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I’d be lying to you if I didn’t say these are my new addiction. Cinnamon sugary goodness all over a tortilla chip then dipped in whipped cream? I mean, what’s better than that?
Really, I first discovered these at Lime Mexican Grill. They were deep fried, golden and delicious, but I knew I couldn’t have a deep fried treat everyday. So now, I bake these. They are really just as good. Coated in butter, dusted in cinnamon sugar and then baked to a crispy perfection. These are the amazing dessert that I have been making for months now.
Honestly, I was eating waaaay to many of these. They are so delicious, but not good for my new year’s resolutions, so I decided to stop….
I now just make them in the toaster oven. Smaller portions so I can eat them all, because really. I have no control. I will eat through the whole batch. This is my way of being “healthy” hahaha…
Anyway, this recipe is the perfect finale to Taco Tuesday. Give it a try, let me know what you think and send me a pic of it! It doesn’t have to be pretty, I just want to see it!
The classic deep fried Mexican dessert chips get a healthy (yet unnoticeable twist)… they’re baked!
3 ten inch flour tortillas
1/3 cup sugar
2 tsp. cinnamon
4 tablespoons butter, melted
1/2 cup heavy whipping cream
4 tablespoons powdered sugar.
Preheat oven to 350 degrees. Line baking sheet with aluminum foil. Combine sugar and cinnamon, set aside.
Cut tortilla into triangles and lay them out on baking sheet. Brush one side with the melted butter and then dust generously with cinnamon sugar. Flip them over and repeat on the other side.
Bake for 10 minutes or until golden and crispy. Remove from oven and let them sit out for 5-10 minutes while you prepare the whipped cream.
Beat the heavy cream on high until it starts to thicken. Add in powdered sugar and continue beating until it reaches desired consistency (I like it until soft peaks form).
Serve chips warm with whipped cream on the side.
Keywords: Mexican, dessert
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