1 cup crushed tortillas
6 (12 1/4 inch) flour tortillas
1 (10 ounce) package shredded Cheddar cheese
2 cups reduced-fat sour cream
1 cup melted Cheddar cheese
1 (16 ounce) container sour cream
1/4 cup shredded Cheddar cheese
1/4 cup white sugar, divided
1/4 cup milk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Remove newspaper from wrappers and paper from package. Place one tortilla in each wax paper wrapper.
Turn one roll of dough into small circles about 8 inches apart, or spar in circles. Fold ends of tortillas inside circles and place rolls seam-side down in shallow baking sheets. Press tortillas down slightly to flatten.
Brush one side of the tortilla with flour; spread 1/2 cup of flour over surface of a 1-quart baking dish. Bake for 10 minutes. Flip. Drop about 1/2 cup flour mixture over tortilla, and sprinkle with 1/2 cup cheese. Bake in preheated oven 15 minutes.
Spoon a covering of streusel topping over each roll of dough. Place seam side down on baking sheet; sprinkle mixture over rolls. Remove from oven 15 minutes. Spoon topping over roll and bake 15 more minutes more. Cool completely.
Think I'll make this again. Saw some picture of it and figured it was a good representation of what cilantro should be. It wasn't quite ripe, but it was pretty and drinkable. As for the sweetness, I'd use plain brown sugar. Perhaps with a touch of vanilla...