Breakfast Fruit Enchilada
Recipe Courtesy of: Carrie Van Roekel, SNS, Stanislaus County Probation Juvenile Hall in Modesto, California
1 each
½ cup fruit, 1 grain
| 25 lbs | Wild Blueberries, thawed |
| 2 gallons | 100% Fruit Juice (can be pear, apple, pineapple) *Pear is the preferred flavor. |
| 2 cups | Cornstarch |
| ¼ cup | Lemon Juice |
| 120 | Whole Wheat 6” Flour Tortillas |
| 2 lbs | Margarine |
| 2 ½ cups | Brown Sugar |
| 1 ½ TBSP | Cinnamon |
Nutrients per servings: See nutrition panel
1.Use just enough of the fruit juice to make a slurry with the cornstarch and set aside. Then, in a stock pot, bring the remaining fruit juice to a boil.
2.Once juice is boiling, add slurry and whisk consistently for 3 minutes or until the juice thickens.
3.Remove from thickened juice from the heat and set aside to cool.
4.Once cool, stir in the lemon juice and the blueberries. The mixture should resemble a pie filling.
5.Lay out the tortillas.
6.Grease 2-inch hotel pans.
7.Pour a 4 oz scoop of the blueberry filling into the center of each tortilla in an elongated line.
8.Roll up the tortilla and place seam side down into the greased hotel pans.
9.Preheat a convection oven to 325 degrees F; a conventional oven to 350 degrees F.
10.Melt the butter. Then combine the brown sugar and cinnamon, stirring until smooth.
11.Spoon butter mixture evenly over the enchiladas.
12.Cover pan with foil, bake in oven for about 15 minutes or until filling reaches 145 degrees internal temperature.
13.Hot hold above 140 degrees for hot service.
