Taco Cones

T a c o

C o n e

Ingredients Four 10" flour tortillas, cut in half 8 wooden toothpicks 2 tbsp. vegetable oil Fillings of choice: Taco Meat Cheese Shredded Lettuce Tomatoes, diced Sour Cream Black Olives Jalapenos

Directions 1. Preheat oven to 350° F/175° C. 2. Wrap each tortilla half around UltraPro Cornets and secure with toothpick. 3. Brush with oil and bake 8–10 minutes or until fully toasted. At the end of cooking time let cool 3 minutes and carefully remove toothpicks. Fill with fillings of choice.

T u n a S a l a d

C o r n e t s

Ingredients 4 large slices of crustless sandwich bread ¼ cup cream cheese ⅔ cup canned tuna 4-5 sprigs of chives ¼ cup red onion, diced ¼ cup bell pepper, diced Micro green leaves

Directions 1. Remove the oven rack and preheat oven to 350°F/180°C. 2. With the rolling pin, flatten the slices of bread. Cut one of the corners of the sandwich, creating a rounded curve. 3. Wrap a slice of bread around the UltraPro Cornet and spread a little cream cheese (1 tsp./5 ml) in the joints of the slice, once wrapped, so that the ends are joined. 4. Place the Cornets on the cold oven rack and bake for 7-8 minutes.

Let them stand for 5 minutes before unmolding them. 5. Drain the tuna, chop the chive sprigs, peel and finely slice the onion and pepper. Mix all the ingredients with the rest of the cream cheese. 6. Fill the Cornets with the tuna mixture and micro greens.