INGREDIENTS

2 Tbsp.  Butter  
8 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1 cup + 2 Tbsp. Light Brown Sugar  
1 cup Light Corn Syrup  
2 tsp.  Vanilla Extract  
5 Tbsp.  Bourbon Whiskey 
5  Eggs  
9 Tbsp.  Butter , melted 
1 cup Chopped Pecans  
1/2 cup Semi Sweet Chocolate Chips 

DIRECTIONS

1.) Preheat oven to 350º F. In a skillet over medium heat, melt a little of the butter and sauté each of the tortillas 10-15 seconds on each side, just enough to soften and coat with butter. Press each Mission® flour tortilla into a 4” muffin tin and bake for 10 minutes. Remove from oven and set aside.

2.) Meanwhile, in a mixing bowl, add the Brown Sugar, Corn Syrup, Vanilla and Bourbon. Beat until smooth. Add the Eggs, one at a time, blending each one thoroughly before adding the next. Finally, add the melted Butter and blend until smooth.

3.) Divide the Pecans and Chocolate Chips evenly into each of the pre-baked tortilla shells. Cover the nuts with the egg mixture, also dividing evenly between each shell. Bake for approximately 45 minutes until the center of the filling is set.

4.) Serve with the Bourbon Sauce (see Related Recipes).

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