First things first: Thank the sweet lord it is finally the weekend. The full schedule of the semester has officially begun, and as a result, cooking is becoming more a chore to try and fit into my schedule. I was just scraping by making “just okay” meals and was loosing my culinary motivation- until out of sheer random choice, I made this recipe. I am reinvigorated- loved cooking this and got a lot of work done after eating it.
I am always looking for new recipes to try, and as a result, I don’t remake recipes a lot, even if I really love them. I ate this pineapple tortilla three nights in a row- I think it’s safe to say I really liked it.
It’s a very simple recipe with only a few ingredients, but the combination is so good. Salty, sweet, and crunchy. It’s a good way to start your day at breakfast, take a break at lunch, or satisfy your grumbling stomach as a midday snack. Putting cheese on fruit may just become my new thing
I still have some Fontina cheese left, and I’m contemplating buying another pineapple just so I can make this again.
BREAKFAST PINEAPPLE TORTILLA
8 corn tortillas
4 tablespoons melted butter, divided
1 pineapple, chopped
1/4 cup light brown sugar
2 ounces Fontina, grated
1/2 cup panko
Brush corn tortillas with 3 tablespoons butter and place in a single layer on a baking sheet. Broil until crisped, 8-10 minutes.* Let cool slightly.
Lower the temperature in the oven to 400°F.
Stir light brown sugar and pineapple together. Top tortillas with pineapple. Top with Fontina. Stir together panko and remaining 1 tablespoon melted butter. Top tortillas with panko. Bake for 8-10 minutes, until golden brown. Serve warm.
Makes 8 tortillas.
*You can also just warm the tortillas in the microwave if you want to eat like a soft taco- just skip the broiler step.