This tortilla sundae is served with a mango-strawberry-apple salsa. The base is a corn tortilla fried in oil and sprinkled with cinnamon sugar. The sweet tortilla shells can be fried the day before serving, as long as they are wrapped in foil or stored in a tin. Keeping color in mind, you can substitute other fruits in the salsa.
This Instant Pot breakfast casserole is a nutritious mixture of eggs, spinach, Swiss cheese, and bacon cooked inside steel insert pans immersed in water.
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