Thursday, August 26, 2010

129. Cinnamon Tortilla Chips, Fruit Scoop

Tortillas are an interesting, if not ancient, product. My first introduction to them was the corn variety and they were used to make tacos. As commercial products evolved, I found that I liked the crispy, pre-formed corn tortillas made especially for tacos. Their flavor was consitent and the crunchiness was a definite plus.

The only thing wrong with those hard shells was the occasional terrifying moment when a too-large piece had been swallowed. The only recourse was to continue the swallowing process while that knife-like taco shard sliced its way down the esophagus...ow, ow, ow...ow, ow! With that having happened to me more than once, I began to investigate the soft flour tortillas. I did like their flavor and nothing about them could hurt my throat!

Unfortunately, I never seemed to use up the left over shells. They would sit in my refrigerator until mold appeared and then be tossed out.  Over the years, I found a few recipes that made use of the tortillas for more than taco/burritos.

(Post #78), Tortilla Fruit Shells is a clever way to use up flour tortillas for a dessert shell. Today's post is another way to use up the left-over shells...the tortillas are used to make little triangles chips...perfect for a snack or the fruit scoop companion for the second and third recipes of Fruit Salsas (post #128).

Cinnamon Tortilla Chips




2 T sugar
1 tsp cinnamon
4 flour tortillas

Preheat oven to 375 degrees. Combine cinnamon and sugar. Brush tortillas with water and sprinkle them with the sugar mixture. Cut each prepared tortilla into 8 wedges. Place on a baking sheet and bake 5-7 minutes. Remove to a wire rack and cool. Use immediately or store in an air-tight container.

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