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How To Make Pizza On A Flour Tortilla

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Pizza on a flour tortilla is an easy and fun appetizer or an individual snack pizza for lunch. One simple method gives you unlimited flavor options. Simply stack your favorite flavors on a flour tortilla and pop them in the oven. One simple method gives you unlimited flavor options for a flour tortilla pizza.

Tortilla pizza appetizer recipes. Flour tortilla topped with cheese, sun dried tomatoes, and olives.

What You Can Expect From This Recipe

These little flour tortilla pizza recipes are so much fun, so easy, and so delicious. In this post, you’ll find a few flavor combinations to get you started on your tortilla pizza journey.

I made one flavor combination and now I can’t stop. We’ve had them for a light dinner, for lunch, and of course served them for parties at our house. So easy.

The first combo I made was a somewhat traditional layering of flavors. Pizza Sauce, sun-dried tomatoes and olives, with a not so traditional combination of cheeses, cheddar and soft, creamy goat cheese.

We loved them so much I made mini tortilla pizza again the next day.

And then of course, the obsession took over and I started jotting down all kinds of flavor combinations to make in the future.

These little flour tortilla pizzas are perfect and crispy enough for holding in your hand, or cutting into wedges.

How To Make An Oven Flour Tortilla Pizza, Step by Step

Try to find Street Taco sized flour tortillas. Mission brand makes them and they are labeled Street Tacos. They are normally 5″ in diameter. If they’re not available, 6-7″ will work fine.

Tortilla Pizza appetizer, oiling the flour tortilla with a silicone brush
  1. Step 1: Using a silicone brush, brush both sides of the tortillas with olive oil. Oiling the flour tortilla creates an end result of a thin crispy crust for your tortilla pizza.
Adding sauce to tortilla pizza appetizers
  1. Step 2: Add your sauce, and with the back of a spoon, coat the flour tortilla leaving some of the edge of the tortilla showing. For this flour tortilla pizza, I purchased my favorite pizza sauce.
Building flour tortilla pizza appetizers. Adding the cheese
  1. Step 3: Next, start adding your ingredients. Cheddar cheese was next up for this pizza tortilla recipe.
Tortilla pizza appetizer recipe using goat cheese on top of cheddar cheese
  1. Step 4: After the cheddar, I added some crumbles of creamy goat cheese.
Tortilla pizza appetizer recipe with sundried tomatoes and black olives
  1. Step 5: Next, the decorative part of this mini tortilla pizza. I added spokes of thin sliced sun-dried tomatoes and placed large black olives in between. The olives were halved. The oven was standing by, preheated to 400 degrees.
Tortilla pizza appetizer with cheddar cheese, goat cheese, sun dried tomatoes and black olives
  1. Step 6: After about an eight-minute bake these mini flour tortilla pizza bites were ready to devour. A single flour tortilla pizza is a nice snack size for one person, just grab it and dig in.

You’ll find the official recipe for how to make an oven tortilla pizza below, but first, using the technique,  let’s take a look at more flavor combinations that work incredibly well for this tortilla pizza recipe.

Note: All combination measurement amounts are for 4, 6-inch street taco flour tortillas.

THAI ONE ON, Pizza Tortilla Recipe

Thai Peanut Sauce, Jalapeno and Peanuts

Thai Pizza made with flour tortillas
  • Sauce – 2 cups Thai Peanut Sauce (purchased)
  • 2 cloves garlic – fine chopped
  • Cheese – 1 cup shredded mozzarella
  • Toppings:
  • 1 cup roasted red bell pepper, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 jalapeno pepper, seeded, deveined, diced –  plus rings for garnish
  • 3 tablespoons Sweet Chili Sauce, drizzled
  • Chopped peanuts

Let it Brie, Flour Tortilla Pizza

Pepperoni, Creamy Brie Cheese, Green Olives

Brie cheese, green olive pizza on flour tortillas
  • Cheese – 1 cup mozzarella, shredded
  • 2 cloves garlic, diced
  • 12 slices pepperoni, 3 slices each pizza
  • Fresh basil leaves, torn, or 1 teaspoon total of dried basil, sprinkled on each pizza
  • 12 green olives, halved (3-4 olives per pizza)
  • creamy brie cheese, 1 heaping tablespoon per pizza, placed in chunks

Blue Bayou, Sausage and Shrimp Pizza Tortilla Recipe

Blue Cheese Lemon Drizzle, Andouille Sausage and Shrimp

Flour tortilla pizza recipe with shrimp and sausage
  • Blue Cheese Drizzle: ½ cup plain yogurt, ¼ cup crumbled blue cheese, ½ teaspoon Dijon mustard, ½ of a lemon, juiced
  • ½ pound Andouille sausage, crumbled and browned
  • 12-ish medium shrimp, cooked, tails removed (about 2 – 3 per pizza depending on the size of the shrimp)
  • Sprinkle shrimp with Creole seasoning (optional)

The Gringo, Mexican Themed Pizza Tortilla Recipe

Green chili, cheddar cheese, spinach and chicken

Flour Tortilla Pizza appetizer with green chili, cheddar cheese, chicken, spinach and grape tomatoes
  • Sauce: Green Chili, about 2 – 3 tablespoons per pizza. Purchased, 505 is a good brand
  • Cheese: Cheddar about 2 tablespoons per pizza
  • Fresh Spinach: about 3 leaves per pizza
  • Chicken: 2 – 3 tablespoons per pizza. Left-over rotisserie chicken works well for this.
  • Orange grape tomatoes
  • Sprinkle with New Mexican Chile Powder or cayenne

Master Recipe, How To Make A Flour Tortilla Pizza

Use this recipe below for the first flour tortilla pizza shown in this post. Then let your imagination run wild with flavor combinations.   

Looking for more party appetizer ideas? I’m somewhat appetizer small plate obsessed. Take a look at my Appetizer Category for a ton of ideas.

A flour tortilla pizza on a red plate.
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5 from 3 votes

How To Make Pizza On A Flour Tortilla

Flour tortilla pizza recipe for appetizers. Stacking your favorite flavors on a flour tortilla and popping them in the oven makes an easy and fun appetizer for any type of party.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 297kcal
Author: Lea Ann Brown

Ingredients

  • 4 small flour tortillas street taco size, or 6 inch, whichever you can find
  • olive oil enough to coat each side of each tortilla
  • 2 cups pizza sauce
  • 1 cup shredded cheddar cheese
  • 2 ounces chevre
  • 12 black olives
  • 6-12 oil packed sun-dried tomatoes sliced thin

Instructions

  • Preheat oven to 400 degrees
  • Brush both sides of the flour tortillas with olive oil. Place tortillas on a baking sheet.
  • Top each tortilla with ⅓ to ½ cup red sauce. Sprinkle the sauce with the shredded cheese and arrange three to give sun-dried tomjatoes on top of each pizza. Crumble 1 tablespoon chevre over each pizza and arrange black olives on top.
  • Bake until the shredded cheese melts and edges of tortillas are just starting to brown, about 8 minutes. Serve immediately.

Notes

These flour tortilla pizza ideas make great appetizers. Just make a batch and cut them in four pieces to serve a crowd.

Nutrition

Calories: 297kcal | Carbohydrates: 23g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1273mg | Potassium: 549mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 13.1mg | Calcium: 278mg | Iron: 2.9mg

How to Make A Tortilla Pizza … It’s Whats For an Appetizer

Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting

By 16 Comments

This is a recipe for Chile Chocolate Bourbon Cake. A beautifully flavored chocolate cake topped with a rich decadent chocolate frosting spiked with bourbon.

Chile Chocolate Cake on a glass cake stand. With bourbon chocolate frosting covered with pecans

No need to wait for a special occasion to bake a chocolate cake, any time is a good time. It makes people happy, it satisfies the cake lover and the chocolate lover.

This chocolate cake takes it one step further and appeals to the Southwest New Mexico Chile powder-loving crowd.

With two tablespoons of pure New Mexico Chimayo Chile powder mixed in with the cake batter, you’ll love this hint of rustic heat that enhances the chocolate. 

Where Did I Learn To Make This Recipe?

This recipe comes to us from the famous Fort Restaurant. The Fort Restaurant is a Denver landmark full of western culture, history, charm and western food.

For over forty years, the Fort has been "the place" to take out-of-town guests for a taste of the Wild West. With its unique menu items and servers dressed like Kit Carson, The Fort recalls the years when trappers, settlers and Army explorers first traveled the Santa Fe Trail to our region.

One of their most famous appetizers is this one for Peanut Butter Stuffed Jalapeno Peppers. And they’re also known for their cocktail Salty Dog with Saddle Leather.

A slice of Chile chocolate cake with bourbon chocolate cake served on a Versace dessert plate with a gold flat ware fork

Recipe for Chile Chocolate Bourbon Cake

While this cake started as The Fort’s house cake for birthday and anniversary celebrations, customer demand convinced them to put it on the menu as an everyday item.

The Fort still serves a complimentary slice to everyone marking a special occasion along with putting a ceremonial headdress on their heads as the staff shouts “hip, hip, buzzha” The Fort doesn’t do anything halfway.

The cake is made with red chile powder to honor the ancient Aztec tradition of spiking drinking chocolate with a little heat. This makes sense when you remember that it wasn’t until the Europeans took chocolate back to the Old World that anyone had thought to sweeten it. Before then, it was made into a bitter but much appreciated ceremonial brew. 

You’ll feel a slight burn at thee back of your throat when you take a bite of this luscious cake, but that will quickly turn into a warm flavorful glow. The bourbon flavor frosting brings its own kick. 

I hope you give this Chile Chocolate Bourbon Cake a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. 

If you’re looking for unique chocolate cake ideas, this is the one to try. 

Chile Chocolate Cake on an antique glass cake stand with a gold flatware fork.

And don’t miss my Dessert Category. You’ll find lots of mouth watering dessert recipes including this easy recipe for Old Fashioned Pineapple Cake with Cream Cheese Frosting.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chile Chocolate Cake on an antique glass cake stand with a gold flatware fork.
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4.92 from 12 votes

Chile Chocolate Bourbon Cake

This is a recipe for Chile Chocolate Cake. A beautifully flavored chocolate cake topped with a rich decadent chocolate frosting spiked with bourbon.
Prep Time1 hour
Cook Time40 minutes
15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Southwestern Mexican
Servings: 10
Calories: 704kcal
Author: Lea Ann Brown

Ingredients

  • 1 to 2 tablespoons New Mexico medium ground red chile powder Chimayo or Dixon is the best, to taste
  • 2 cups water
  • 1 Tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons cake flour not self-rising
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened non alkalized cocoa powder ch as Hershey, Nestlé, or Ghirardelli (do not use Dutch process)
  • 1 cup unsalted butter, cut into pieces and softened
  • ½ cup buttermilk
  • 2 large eggs at room temperature
  • Ingredients for The Frosting
  • ¾ cup unsalted butter softened
  • ¾ cup unsweetened nonalkalized cocoa powder
  • ¼ cup plus 2 tablespoons buttermilk
  • 4 to 5 cups confectioners' sugar
  • 2 to 3 tablespoons bourbon
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups chopped walnuts or pecans lightly toasted (optional)

Instructions

  • For the Cake:
  • Preheat the oven to 350°F, and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans. Lightly dust the sides of the pans with flour, tapping out the excess and line the bottom with circles of parchment or waxed paper.
  • In a medium saucepan, cook the chile powder in 1 cup of the water over medium heat until simmering. Remove the pan from the heat, stir in the vanilla, and set aside.
  • Using a mixer with a wire whip attachment for best results, combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed. Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be a uniform, grainy texture. 
  • Raise the speed to medium and gradually add the remaining 1 cup of water and the buttermilk. Add the eggs, one at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined; be sure not to overbeat. Pour the mixture equally into the pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately invert so that the risen tops don't flatten. Let the layers cool completely before frosting.
  • For the Frosting:
  • Combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar, a little at a time, stirring with a wire whisk between additions. 
  • Stir in the bourbon and vanilla and continue to whisk until the frosting is smooth and glossy. The frosting should stiffen as it cools. (In warm weather you may need to refrigerate it.) When it is still warm, but has reached a spreadable consistency, you can assemble the cake.
  • Final Assembly
  • If necessary, trim the tops of the cakes so that they are level. Place one of the cake layers on a 9-inch round cardboard cake circle. Spread 1 cup of the frosting over the layer. Sprinkle 1 cup of the chopped walnuts, if using, evenly over the frosting. Place the second layer of cake on the frosted base. 
  • Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts onto the lower half of the sides and on top of the cake. 
  • This cake is best when made 1 to 2 days before serving as it gives the flavors time to blend.

Nutrition

Calories: 704kcal | Carbohydrates: 68g | Protein: 9g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 129mg | Sodium: 271mg | Potassium: 316mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2.9mg

Chile Chocolate Cake …. It’s What’s for Dessert

Mexican Corn Salad Recipe with Citrus Aioli

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Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It’s everything you love about a Mexican side dish.

Mexican corn salad recipe served on a turquoise platter

Sometimes I wonder if I was born in Mexico in a previous life. I simply can’t get enough of the spices, herbs and the fresh citrus flavors that are standard in South of the Border recipes.

As far as the food that falls under the Mexican food umbrella, authentic dishes from Mexico are my favorite. New Mexico cuisine comes in a close 2nd, and you bet I’ll devour a plate of Tex-Mex Fajitas.

I have to admit, most of the “Mexican” dishes I grew up with weren’t technically Mexican at all, but a style of Tex-Mex Cuisine created by Texans of Spanish or Northern Mexican descent. This cuisine spread its way across Texas and to the rest of the United States. Nachos, fajitas, chile con carne, big fat ground beef filled burritos with lots of cheese … to name a few.

It wasn’t until I visited Mexico on vacation that I understood what real authentic Mexican food was all about. Fresh local ingredients with an incredible use of spices that were complex and rendered dishes layered in flavors.

When I returned, I sought out authentic Mexican cookbooks and discovered chefs that had traveled and studied Mexican Cuisine, people like Diana Kennedy and Rick Bayless. My outlook on cooking was forever changed and my respect for the food culture of Mexico was totally elevated.

I really like this article from Serious Eats about the difference between Tex-Mex and Mexican Cuisine. No need to explain the difference of New Mexico food, it’s clearly distinguishable and unique.

With that said. How would I characterize this Mexican Corn Salad with Citrus Aioli?

It has some characteristics of a good old fashioned Southern Salad, there’s a hint of New Mexico using New Mexico Chile powder, and inspired by Mexican Street Corn Salad with mayo and citrus. It really doesn’t fit into a category except for “delicious”.

I guess we’ll call this one Mexican Fusion.

How to Make Mexican Corn Salad with Citrus Aioli

I happen to have a stash of Colorado Sweet Corn in my freezer. I cut it off the cob in September, placed it in freezer bags and we’ve been enjoying super sweet corn this winter. This is what I used for this recipe.

You can use frozen corn. And, if you want to really infuse some additional flavor, next Summer when you have fresh corn on the cob, grill it until it starts to char on all sides, then cut it off the cob for this recipe. Depending on the size of corn, 1 cob will yield about ¾ cup.

  • Add butter to a large fry pan. When it’s melted, add corn.
  • Sautee, stirring frequently until it starts to brown.
  • Meanwhile make the citrus aioli.
  • In a large bowl, mix the aioli with the corn.
  • Transfer to a serving bowl, or platter.
  • Sprinkle with Mexican crumbling cheese, parsley and cilantro.

Easy – Quick – Done! And an absolutely incredible flavor.

Mexican Corn Salad Recipe with Citrus Aioli

Mexican corn salad sprinkled with Mexican Crumbling Cheese and cilantro. Served on a blue hand made ceramic platter with a gold spoon.

I hope you give this Mexican Corn Salad Recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite Mexican Corn Side Dish recipe, let me know, I’d love to give it a try.

More Mexican Corn Side Dish Recipes

And if you’re looking for more Mexican Southwestern Recipes, don’t miss my Mexican Food Category. You’ll find lots of recipes to spice up your meal plan including the most popular on my site for Hatch Green Chili with Pork, Colorado Style.

Mexican corn salad recipe served on a turquoise platter
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5 from 1 vote

Mexican Corn Salad Recipe with Citrus Aioli

Mexican Corn Salad Recipe with Citrus Aioli. This Mexican corn side dish recipe has it all, sweet, creamy, tangy, easy and absolutely delicious. It’s everything you love about a Mexican side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Mexican, Side Dish
Cuisine: Southwestern Mexican
Servings: 6
Calories: 427kcal
Author: Lea Ann Brown

Ingredients

  • 4 Tablespoons unsalted butter
  • 6 cups Sweet corn frozen or freshly cut off cobb
  • Salt
  • Pepper
  • ½ cup mayonnaise
  • 1 teaspoon finely grated lime zest
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 garlic clove finely chopped
  • ⅛ teaspoon New Mexico Chile Powder preferably Chimayo
  • 1 cup Mexican Crumbling Cheese (queso fresco) or cotija
  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro

Instructions

  • Heat a large fry pan over medium high heat. Add butter and melt. When bubbles subside, add corn. Fry, stirring frequently until just starting to brown. About 10 minutes.
  • Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and chile powder. Season the citrus aioli with salt.
  • In a large bowl, toss the corn with the citrus aioli. Transfer to serving platter or bowl. Add the Mexican crumbling cheese, parsley and cilantro. Season with salt and pepper and serve warm.

Notes

When Summer fresh corn on the cob is available, grill the corn (about 8 ears) and then cut from cob and blend with the aioli.  Depending on the size of the ear of corn, 1 ear of corn yields about ¾ cup.

Nutrition

Calories: 427kcal | Carbohydrates: 34g | Protein: 9g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 281mg | Potassium: 375mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1080IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 0.9mg

BLT Guacamole

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This spicy guacamole recipe blends one of America’s favorite sandwiches, the BLT, with one of America’s favorite dips, guacamole. Add some Chipotle chile peppers for a hint of smoky spice and you’ll have the best guac recipe you’ve served up for a long time. Let’s take a look at how to make BLT Guacamole.

Bacon lettuce tomato guacamole served with tortilla chips.

You don’t really need a recipe to make a bowl of simple guacamole. Ripe avocados, tomatoes, jalapeno, onion and a spritz of lime juice. And you’ve got the basic best guac recipe. And you’ve got it in a flash. Guacamole is so easy to make, so delicious and very healthy. 

But man cannot live by bread alone. Or in this case by a basic guacamole recipe. A few years ago, Rick Bayless came to town for a lecture, and to promote his newly published cookbook. During that lecture he gave a cooking demonstration which included a few flavor variations on guacamole.

What I learned from this simple demonstration was his theory about dressing up a guacamole recipe. Choose seasonal ingredients when you’re looking to get creative. Example, add pomegranates during the Winter holiday season, Add mango when your market offers this beautiful tropical fruit … and so on.

How To Make BLT Guacamole

Guacamole is one of the easiest party appetizer dips you can make. And with just a little bit more time and effort, you can enjoy this fun spicy guacamole recipe.

  • Cook five strips of bacon until crisp. Drain and break into small pieces.
  • Open a can of Chipotle Chiles in Adobo, slice the chiles, scrape out the seeds and veins and then chop. (Leave those seeds and veins in only if you’re a glutton for heat punishment.)
  • Chop cherry tomatoes. A mix of red, yellow and orange are a good choice here.
  • Shred iceberg lettuce in short shredded strips.

BLT Spicy Guacamole Recipe 

Spicy Guacamole recipe with bacon lettuce and tomato served in a brown pottery bowl with tortilla chips

This spicy guacamole can be made ahead to travel to your next party. Just mix all ingredients together and place plastic wrap directly on the surface of the guacamole. Press out as much of the air as possible. Refrigerate until ready to go. Remember, cold air and no air are Avocados best friend.

Just save out some chopped tomato, some bacon pieces and shaved lettuce to garnish the top right before serving.

I hope you give this spicy guacamole recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite guacamole dip recipe that’s embellished from the basic guacamole recipe, let me know, I’d love to give it a try.

More Easy Mexican Appetizers

Bacon lettuce tomato guacamole served with tortilla chips.
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5 from 2 votes

BLT Spicy Guacamole Recipe

This is a spicy guacamole recipe that blends one of America’s favorite sandwiches, the BLT, with one of America’s favorite dip, guacamole.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer Recipes
Cuisine: Mexican Fusion
Servings: 8
Calories: 193kcal
Author: Lea Ann Brown

Ingredients

  • 5 strips bacon cooked and crumbled, save out some for garnish
  • 3 medium avocados ripe
  • ½ medium sweet onion chopped
  • 2-3 chipotle chiles in adobo sauce removed from adobo sauce, stemmed, split open, seeds scraped out and fine chopped
  • 1 ½ cup cherry tomatoes red and yellow, chopped, some saved for garnish
  • ¼ cup fresh cilantro chopped, plus more for garnish
  • 1-2 tablespoons fresh lime juice
  • ½ cup iceberg lettuce fine shredded, for garnish

Instructions

  • Cook the bacon in a skillet, oven or microwave until crispy and browned. Drain on paper towels and then coarsely crumble.
  • Cut around each avocado then twist into two halves. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using a large fork, mash the avocados into a coarse puree.
  • Add most of the bacon, most of the tomatoes, the onion, the chiles in adobo and most of the cilantro. Season with a little salt and lime juice. Gently combine with a large spoon.
  • Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish. 

  • Garnish with remaining bacon, tomatoes, and cilantro. Sprinkle some of the shredded lettuce on top. Serve with corn chips.

Nutrition

Calories: 193kcal | Carbohydrates: 10g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 149mg | Potassium: 484mg | Fiber: 5g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 15.8mg | Calcium: 16mg | Iron: 0.8mg

Guacamole with Bacon Lettuce And Tomato … It’s What’s For An Appetizer

French Butter Cake Lemon Madeleines Recipe

By 8 Comments

Classic French Butter Cake Lemon Madeleines Recipe. Madeleines are light and lemony and simple to make if you follow the directions carefully. You’ll be rewarded with unique little cakes that are a little crispy on the outside and spongy on the inside.

A platter of lemon madeleines

What Are Madeleines?

Even though small and cookie size, Madeleines really aren’t cookies at all, but are a traditional very small French sponge cake with a distinctive shell-like shape. They were actually categorized as Petit Fours in Culinary School. A Petit Four is a small bite-sized confectionery or savory appetizer.

The Madeleine shape is achieved by a using a pan with shell shaped molds. Madeleines are popular little tea and dessert cakes that are delightful to look at and lovely to eat.

French Madeleine Cookies lined up on a white platter

If you’ve followed my blog for a few years, you’ll know I’m not much of a baker. That is, until I attended Cook Street Culinary School in 2017. The time spent in the Pastry Kitchen was an incredibly valuable piece of my extensive education there.

My first weeks at school, I was assigned to the Pastry Kitchen under the direction of Jenna Dilullo, a very skilled pastry chef. Jenna studied at Johnson and Wales and at the Culinary Institute before landing in Denver.

Being trained in the Pastry Kitchen meant arriving at 6:30 a.m. every morning. On entering the Pastry Kitchen, I’d find the day’s tasks written on the tiled walls in black marker. After studying the lineup, reading the recipes twice, we’d time block, organize and gather equipment to have each assignment completed by around 12:30 or 1:00 p.m. A lofty task since the assignment sheet included 2 – 3 loaves of bread, a couple of desserts and perhaps a pastry, or two. It was a great challenge but rewarding challenge to complete the list and a delicious end to a day flour filled day.

Cooked madeleines on a cooling rack

The morning Lemon French Madeleines were written on that wall, I became really nervous. “French”. Difficult, fussy and tedious came to mind.

Much to my surprise, being a novice baker at the time, I found these lemon Madeleines to be fairly easy. I was extremely proud of my adorable little French cakes, and right then and there decided they would become a staple in my home kitchen.

Since my time in Culinary School, I’ve read a couple of articles about making Madeleines with one author warning how fussy and difficult they can be to make. I simply don’t agree. Just go out and buy yourself a couple of Madeleine pans and follow instructions.

They’re fun to make and popular. People seem to be drawn to their beautiful lemony color and delicate shape.

Measuring flour with a food scale to make lemon madeleines

And as I learned in Culinary School Pastry Kitchen – Read the recipe twice before starting, and then gather ingredients and equipment.

Mise en place is not optional. And it’s a very good habit to get into when cooking anything. Also learned in Culinary School, when baking, always use a scale to measure ingredients.

French Madeleine Cookie Recipe Madeleine dough in a madeleine pan

I found the Madeleine pan at Sur la Table. They had two Madeleine pans with two sizes of the shell molds. I bought the pan that offered the larger sized shells. That’s the size we used at school.

French Butter Cake Lemon Madeleines Recipe

I hope you won’t let the word “French” intimidate, and you give this lemon Madeleines Recipe a try. It’s very rewarding, very manageable and and these small cakes are a fresh tasting dessert.

Once you make this recipe please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

Madeleines come in many flavors, so if you’ve made them and flavored them in a unique way, let me know, I’d love to give them a try.

Looking for more French dessert recipes? Don’t miss this one for French Pear Tart Bourdaloue

French Madel
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5 from 3 votes

French Butter Cakes. Lemon Madeleines Recipe

Classic French Butter Cake Madeleine Recipe. Madeleines are light and lemony and simple to make if you follow the directions carefully. You’ll be rewarded with unique little cakes that are a little crispy on the outside and spongy on the inside.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: French
Servings: 24 cakes
Calories: 147kcal
Author: Lea Ann Brown

Ingredients

  • 4 whole eggs
  • 8 ounces sugar
  • 6 ounces cake flour sifted
  • 4 ounces all purpose flour sifted
  • zest of 2 lemons
  • 8 ounces butter melted and cooled to body temperature

Instructions

  • Whip eggs and sugar in a mixing bowl with a whip attachment until 3 x volume.
  • Add zest and flours and fold to combine.
  • Fold in butter until combined.
  • Set aside for 20 minutes.
  • Pipe into lightly greased madeleine pans, no more than ½ full.
  • Bake in preheated 375 degree oven until they bounce back to the touch when the center is pressed. This will take about 10 minutes.
  • Let cool 5 minutes then turn out of the pans. 

Nutrition

Calories: 147kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 14mg | Sugar: 9g | Vitamin A: 235IU | Calcium: 4mg | Iron: 0.3mg

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