Fruit Pie Enchiladas
Have you noticed that there are these weird Pinterest/Facebook trends where everyone seems to fixate on the same recipe in the same week? And then suddenly you see the same recipe — usually something that makes you wonder who eats this stuff — in 14 different places at once?
Now, I have to admit that I had some serious doubts, but I had both homemade pie filling and flour tortillas, so I figured that I ought to give it a try. After all, people rave about these things. Maybe I was just being a food snob.
I was not being a food snob.
These give me flashbacks to being in elementary school home ec class when they taught us to make cinnamon rolls by flattening a crustless piece of white bread, slathering it with butter and cinnamon sugar, rolling it into a log and baking it. It had that same insulin-spiking buttery Wonder bread consistency.
I’m not even going to put a grid here, people. The Husband looked at me like I was completely insane, ate one bite and scraped the rest into the garbage. The Assistant, always looking to say something nice, informed me that, “I like the ice cream and the fruity filling!” The tortilla sat to the side of the plate, a sad, empty carcass.
That’s good advice from The Assistant: skip the enchiladas, make some homemade fruit filling, like the blueberry filling recipe below, and spoon it over your ice cream. Save the tortillas for real enchiladas.
Blueberry Pie Filling
|Prep time||10 minutes|
|Cook time||10 minutes|
|Total time||20 minutes|
|Misc||Child Friendly, Pre-preparable|
- 1lb frozen blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- .25 cup granulated sugar
- .25 teaspoon cinnamon
- 1 tablespoon butter
|Add blueberries, sugar and lemon zest in a pot. Bring to a simmer.|
|In a separate bowl, mix lemon juice and cornstarch.|
|Gradually add cornstarch mixture to the blueberries. Bring to a boil for 4-5 minutes. Allow to thicken.|
|Stir in butter. Allow to cool before using in the pies.|