Dessert Tortillas

This holiday, one of my nephews made homemade tortilla chips. Now, honestly, I didn’t know these were anything people actually made at home, but apparently they do and his were delicious. Really, really good.

So I set out to make a dessert version. Because, well that’s what I do.

These are also really, really good!

Difficulty: easy
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Ingredients

18 mini flour tortillas *
3/4 cup sugar
3 t cinnamon
6 T butter

Chocolate Dipping Sauce

1 ½ cups semisweet chocolate chips
½ cups heavy cream
2 T sugar
2 T light corn syrup
2 T vanilla

This is a big asterisk here. Obviously, you can make as little or as many as you want. But I needed a base to start from so I used 1 package of Trader Joe’s mini Sonora style Tortillas. All the other ingredients are based on starting with this many tortillas. If you add or subtract, adjust your other totals accordingly.

Directions

Lay out your tortillas on a counter covered with wax or parchment paper.

In a small bowl mix your sugar and cinnamon so that they’re well combined and set that aside (but not too far – you’re gonna need it soon).

Melt your butter and brush a few of the tortillas with it. Sprinkle some of the cinnamon sugar mix onto the tortillas. Don’t brush all the tortillas at once because you don’t want the butter to dry before you hit them with the good stuff.

Cut the tortillas into 8 triangles, which will be roughly the size of the tortilla chips you get in bags or at Mexican restaurants.

Place the triangles on a baking sheet lined with parchment paper. You can put them pretty close to one another because they won’t expand like cookies do. Bake the sheet at 375. Here’s the tricky part – depending on how many chips you have per sheet and whether you do one or two sheets at a time means the cooking time can vary by a lot. Check on them at about 8 minutes, but be prepared for them to take up to 10 or 11. What you want is for them to be nice and golden brown.

Take the sheets out of the oven and let the chips rest there for a few minutes before transferring them to a wire rack to cool completely.

When the chips are cooled and you’re about ready to serve, put the chocolate chips into a glass bowl and set that aside.

In a small saucepan add your heavy cream, sugar, corn syrup and vanilla and heat over a low/medium flame, stirring regularly, until the sugar is dissolved and everything is well combined.

Pour this mixture (while it’s hot!) over the chocolate chips and stir until the chips are completely melted.