Next thing you know, five days have passed and your unused tortillas are on their way out. Dried-out edges. Stiff. Now what?
Here’s how to use up leftover tortillas when you’re quesadilla–ed out.
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1. Make chips.
This might sound obvious, but it’s a great way to use them up. If you’re inclined to deep-fry your homemade tortilla chips, go for it. Store them in a zipper-lock bag for four extra days of crunchy tortilla goodness.
You can also bake them! Cut 12 tortillas into 8 wedges. Toss tortillas with 2 tablespoons of vegetable oil, then spread them over 2 rimmed baking sheets. Bake at 350 degrees until brown and dried, 16 to 25 minutes, flipping tortilla wedges halfway through baking.
2. Store . . . cookies?
Tortillas are a great way to keep tinned cookies fresh. The remaining moisture from your tortillas prevents your cookies from drying out.
Here’s how to do it.
Place a sheet of parchment paper in your tin, followed by a tortilla, a second layer of parchment, and a layer of cookies. Repeat until your tin is full and your cookies will retain their freshness for a few extra days.
(If they manage to last that long.)
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3. Make dessert.
Maybe you’re quesadilla-ed out, but I’ve got four words: peanut butter–chocolate quesadilla.
No cheese here; instead, we spread peanut butter (dealer’s choice: creamy or crunchy) over half of a tortilla, then top the nut butter with a handful of chocolate chips and fold the tortilla in half. Toasting the tortilla in a little butter adds extra richness.
My colleague Brenna Donovan swears by these. As she says, these are “a mouthful of yum.”