This is one of those posts when I know you all are thinking I have had a break with sanity. Those who know me usually say “Pack light! It’s a short trip!” when I declare in a dramatic fashion that I am going crazy. Well, one man’s crazy is another man’s genius.
That large batch of Strawberry Wine Dessert Sauce needed to be eaten in a a way that celebrated its sweet deliciousness. Not just spooned over ice cream, although that would be divine. Or as a cheesecake topping, or over a warm cream scone, or in a parfait made with Greek yogurt. Those would all be wonderful.
I kept the Greek yogurt in the picture, but that’s it. It became the sour cream that is often served on top of traditional nachos, made with tortilla chips, cheese and a myriad of other toppings depending on the restaurant or how you make them at home. I personally like mine with carnitas.
I saw a pack of Super Soft Burrito Size Tortillas that I had gotten a sample of from Mission Foods, and immediately tried to think of what to do with them and the sauce. As a child my first cookbook was a Peanuts Cookbook, with Charlie Brown, Snoopy and the gang. I loved to cook from that book, supervised by my mother of course. I used to make Bunuelos, a Mexican fritter covered with cinnamon and sugar. After a few twists and turns in my mind after that memory, out came Strawberry Nachos. Seasoned and crispy flour tortillas topped with strawberry wine sauce and a dollop of Greek yogurt.
Making the seasoned tortilla chips is really simple.
Cut the tortilla in half.
Cut the tortilla half in half.
Cut again to make eight sections.
Cut each eighth into triangles and place into a large bowl.
Pour the melted seasoned butter over the tortilla triangles. Toss well to coat. (clean hands work best)
Spread the seasoned triangles onto a silicone or parchment lines sheet pan.
Cool the baked chips completely before use or devouring.
Recipe: Cinnamon and Sugar Tortilla Crisps
Ingredients
- 4 burrito size flour tortillas, cut into 32 pieces
- 4 ounces (1 stick) melted butter
- 1/2 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Instructions
- Heat oven to 350 degrees.
- Cut the tortillas in half, then half again. Cut each quarter in half, then each 8th into three triangles.
- Place the tortillas into a large bowl.
- Melt the butter, then stir in the cinnamon and sugar.
- Pour the melted butter over the tortillas and toss to coat completely,
- Divide the tortillas between two parchment or silicone lined sheet pans.
- Bake 10 minutes, then stir and turn to allow them to crisp up.
- Bake another 3-5 minutes until browned and crisp.
- Remove from the pan and let cool completely.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
To make the nachos simply pile a plate or platter with the seasoned chips.
Drizzle the Strawberry Wine Dessert Sauce over the top.
If desired, top with a scoop of plain Greek yogurt or sour cream.
