Chocolate Dipped Tortilla Triangles Recipes

FRESH TORTILLA TRIANGLES

Steps:

• Heat oil in a 10-inch skillet to 370 degrees. Drop triangles in hot oil, 8 at a time. Fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. Remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. Sprinkle with salt immediately.

CHOCOLATE-FILLED FILO TRIANGLES

Steps:

• Break up 4 ounces of chocolate into 1/2-ounce pieces. Set aside.
• In a food processor, finely grind the remaining chocolate with the sugar.
• Lay 8 sheets of filo out on top of each other.
• Place one sheet lengthwise on the work surface. Keep the remaining sheets covered with a damp towel.
• Brush the sheet with some melted butter. Sprinkle with 1 1/2 tablespoons of the sugar mixture. Place a second sheet over the sugared sheet. Butter the second sheet and sprinkle with the sugar mixture. Add 2 more sheets, buttering and sprinkling between each.Cut the filo horizontally into 4 even strips. Starting at the left side of one of the strips, place a 1/2-ounce piece of chocolate 2 inches from the end. Fold the filo that is to the left of the piece of chocolate over the chocolate toward the back side of the strip, making a 3-inch triangle. The left end of the filo should be even with the back edge. Fold the piece of chocolate to the right, over itself, retaining the triangular shape. Fold the chocolate piece toward the front edge of the strip. Continue wrapping the chocolate, alternating the direction with each fold, until you get to the end. (It is like folding a flag.) Wrap the other strips in the same manner.
• With the remaining sheets, make 4 more chocolate-filled triangles.
• Preheat the oven to 350 degrees. Place the triangles on the baking sheet. Bake until golden brown, about 10 minutes. Serve warm.

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.

WHITE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Place the white chocolate in a small saucepan, covered, over very low heat. Cook until the chocolate has melted, 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 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.) Remove the chocolate from the heat, and whisk in the vegetable shortening until smooth.Dip the pointed end of each strawberry into the chocolate, halfway up, allowing the excess to drip back into the pan. Place the dipped strawberries on a cookie sheet lined with waxed paper, and refrigerate for 5 minutes to set the chocolate. The strawberries can be kept at room temperature for up to 4 hours.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

CHOCOLATE-DIPPED FROZEN BABY BANANAS

Steps:

• Insert a wooden skewer halfway into each baby banana or banana chunk. Place them on a baking sheet lined with nonstick aluminum foil or freezer paper and freeze for 1 hour.When you are ready to prepare the baby bananas, melt the chocolate and vegetable shortening in a heavy small saucepan, covered, over low heat, stirring 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. Holding onto the skewer, dip each banana into the chocolate, allowing the excess to drip back into the saucepan while gently twisting the skewers. (Do this step quickly because the cold banana will set the chocolate.) Immediately roll the banana in the optional edible confetti, chocolate sprinkles, coconut, nonpareils, or peanuts.There are several ways to allow the chocolate to set on the dipped baby bananas. You can insert the skewers upright into Oasis (a green spongelike material used in plant nurseries) or a piece of Styrofoam, which will act as an anchor for them. Or they can be placed in a pan lined with nonstick aluminum foil or upright in a glass.When the chocolate has set, freeze the baby bananas for 2 hours or overnight. Once the baby bananas are frozen, wrap each one tightly in plastic wrap and keep in the freezer for up to 5 days. Allow the bananas to sit at room temperature for at least 10 minutes before serving, then place upright in a smoothie.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.