After 2 days of Mexican main course recipes, I thought it is time for a dessert. I found this delightful and filling dessert using tortillas (yet again) here and fell in love with it.
I should have grated the apples to get a thinner roll but nevertheless the finely chopped apples had a bite which we all loved.
So check it out for Day 3 Week 2 of BM#31.
Tortillas 2 (Home made Roti/Chapatis can also be used)
For the Filling -
Apples cored, seeded and chopped 2 small
Lime juice 1 tsp
Lime Zest a pinch
Wheat Flour 1 Tbsp
Cinnamon Powder 1/2 tsp
Nutmeg Powder a pinch
Brown Sugar 2 Tbsp
For the Topping Sauce -
White Sugar 2 tsp
Brown Sugar 2 tsp
Butter 1 tsp
Water 3 Tbsp
Cinnamon Powder couple dashes
Method Of Preparation -
To Prepare the Filling -
In a bowl, add the chopped apples, squeeze in some lime juice and lime zest.
Sprinkle the flour, cinnamon powder, nutmeg powder and Sugar.
Mix well and set aside.
To Prepare the Topping Sauce -
In a sauce pan, add butter, white sugar, brown sugar and water and let it boil for a couple of minutes.
To Assemble the Apple Enchiladas -
Preheat the oven to 375 F.
Place a tortilla on a working surface, place about 2 tablespoons of the apple filling, roll it tight and place it with the seam down in a greased baking pan (I used a 7 X 13 pan) .
Prepare the other tortilla similarly and place it in the pan.
Drizzle the topping sauce all over the tortillas and sprinkle some more cinnamon powder if desired. Place the baking pan in the oven and bake for 20 min.
Remove from the oven, slice each rolled up tortilla into 2-3 pieces and serve it warm with vanilla ice cream or whipped cream.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Preparation Time 15 min + Baking Time 20 min