Type what you have

Ingredients

• ✓ flour tortilla
• butter-flavored spread
• cinnamon sugar

Instructions

1. 1 Spread tortilla with butter-flavored spread; sprinkle with cinnamon sugar. Roll into a tube shape, then place on a microwave-safe plate.
2. 2 Microwave on high until warm, about 30 seconds.

By Jen G

Ingredients

• ✓ flour tortilla
• vegetable oil
• white sugar
• cinnamon
• peach pie filling

Instructions

1. 1 Heat oil in a deep saucepan over medium heat. Mix sugar and cinnamon together in a brown paper bag.
2. 2 Put about 1 tablespoon pie filling in the center of each tortilla and roll up like a burrito, folding both ends over.
3. 3 Lower burritos carefully into the hot oil in batches. Fry until medium brown and crispy, turning once, 3 to 5 minutes. Transfer to a plate lined with paper towels to drain and then shake in the paper bag until coated with cinnamon-sugar mixture. Repeat with remaining burritos.

By Deanna

Ingredients

• ✓ flour tortilla
• pumpkin puree
• cream cheese
• white sugar
• brown sugar
• instant cheesecake-flavored pudding mix
• cinnamon
• nutmeg
• butter
• whipped topping
• caramel sauce
• graham cracker crumbs

Instructions

1. 1 Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
2. 2 Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
6. 6 Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

By Nicole McLaughlin

Ingredients

• ✓ flour tortilla
• apple pie filling
• cinnamon
• nutmeg
• cream cheese
• confectioners sugar
• white sugar
• brown sugar
• water
• butter
• cornstarch
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C) with rack in top position.
2. 2 Combine apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
3. 3 Beat cream cheese, confectioners' sugar, and ¼ teaspoon cinnamon in a separate bowl until whipped and smooth; stir in apple pie mixture.
4. 4 Divide filling among tortillas; roll tortillas around filling. Arrange rolled tortillas, seam-sides down, in a 9x13-inch baking dish.
5. 5 Combine white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
6. 6 Bake in the preheated oven until enchiladas are bubbling, about 50 minutes.

By Jess Hoppe

Ingredients

• ✓ flour tortilla
• peanut butter
• marshmallow cream
• semi-sweet chocolate chip
• cooking spray

Instructions

1. 1 Prepare a large skillet with cooking spray and heat over medium heat.
2. 2 Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.
3. 3 Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

By Jenni

Ingredients

• ✓ flour tortilla
• graham cracker
• butter
• chocolate sauce
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F. Using a food processor, process the graham crackers into fine crumbs. Cut each tortilla into 8 equal size wedges. Dip wedges into melted butter and then into cracker crumbs.
2. 2 Spread out tortillas onto a baking sheet and bake for 5 minutes. Turn chips over and bake for another 5 minutes or until golden.
3. 3 Pile chips onto an oven safe platter, drizzle with chocolate sauce and sprinkle with marshmallows.
4. 4 (Optional) Return platter to the oven until marshmallows are lightly browned.

By Mission Foods

Ingredients

• ✓ flour tortilla
• sugar
• cinnamon
• nutmeg
• oil

Instructions

1. 1 Combine sugar, cinnamon, and nutmeg in a large resealable plastic bag. Seal and toss to mix.
2. 2 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry 4 or 5 tortilla strips until golden brown, about 30 seconds. Drain on paper towels.
3. 3 While still warm, place fried tortillas in a bag and shake to coat with sugar mixture. Serve at once or store in an airtight container.

By Arrenia Grubb

Ingredients

• ✓ flour tortilla
• apple pie filling
• cinnamon sugar
• oil
• toothpick

Instructions

1. 1 Heat apple pie filling in a small pot over medium-low heat until warmed through, about 5 minutes.
2. 2 Place cinnamon sugar in a shallow dish.
3. 3 Spoon 1 1/2 tablespoons filling into the center of each tortilla. Fold the sides in and over filling, then roll up like a burrito. Use a toothpick to secure.
4. 4 Heat oil in a large, deep saucepan over medium heat.
5. 5 Working in batches, fry tortillas, seam-side down, in hot oil until browned and crispy, 1 to 2 minutes per side. Blot on paper towels. Remove toothpicks and roll chimichangas in cinnamon sugar to coat.

By 80percentgray

Ingredients

• ✓ flour tortilla
• cinnamon
• white sugar
• butter
• semisweet chocolate chip
• shortening

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
2. 2 Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
3. 3 Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
4. 4 Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

By ECLECTIC78

Ingredients

• ✓ flour tortilla
• apple pie filling
• butter
• cinnamon sugar
• vanilla ice cream
• whipped cream
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pour apple pie filling into a bowl. Dice the apple slices.
3. 3 Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
5. 5 Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

By Paula

Ingredients

• ✓ flour tortilla
• water
• butter
• white sugar
• cherry pie filling
• white sugar
• cinnamon
• almond

Instructions

1. 1 Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
3. 3 Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

By Brigantine

Ingredients

• ✓ flour tortilla
• butter
• cinnamon sugar
• vanilla ice cream
• banana
• strawberry
• pineapple tidbits
• whipped cream
• chocolate syrup
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place tortilla inside a small, oblong oven-proof baking dish so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
3. 3 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove taco cup from the dish and cool on a wire rack.
4. 4 Place ice cream scoops side by side in the taco cup. Place banana halves on either side of the ice cream. Place diced strawberries on top of one scoop and pineapple tidbits over the other. Dollop whipped cream in the center and drizzle chocolate syrup over all. Top with walnuts.

By Paula

Ingredients

• ✓ flour tortilla
• strawberry
• sugar
• butter
• cinnamon sugar
• chocolate candy melt
• vanilla ice cream
• chocolate sprinkle

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Stir strawberries and sugar together in a small bowl; set aside until needed.
3. 3 Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
4. 4 Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
5. 5 Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
6. 6 Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

By Paula

Ingredients

• ✓ flour tortilla
• vegetable oil
• cream cheese
• brown sugar
• vanilla extract
• cinnamon
• cinnamon sugar
• green grape
• strawberry

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
3. 3 Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
4. 4 Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
5. 5 Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

By JnLAllin

Ingredients

• ✓ flour tortilla
• butter
• banana
• brown sugar
• rum
• vegetable oil

Instructions

1. 1 In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
2. 2 In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

By Kim Fliehmann

Ingredients

• ✓ flour tortilla
• brown sugar
• water
• maple syrup
• marshmallow creme
• peanut butter
• chocolate almond bark
• sugar frosted corn flake cereal
• banana

Instructions

1. 1 Stir the brown sugar, water, and maple syrup together in a saucepan until the sugar has dissolved. Bring to a boil, and reduce heat to medium low to keep warm.
2. 2 Mix the marshmallow creme with the peanut butter in a large bowl, and pour the brown sugar mixture over the peanut butter mixture.
3. 3 With an electric mixer, beat the mixture until fluffy. Refrigerate the fluff.
4. 4 To make the bites, lay a tortilla out onto a work surface. Spread a thin layer of peanut butter fluff onto the tortilla, leaving an edge about 1/4 inch wide all the way around free from spread.
5. 5 Sprinkle about 1 1/2 tablespoons of frosted flake cereal over the spread.
6. 6 Lay a banana along one side of the tortilla; if 1 banana is too short to reach the entire length of the tortilla, use 1 1/2 bananas. Tightly roll the tortilla around the banana.
7. 7 With a sharp serrated knife, cut the roll into 1/2-inch thick slices. Lay the slices out flat on waxed paper.
8. 8 Place the chocolate almond bark into a microwave-safe bowl, and microwave for 1 minute; stir the chocolate coating, and continue microwaving at 30-second intervals and stirring until the coating is smooth and warm (not hot).
9. 9 Dip the bottom of a slice into the coating, covering about 2/3 of the height of the slice. Place the dipped slice coated side down on a sheet of waxed paper to set. Repeat with remaining slices.
10. 10 Place slices into refrigerator to chill.
11. 11 Place the remaining cereal flakes in a shallow bowl, and lightly crush them.
12. 12 Dip the other side of the slices into the chocolate coating, and immediately dip the coated area into the crushed flakes. Place the rolls onto waxed paper, flake sides up. Chill the pieces in the refrigerator until the tops have set up.

By Peggianne

Ingredients

• ✓ flour tortilla
• apple pie filling
• cinnamon
• white sugar
• brown sugar
• water
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spoon fruit evenly onto all tortillas and sprinkle with cinnamon. Roll up tortillas and place seam side down on a lightly greased 8x8-inch baking pan.
3. 3 Bring white sugar, brown sugar, water, and margarine to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes.
4. 4 Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top to taste.
5. 5 Bake in the preheated oven for 20 minutes.

By ReDonna

Ingredients

• ✓ flour tortilla
• apple pie filling
• cinnamon
• butter
• white sugar
• brown sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3. 3 In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
4. 4 Bake in preheated oven 20 minutes, or until golden.

By Brenda

Ingredients

• ✓ flour tortilla
• neufchatel cheese
• sour cream
• white sugar
• vanilla extract
• blueberry
• avocado oil cooking spray
• white sugar
• cinnamon

Instructions

1. 1 Combine Neufchatel cheese, sour cream, sugar, and vanilla extract in a bowl and beat with an electric hand mixer. Carefully fold in blueberries.
2. 2 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/4 cup blueberry mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with avocado oil and place in the basket of an air fryer.
3. 3 Cook chimichangas in the air fryer at 400 degrees F (200 degrees C) until golden brown, 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air fry until golden brown, 1 to 2 minutes more. Let cool slightly.
4. 4 Mix sugar and cinnamon in a shallow bowl. Spray each chimichanga with avocado oil and roll in cinnamon sugar.

By Yoly

Ingredients

• ✓ flour tortilla
• white sugar
• cocoa powder
• cinnamon
• allspice
• butter
• peanut butter
• caramel dip
• chocolate syrup
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
3. 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
5. 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

By GumboGirl

Ingredients

• ✓ flour tortilla
• cooking spray
• sugar
• cinnamon
• butter
• milk
• cream cheese
• vanilla pudding mix
• whipped topping
• chocolate syrup
• maraschino cherry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 40 muffin cups with cooking spray.
2. 2 Combine sugar and cinnamon together in a small bowl.
3. 3 Brush both sides of flour tortilla pieces with melted butter; sprinkle each with cinnamon-sugar mixture. Gently fit each tortilla piece into a prepared muffin cup, shaping the tortilla to make a shell.
4. 4 Bake in the preheated oven until tortilla shells are golden brown, 8 to 10 minutes.
5. 5 Beat milk, cream cheese, and pudding mix in a bowl using an electric mixer until smooth; fold in whipped topping. Fill each tortilla shell with about 1 tablespoon cream cheese mixture. Drizzle with chocolate syrup and top each with a maraschino cherry.

By Rob Fragoman

Ingredients

• ✓ flour tortilla
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat 1/2 inch of oil in a heavy 10-inch skillet over medium heat until 360 degrees F (182 degrees C), about 8 minutes.
3. 3 Lower tortilla triangles carefully into the hot oil in batches; fry, turning frequently, until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining tortilla triangles.

By Carole

Ingredients

• ✓ flour tortilla
• vegetable oil
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush oil on both sides of tortillas.
3. 3 Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides.
4. 4 Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin.
5. 5 Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil, so it gets browned and crispy when baked. Repeat this step with second tortilla.
6. 6 Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned, about 5 more minutes.
7. 7 Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
8. 8 Bake shells until browned and crispy, 8 to 10 minutes. Invert shells and continue baking until crisp, 3 to 5 minutes. Watch them carefully, so they don't burn.
9. 9 Transfer basket burritos to a rack to cool completely.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ flour tortilla
• beef hot dog
• american cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place hot dogs between 2 paper towels. Microwave on high for 20 seconds. Set aside.
3. 3 Lay 1 slice processed cheese in center of each tortilla. Place 1 hot dog on top of each cheese slice.
4. 4 Roll up each tortilla from one end to the other, enclosing cheese and hot dog.
5. 5 Place roll-ups on a microwave-safe plate. Microwave until cheese is fully melted and tortillas warmed, 10 to 12 seconds.

By Mission Foods

Ingredients

• ✓ flour tortilla
• peanut butter
• grape jelly
• banana
• chocolate syrup

Instructions

1. 1 Spread peanut butter over half of the tortilla; cover the other half with jelly. Roll up the tortilla, starting on the jelly side, and seal. Slice into sushi roll-sized pieces. Serve in a bento box, with banana and chocolate syrup ('ginger' and 'soy sauce') placed in separate compartments.

By fabeveryday

Ingredients

• ✓ flour tortilla
• chili with beans
• beef frankfurter
• cheddar cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread 1 can of chili and beans in the bottom of a 9x13-inch baking dish.
3. 3 Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean layer. Top with remaining can of chili and beans, and sprinkle with cheese.
4. 4 Cover baking dish with aluminum foil, and bake in the preheated oven for 30 minutes. Enjoy!

By Maxine Miller

Ingredients

• ✓ flour tortilla
• chicken
• cheddar cheese
• monterey jack cheese
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Working with one tortilla at a time, place 2 tablespoons of shredded chicken on one end of the tortilla. Place 1 tablespoon shredded cheese on top of the chicken. Roll to form the taquito, starting at the filled side. Use 2 toothpicks to secure the taquito along the seam. Repeat with remaining ingredients.
3. 3 Open up the air fryer and spray the basket with cooking spray. Place 4 taquitos (toothpicks will be facing up) into the basket, making sure they're not touching, and spray the tops with more cooking spray.
4. 4 Air-fry until the taquitos are brown and crispy to your liking, 5 to 6 minutes. Repeat with remaining taquitos. Remove toothpicks before serving.

By Shelly

Ingredients

• ✓ flour tortilla
• marshmallow
• graham cracker
• semisweet chocolate chip

Instructions

1. 1 Cut frozen marshmallows into smaller pieces.
2. 2 Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border; top with remaining 4 tortillas.
3. 3 Heat a lightly oiled griddle over medium heat. Add filled tortillas; cook until marshmallows and chocolate chips melted, about 2 minutes per side. Cool 1 minute; cut each tortilla into 4 wedges.

By carrie

Ingredients

• ✓ flour tortilla
• potato
• pork sausage
• egg

Instructions

1. 1 Boil the potatoes in a large saucepan until they are soft, but not mushy. Drain and return to the pan.
2. 2 In a large skillet, brown the sausage until there is no pink left. Drain and set aside.
3. 3 Coat a small skillet with vegetable cooking spray. Over medium heat, scramble the eggs.
4. 4 Mix potatoes, sausage and scrambled eggs thoroughly and place into the flour tortillas.

By Kristy

Ingredients

• ✓ flour tortilla
• bacon
• cheddar cheese
• iceberg lettuce
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. 2 Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

By Karen