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Pancetta & Shallot Crisps

Pancetta & Shallot Crisps
  • 4 (10") flour tortillas
  • ¾ cup creme fraiche
  • 1 large shallot, very thinly sliced
  • 2 oz. pancetta, cut into 1" strips, about ¼" thick
  • Black pepper, to taste
  1. Place a pizza stone on a rack in the lower third of oven; heat to 450°F.
  2. Using a 21/2" cookie cutter, cut circles in tortillas, discarding scraps.
  3. Place the tortilla circles on the back of a baking sheet lined with parchment paper.
  4. Spread 1 tsp. creme fraiche over each tortilla circle. Top with shallots, pancetta and black pepper.
  5. Transfer tortillas on parchment paper to pizza stone; bake until tortillas are crisp, about 10 minutes.


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