Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
Everyone knows that chips and salsa are an ideal accompaniment to margaritas and a delicious precursor to a Cinco de Mayo meal.
But what about giving them a sweet makeover to continue the party post-dinner?
Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
- 2 8-inch flour tortillas
- 2 tablespoons butter
- 1 teaspoon brown sugar
- 1/4 teaspoon cinnamon
- 1 large spoonful (2-3 tablespoons) jam or preserves of your choice
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
Slice each tortilla into 8 separate wedges, the same way you would a pizza.
Place the wedges on your prepared baking sheet.
In a small, microwave-safe bowl, heat butter on high in the microwave for 10-20 seconds, or until melted and warm. Stir in the brown sugar and cinnamon until the mixture is thick and smooth.
Using a pastry brush (or, if like me, you can't find it, use a spoon), brush the mixture on each tortilla wedge, trying to ensure even coverage (you will only need to brush the tops; they will have plenty of flavor).
Bake for 10-12 minutes, or until crispy. Remove from the oven and let cool for about 10 minutes. Transfer to a dish, and serve with a big spoonful of preserves or jam.