Crispy Basket Burritos (Baked Tortilla Bowls)

Original recipe yields 2 servings
Ingredient Checklist

2 (8 inch) flour tortillas
1 tablespoon vegetable oil
2 oven-safe ramekins, about 4 inches in diameter
Aluminum foil

Directions
Instructions Checklist

Step 1

Preheat oven to 375 degrees F (190 degrees C).
Step 2

Brush both sides of tortilla with oil.
Step 3

Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
Step 4

Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
Step 5

Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
Step 6

Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don’t burn.
Step 7

Remove sheet from oven; transfer basket burritos to a rack to cool completely.

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