Fruit Filled Taquitos

Fruit Filled Taquitos:

Inspired by Jo Cooks

1 (21 oz.) can blueberry pie filling

1 (21 oz.) can cherry pie filling

16 6-inch soft flour tortillas

2 tbsp. butter, melted

1/8 cup powdered sugar

Preheat oven to 350 degrees F.

Using a spoon, scoop out a portion of the syrup from the blueberry and cherry pie filling and reserve in separate zip lock bags. Alternately, you can also pass the pie filling, individually, through a sieve to separate the syrup from the fruit. There should be about 1/3 cup of blueberry syrup and 1/2 cup of cherry syrup.

Place roughly 2 heaping tablespoons of one filling near the center of a tortilla, avoiding the outer 1/2" edges on either side. Roll up tightly into a log. Optional, place 3 tortillas at time in the microwave and cook for 6-8 seconds to make them more pliable prior to adding pie filling. Place rolled tortillas on a greased cookie sheet. Continue filling and wrapping tortillas until all of both pie fillings is gone. Brush with melted butter. Bake for 18-20 minutes or until lightly golden. If the taquitos are not lightly golden at the 20 minute mark, broil on high for a couple minutes (if rack is in the middle...adjust time accordingly if rack is situated differently).

Remove from oven and push back any filling that has oozed out using a butter knife. Place on serving plate. Sprinkle with a dusting of powdered sugar. Cut 1/4" inch off the corner of bags of reserved syrups and drizzle over taquitos. Best served immediately as taquitos become soft when sitting out for a long period of time. Makes 16 servings.

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