I got these to make “Mexican Pizza” from Tabitha Brown’s Cooking From the Spirit cookbook. They worked very well with the ingredients (basically layered with refried pinto beans in between and toppings of avocado, vegan sour cream, salsa, onions, and vegan chorizo). When I used it for a quesadilla it tore at the crease so maybe not strong enough for that but definitely tasty.
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