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Tortilla Bowls
1 TBS olive oil
4 large flour tortillas
Lightly brush both sides of tortilla with oil. Fold the edges up and carefully press into an oven-proof soup bowl. Bake at 325-degrees F until crisp and lightly browned, about eight to ten minutes.
Other Preparation Methods:
Press flour tortillas into six 10-ounce custard cups or microwave safe soup bowls. Microwave on HIGH for two minutes; rotate and continue cooking on HIGH for one to two minutes. Carefully lift tortillas out and place in soup bowls.
For each bowl, ease a 10" flour tortilla into 2 1/2-quart oven-proof bowl, gently pleating edges. Microwave on HIGH for two minutes. Remove from bowl, invert onto wire rack; cool completely.
Uses: The tortilla bowls can be filled with a variety of food items; larger tortillas can be used to hold salads or soups.
*Recipe source: Low Sodium Cooking.
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