I have been REALLY enjoying how corn tortillas cook up - so much so, I have speculated they would make a good substitute for pasta (moreso than merely the "gluten free" options) -
They add a WHOLE different flavor - one that is fast becoming preferable to me. :) Cuz I LOVE the texture of a soft shell corn tortilla when it is baked into some kinda of wetness (like a mexican pizza with a "sauce" on the shell).....
I realize I am not the first to have this idea - having done some hunting online, I have found some Mexican Lasagna recipes, and hope to experiment with those recipes (rather than reinventing the wheel), but hopefully end up with something more "italian" tasting.
(Marinara, vs. Salsa, for example)
http://www.world-food-and-wine.com/mexican-lasagna-az.html
http://www.thatsmyhome.com/venettos/pasta/santa-fe-lasagna.htm
just for some ideas......
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