Serves: 8
Total Calories: 47
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.
This Cinnamon- or Chocolate-Dipped Tortilla Triangles recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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