3 tablespoons white sugar
2 teaspoons salt
2 teaspoons nutmeg
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup mono-sweet chocolate chips
3 3/4 cups caramelized sugar
1 1/2 cups margarine
1 cup butter
2/3 cup sugar
1/2 teaspoon vanilla extract
Preheat oven to 450 degrees F (220 degrees C). Grease and flour 2 (28 ounce) packages flour tortillas.
In a large bowl, stir together 3 tablespoons sugar and salt. Place pan in preheated oven for 10 minutes to 1 hour.
Stir together the flour, baking powder, sugar, salt and nutmeg. Combine the flour mixture with the chocolate chips, caramelized sugar, margarine, 2/3 cup of the melted chocolate, chopped banana, chocolate and banana coins. Mix all of the ingredients well and spread the mixture into the bottom of the prepared pan.
Bake at 450 degrees F (220 degrees C) for 50 minutes. Lower heat to 400 degrees F (200 degrees C).
While baking the tortillas warm, beat 1 1/2 cups of the butter using an electric mixer or 1/4 cup of the wet mixture with an electric mixer (you can mix the 3/4 cup of oil or margarine but do not grease the tortillas.) Drain excess excess butter from the rack of a double boiler or in a small saucepan, transfer the mixture to a bowl and spread lipid drained mixture over the tortillas. Frittata is quite hot so you can spoon this in a microwave safe glass dish, or just spoon it onto the top of the tortillas.)
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Heat the remaining 1/4 cup margarine and 1/2 cup butter in saucepan. Mix together the eggs, banana, chocolate and banana coins with an electric mixer using the whisk attachment of an electric mixer bowl. Spoon custard over the top of the strawberries and eat with your hands.
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