Cherry Enchilada

Long ago, after much experimenting with tortillas and tinned cherries, I came up with what may be the most delicious dessert ever invented. Then I lost my hastily screwled notes.

While going through some old papers, I found my recipe for Cherry Enchiladas and, to avoid losing it again, I’m posting it here.

Serves 4

You will need

  • Two tins of cherries
  • 4 large flour tortillas
  • 2g ground cinnamon
  • 50g margerine
  • 65g white sugar
  • 75g brown sugar
  • 80ml water

Method

  1. Preheat oven to 175 degrees C.
  2. Spread the cherries evenly over the tortillas and sprinkle with cinnamon
  3. Roll the tortillas and place them, seam side down on aluminium foil. You need enough foil to wrap each tortilla individually, but don’t wrap them yet.
  4. Tip the margerine, sugar and water into a medium saucepan and bring to boil. Turn the heat down and simmer, stirring constantly, until the goo is reasonably thick (takes 3 – 5 minutes)
  5. Pour the goo evenly over the tortillas. If you have any cinnamon left over, sprinkle it on top.
  6. Finish wrapping the tortillas in the aluminium foil and put them in the oven. Bake for 20 minutes
  7. Eat immediately