Apple Tortilla Bake

I have way too many tortillas. As a single gal I don't have much need to cook. Too many leftovers and just plain laziness. But I came home one day to find a package full of Mission's new Super Soft Tortillas. Inside were packages of small, medium, and large of these new flour tortillas for me to try.

Mission is asking food bloggers to give the new Super Soft Tortillas a try and to come up with new recipes. I wanted to do something different and decided to adapt an old recipe from my Pampered Chef days and tweak it for use with the tortillas. These tortillas are definitely soft. I figured they would work really well for a sweet, pastry like treatment.

For this recipe I used my Pampered Chef Apple Peeler Corer Slicer and my Mini Stoneware Baker. Feel free to use a pie plate and just peel, core, and slice by hand.

Apple Tortilla Bake

Super Soft Mission Tortillas - small size
2 Granny Smith apples
1 large orange
2 Tablespoons butter, melted
1/2 cup sugar
1/2 teaspoon cinnamon

Heat oven to 350 degrees F.
Peel, core, and slice apples. Cut slices in half.
Zest 1 teaspoon orange zest. Mix together sugar, cinnamon, and zest together in a small bowl. Set aside.

Using a pasty brush, brush butter on the bottom of an 8" baker or pie plate. Place one tortilla in the plate. Brush with butter.

Place one layer of apple slices on top of the tortilla. Sprinkle with some of the cinnamon sugar mixture.

Place another tortilla on top of the apples. Brush with butter and add another of apples and cinnamon sugar.

Place a third tortilla on top. Brush with butter and then sprinkle with the rest of the cinnamon sugar.

Juice the orange. Pour the orange juice over and around the sides of the tortilla stack.

Bake 25 minutes. Serve with whipped or ice cream.