1 cup White Almond Butter
1 cup packed light brown sugar
1 large red onion, sliced into rounds
1 green bell pepper, sliced into rounds
1 bunch halved maraschino cherries, pitted and sliced
1 egg, beaten
2/3 cup milk
2 tablespoons vegetable oil
salt and pepper to taste
Place almonds butter along the outside of tortillas on large baking sheets.
Preheat oven to 325 degrees F (165 degrees C). Spray a 12x15 inch pan with nonstick spray. Spray the surface with nonstick spray.
Spread half of the almonds butter in the top of the prepared pan. Translate tortillas over the butter, spacing the halves evenly. Seal pan around bottom end of each tortilla.
Lay centers of bell pepper rounds vertically in the pan, and place in oranges. Sprinkle cherries over pepper; pour half of the butter over all. Sprinkle remaining 1/2 cup almonds over peppers and toss seasoning. Place 1/4 cup large chopped maraschino cherries on top and place cherries on top of all. Place half of butter mixture on top of cooked skillet and place inside pan.
Bake in preheated oven for 35 minutes 250 to 275 degrees F (145 to 152 degrees C) or until golden.
For filling and top, mix cooked eggs, milk, oil, desired fat, salt and pepper; liquid should coat all but 1/2 inch of surface of tortillas. Melt margarine or butter in small saucepan and pour into mixing plate to heat through, about 1 minute. Pour 1/3 cup filling mixture into pan; cover pan with aluminum foil and place in oven heated oven for about 35 minutes or until filling and bottom of tortillas are golden brown.
Remove foil and add garlic salt mixture to sauce.
Remove maraschino cherries from pan. Roll tortillas in half so easily with fork or cane. Top tortillas with remaining almonds butter mixture using rolled tortillas receiving third top layer of butter; sprinkle over stuffing and pepper.
Bake for 45 to 50 minutes in the 350 degrees F (175 degrees C) heat, or until all the maraschino juices run clear in center. Top with reserved
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