Cinnamon Or Chocolate Dipped Tortilla Triangles Food

BAKED CINNAMON SUGAR TORTILLA CHIPS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Brush your tortillas with melted butter.
• Combine the cinnamon and sugar in a small bowl. Sprinkle over tortillas.
• Cut the tortillas into wedges (like a pizza) and put triangles in a single layer on a large baking sheet. Use a pizza cutter to make this step super quick and easy.
• Bake for 8 to 10 minutes, until chips are crispy and golden brown. Serve with fruit salsa and enjoy.

CINNAMON CHIPS

Steps:

• Preheat oven to 350*F
• Cover cookie sheet with parchment paper or non-stick foil for easy cleanup.
• Combine sugar and cinnamon in a small bowl until well mixed. Set aside.
• Lay a tortilla onto your work space.
• Spread a thin layer of butter over one side tortilla.
• Sprinkle cinnamon sugar generously over tortilla.
• Using a pizza cutter or sharp knife, cut tortillas into 8 slices, like you would a pizza.
• Continue with remaining tortillas.
• Once oven is preheated, place tortillas on cookie sheet and cook tortillas for 8 minutes or until edges start to turn golden.
• DO NOT OVER COOK! These will go from perfect to burnt very quickly so keep an eye on them.
• Once cooled, remove from cookie sheet and place in bowl.
• Serve with favorite fruit salsa or dessert dip.

FRUIT SALSA WITH CINNAMON TORTILLA CHIPS

Steps:

• In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
• Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
• Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
• Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
• Serve the cinnamon chips warm with the chilled fruit salsa.

CHOCOLATE-DIPPED TORTILLA TRIANGLES

Steps:

• Melt the butter in a small saucepan over medium-low heat. Add the brown sugar and cinnamon, and blend well. Brush the mixture on one side of the tortilla. Place the tortilla on a parchment-lined baking sheet. Cut the tortilla into 8 triangles, and bake in an oven preheated to 350°F for 10 minutes or until crisp. Cool until the chocolate is set. Melt the chocolate in a small saucepan, covered, over low heat until melted. (The chocolate can also be placed in a small dish, covered with plastic wrap, and set on the hot plate of a coffeemaker. Turn the coffeemaker on and the chocolate will slowly melt. Stir occasionally. Or, place the chocolate in a small bowl and cook in the microwave on high for 1 to 2 minutes, stirring every 30 seconds.) Dip the WIDE ends of the tortilla triangles, 1/2-inch up, and place each one on a piece of waxed or parchment paper to set. Store the triangles in an airtight container.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

CINNAMON- OR CHOCOLATE-DIPPED TORTILLA TRIANGLES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.Melt the butter in a small saucepan over medium-low heat. Add the brown sugar and cinnamon and blend well. Remove from the heat.Place the tortilla on the prepared baking sheet and brush with the cinnamon mixture. (This step can be done up to 4 hours ahead. Cover with foil and allow to stand at room temperature.) Using kitchen scissors, cut the tortilla into 8 triangles. Bake for 8 minutes, or until crisp. Remove the baking sheet from the oven and place it on a cooling rack.Melt the chocolate, if using, in a small saucepan, covered, over low heat, stirring occasionally. (The chocolate can also be placed in a small dish, covered with plastic wrap, and set on the hot plate of a coffeemaker. Turn the coffeemaker on and the chocolate will melt slowly. Stir occasionally.) Once the chocolate has melted, remove the saucepan from the heat and tilt it at about a 45-degree angle to facilitate the dipping process. Dip the wide ends of the tortilla triangles, 1/2 inch up, into the melted chocolate and place each one on a piece of wax paper or parchment paper to set. Store the triangles in an airtight container at room temperature or in the refrigerator for up to 4 days or in the freezer for several weeks.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.