Awhile ago (it feels like years ago already; weekends are so few and far between) I French-toasted a tortilla and made this apple cinnamon French toast tortilla. It tasted good, but was tough to cut. Yesterday I tried again, this time with a savory theme of Swiss cheese with a ton of pepper I accidentally dumped on it (I was trying to get just a little and a lot poured out of the container. I tried to scrape most of it off.)
This time it was not at all hard to cut. The only things I changed from the last time are 1) I used a corn tortilla instead of a flour one, and 2) I only toasted it for a minute or so. So that may have affected the texture. This time it was easy to cut using primarily the side of my fork.
I did it the same way as last time: Mixed an egg with milk and dipped the tortilla in the mixture, then put it in a cooking-sprayed pan over medium heat. I flipped it a couple times, then placed a slice of Swiss cheese on top.
I removed it from the heat, folded it over, and had the little pepper incident at that point. Finally, I actually microwaved it for a few seconds to get the cheese all melty. Voila! My masterpiece (well, it would have been a total masterpiece if not for the pepper problem. At least now I know for next time.)
I expect this concept of French toast tortillas will become a standard weekend breakfast for me. This is kind of like a quesadilla except with Swiss cheese. It’s a combination of the best of three different nations: French toast, Swiss cheese, and a Mexican tortilla!