Long ago, after much experimenting with tortillas and tinned cherries, I came up with what may be the most delicious dessert ever invented. Then I lost my hastily screwled notes.
While going through some old papers, I found my recipe for Cherry Enchiladas and, to avoid losing it again, I’m posting it here.
Serves 4
You will need
- Two tins of cherries
- 4 large flour tortillas
- 2g ground cinnamon
- 50g margerine
- 65g white sugar
- 75g brown sugar
- 80ml water
Method
- Preheat oven to 175 degrees C.
- Spread the cherries evenly over the tortillas and sprinkle with cinnamon
- Roll the tortillas and place them, seam side down on aluminium foil. You need enough foil to wrap each tortilla individually, but don’t wrap them yet.
- Tip the margerine, sugar and water into a medium saucepan and bring to boil. Turn the heat down and simmer, stirring constantly, until the goo is reasonably thick (takes 3 – 5 minutes)
- Pour the goo evenly over the tortillas. If you have any cinnamon left over, sprinkle it on top.
- Finish wrapping the tortillas in the aluminium foil and put them in the oven. Bake for 20 minutes
- Eat immediately
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