Sunday, January 15, 2012

Baked Cinnamon Sugar Chips

I made a big batch of crockpot carnitas for tacos earlier this week and asked The Google what I should do with my leftover stack of flour tortillas.  These kid-friendly baked dessert chips were at the top of my results list and I knew the Mister and I wouldn't be able to resist.  They were so easy to make, and the final product was lightly crisp with a delicate flavor reminiscent of cinnamon rolls.  A quick side of dulce de leche for dipping sealed the deal.

Baked Cinnamon Sugar Chips
From Our Best Bites

Flour tortillas
Melted butter
3/4 cup sugar
4 tbsp cinnamon

1.  Preheat oven to 350.

2.  Combine cinnamon and sugar in a small bowl and mix well.  Brush one side of each tortilla with melted butter and top with a generous sprinkle of cinnamon sugar.  Cut each tortilla into 8 wedges with a pizza cutter.  Reserve any remaining cinnamon sugar for other purposes.

2.  Bake until light golden brown and crisp, 10-12 minutes.  Serve with dulce de leche for dipping.


Dulce de Leche

1 can of Eagle Brand sweetened condensed milk

1.  Remove the can label and place the unopened can at the bottom of a large stockpot.  Fill the pot with water and bring to a boil.  Cover and reduce heat.  Simmer 90 minutes.

2.  Remove from water and allow to cool completely before opening.

***It is very important for the can to remain submerged underwater for the entire cooking time.  If water evaporates, exposing part of the can, it could explode.  I used my 8 quart soup pot and checked periodically to make sure there was plenty of water remaining in the pot.

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