 seconds, or until golden. Drain well on paper towels.
In a medium bowl, combine sour cream, hot sauce, and fajita seasoning; mix well.
Place 1 tortilla on prepared baking sheet then spread 1 tablespoon sour cream mixture over the top. Sprinkle with 1/2 cup shredded chicken, 3/4 cup cheese and 1 chopped scallion. Place a tortilla on top and repeat layers 4 more times, ending with a plain tortilla on top. Reserve remaining sour cream mixture.
Brush tops and sides of tortillas with melted butter then cover tightly with aluminum foil and bake 25 minutes. Remove foil and place on a serving plate. Drizzle top tortilla with remaining sour cream mixture and top with remaining chopped scallion.
Cut into wedges and serve immediately.
Notes: Two 10-ounce cans of chunk white chicken, drained and flaked, can be substituted for the shredded cooked chicken.
Also, feel free to add sliced avocado and salsa to the top.