Breakfast Pineapple Tortilla

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
INGREDIENTS

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

DIRECTIONS

Preheat broiler.

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.

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