When I took cooking class in eighth grade, the teacher told us that in order to get her degree/license/whatever to teach cooking, she had to take three chemistry classes.

I've been a recipe experimenter since I learned how to use the stove. I'm usually unbelievably successful in my experiments, but I have made a few truly horrific culinary excursions.

Anyway, I thought that fried tortilla desserts called for frying the tortillas plain, then dipping them in cinnamon-sugar immediately upon removal from the pan. I've always seen it done with a plate covered in cinnamon-sugar; the fried tortilla is put on the plate of cinnamon-sugar, pressed lightly, then turned over.

Maybe it's a Southern California thing?