Cinnamon Or Chocolate Dipped Tortilla Triangles Recipes

CINNAMON CHIPS RECIPE

Steps:

• Preheat oven to 350.
• Mix sugar and cinnamon together in a small bowl. Set aside.
• Brush flour tortillas with butter and sprinkle with cinnamon sugar mixture.
• Cut each tortilla into eight wedges. Then cut off the tip and cut 3 more triangles from the top of the tortilla. Place on ungreased baking sheets.
• Bake at 350° for 8-10 minutes or just until crisp. Serve with fruit salsa.

CINNAMON CHIPS 'N' DIP

Steps:

• For chips, spritz tortillas with butter-flavored spray; cut each into eight wedges. Place on ungreased baking sheets. Combine sugar and cinnamon; sprinkle over tortillas. Bake at 350° for 7-9 minutes or just until crisp. , Meanwhile, for dip, in a small bowl, beat the cream cheese, yogurt, sugar and cinnamon until smooth. Serve with cinnamon chips.

FRIED CINNAMON STRIPS

Steps:

• In a large bowl bag, combine sugar, cinnamon and nutmeg; set aside. , Cut tortillas into 3x2-in. strips. Heat 1 in. of oil in a cast-iron or other heavy skillet to 375°, fry 4-5 strips at a time until golden brown, 30 seconds on each side. Drain on paper towels. , While still warm, place strips in bowl with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container.

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.

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.