The chips are baked in the oven to eliminate the hassle, not to mention the smell that lingers in the house, of deep-frying, and can be made a day or two ahead. The sauce can be made ahead, too, and refrigerated (for weeks if necessary). Leftover sauce is luscious over a scoop of ice cream and can be used to make brownie sundaes or as a sauce over fried ice cream. You can also heat it in a fondue pot and serve it with fresh fruit, pound cake, and brownies. It’s actually so good, you may be tempted to drink it. The Mexican chocolate can be found in most larger grocery stores on the aisle with the Mexican products; there are two or three good brands, so use whichever one you like. It is a good idea to purchase a big box, since it can also be used to make decadent hot chocolate.
If the strawberries in your area aren’t perfect, feel free to substitute any favorite berries that are in season. This dessert will become a favorite with everyone, even children, since the spiciness is subtle.
4 9" flour tortillas
1/4 cup melted butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup Spicy Mexican Chocolate Sauce
1 pint fresh strawberries, halved
2 tablespoons toasted sliced almonds
- Preheat oven to 400°.
- Separate the tortillas, stack them, and cut them in half, then quarters, then eighths.
- Brush the tortilla wedges with a little butter.
- Mix the sugar and cinnamon and sprinkle on the tortilla wedges.
- Place them on a parchment-lined baking sheet cinnamon-sugar side down.
- Brush the wedges with butter and sprinkle with the cinnamon-sugar mixture.
- Bake 7-10 minutes or until golden brown.
- To serve: Pile the cinnamon-sugar chips on a serving plate.
- Drizzle with the Mexican Chocolate Sauce, scatter the strawberries over, and sprinkle with toasted almonds.
Mexican Chocolate Sauce: Measure 1 cup heavy cream into a glass microwaveable measuring cup or bowl. Add 2 Mexican chocolate tablets (I use Abuelita - approximately 3 ounces each). Microwave 3 minutes. Remove from the microwave and let sit 5 minutes. Stir in 1/4 - 1/2 teaspoon cayenne pepper and 1 tablespoon pasilla chile powder. Whisk until thickened. Serve warm.
Amount Per Serving
Calories 393 Calories from Fat 196
Percent Total Calories From: Fat 50% Protein 5% Carb. 45%
Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 11 g
Cholesterol 46 mg
Sodium 305 mg
Total Carbohydrate 45 g
Dietary Fiber 1 g
Sugars 19 g
Protein 5 g
Vitamin A 9% Vitamin C 71% Calcium 0% Iron 5%
Mexican Chocolate Sauce
Makes about 3 1/2 cups
9.3 ounces Mexican chocolate, (such as Ibarra), (3 3.1 ounce rounds)
1 1/2 cups heavy whipping cream
1 tablespoon New Mexican chile powder
1/2 teaspoon cayenne pepper
- Place the ingredients in a large microwave-safe container.
- Microwave 4 minutes on high.
- Remove from the oven and let sit 5 minutes. Whisk until thickened and smooth.
- If the mixture is still a little grainy, microwave for 1 minute, then whisk until smooth.
Amount Per Serving (1 1/2 – 2 tablespoons)
Calories 76 Calories from Fat 47
Percent Total Calories From: Fat 62% Protein 1% Carb. 36%
Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 6 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 6 g
Protein 0 g
Vitamin A 5% Vitamin C 0% Calcium 0% Iron 0%