Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 Mission® Fajita Size Flour Tortillas
- 1/2 cup walnuts, chopped
- 1/2 cup coconut, shredded
- 1 egg beaten with 2 teaspoons water
- Vegetable oil
- 1/2 cup confectioners' sugar
- 1 (12 ounce) package semisweet chocolate morsels
Directions
Melt the chocolate in a Pyrex cup over simmering water or in the microwave (microwave chocolate at 50% power for 2 minutes. Stir. If not melted, microwave for 1 minute more at 50% power). Mix in a bowl with the walnuts and the coconut.
Place 1/4 cup mixture in the center of a tortilla, spreading slightly into a circle. Moisten the edges of the tortillas with the egg wash and fold each one over into a half-moon, pressing around the edge.
Heat 1 inch vegetable oil in an 8-inch skillet and fry each turnover until golden on both sides. Remove with a slotted spatula and drain on absorbent paper.
Put confectioners' sugar in a sieve. When the turnovers are cool enough to touch, sprinkle with the sugar.
Serve warm.
Category:Southwestern Recipes
Category:Southwestern Desserts