I accidentally discovered this tortilla type recipe while I was cooking jalapeno popper's today. This is the recipe for jalapeno poppers I used http://allrecipes.com/Recipe/Jalape...s-I/Detail.aspx Instead of milk I used cream, and instead of corn flakes, I used grated mozarella cheese, garlic powder, and finely crushed pork rinds. (I also added a few Hormel bacon bits on top). After these were cooked, I noticed that some of the breading remained on the cookie sheet after baking and it had a bread like consistency. So this is what I tried:

In a bowl I combined an egg, about 1 T cream, several T of grated mozarella, garlic powder, finely crushed pork rinds, and stirred. This was about the consistency of pancake batter. I then poured this mixture on a baking sheet sprayed with pam. It came out to be about the size of a tortilla. I spread a little bit of Hormel bacon bits on one side to see what would happen. Then I cooked this for about 15 to 20 minutes until the edges were brown. It came out so good! It looked like a tortilla and held up like a tortilla. It also had a good flavor to it, and it would fold over without breaking.

I wonder if I had cooked it longer if it would have been crispy? Just experiment with the batter a little until it is slightly thickened.

Candyless.

Yum!! Sounds good!

I decided to cut it in half and leave the other half in the oven a little longer and it turned out crisp, like a cracker.

Candyless

How much of the crushed pork rinds did you use for the "tortilla"?

I tossed in a handful of porkrinds. Maybe 4 or 5 total.

Candyless

Mock French Toast. Crushed pork rinds and eggs, a bit of sweetener and vanilla. Cooked like a pancake. Invented by Rani Merens many years ago. Great cooking minds think alike and reinvent the good stuff!

I use a plain or savoury version of this to make a Monte Cristo. I make 2 thick squared "pancakes", melt cheese and ham and maybe thin tomato slices between them. VERY filling and delicious.