If you get bored with burritos before you run through your flour tortillas, turn to quesadillas, or any of these ideas:

Pinwheels are a popular party prep in which fillings are layered on flour tortillas, which are then rolled up tightly and sliced crosswise, exposing a “pinwheel” of ingredients. Filling options are almost endless, but a combo of seasoned cream cheese with meat and/or fresh vegetables is a common theme. Flour tortillas are also perfect for wraps of all kinds—similar in concept and execution to burritos, but with fillings of any kind (laurendlewis likes these Thai chicken wraps).

They can also be used in Southwestern and Tex-Mex casseroles, like stacked enchiladas. Emme makes a tortilla breakfast strata by building layers in a baking dish: tortillas; browned sausage and onions, shredded cheese, and chiles; tortillas; sliced tomatoes. Whisk together eggs, milk, cream, salt, pepper, and cumin, pour over all, top with more cheese, and let it all soak for a while. Bake at 350°F for 50 to 60 minutes, until puffy.

If you really want to experience flour tortilla nirvana, Becca Porter recommends making these puffed, chewy Texas-style tortillas and eating them warm with nothing but butter.

Flour tortillas can make tasty sweet snacks, too. Spread a hot flour tortilla with melted butter and sprinkle with cinnamon sugar. Or try Mexican s’mores, a camping treat (or just a backyard treat): Spread peanut butter on a small flour tortilla, and sprinkle it with chocolate chips and miniature marshmallows. Roll the tortilla up and wrap in foil, twisting the open ends tightly. Cook on a grill grate over your campfire for about 5 minutes, turning once. Unwrap and indulge.

Board Link: Flour Tortillas

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