Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
Can’t get past Continue when trying to print. I accepted the cookies and it still won’t print. 🙁
Me falta la levadura nutrición.
Look for the box that asks for your email address and then you should be able to go to the print page.
My husband loved these 🙂
Used silicone muffin pans, so liners defeat the purpose of those. My tortillas were a bit soggy after baking – maybe I should bake the tortillas by themselves first, then add the filling and bake again?
Can I use oat flour instead?
Delicious! I was a little skeptical about the batter, but it was perfect- like a plant based queso!
I agree with Sandra,the bottoms.of the cups were a tad soggy. I’d look to bake them first. We also topped with vegan cheddar cheese. Taste was ok.
This sounds so good. Do you layer the torillas wedges to also cover bottom of muffin tin or just on the sides?
Oops, just noticed the “foil bake cups” nevermind!
How do you cut the tortillas into wedges?
Cut the tortilla in half. Then cut those 2 halves into 1/3.