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Monday, July 20, 2015

Chew on This | Cinnamon Sugar Tortilla Chips with Brown Sugar Peach Dip

"Inter-planet Janet, she's a galaxy girl. A solar system Miss from a future world. She travels like a rocket with her comet team. And there's never been a planet Janet hasn't seen. No, there's never been a planet Janet hasn't seen."

After spending some hours in the steamy hot box we call outside, we decided to bring our sticky bodies inside for some air conditioned relief. Once inside, the Boy wanted to just veg-out and watch a movie. Scouring every channel on tv, then paging through Netflix, he found nothing of interest. Suffering from a case of overheated whininess (!), he complained that there was absolutely nothing, nothing, nothing to watch. Grrr! My cranky, sweaty-ness pulled out the long forgotten dvds from my kids younger days and I told him to go to town. Schoolhouse Rock has been on rotation for the last hour, and it has been hard to pull myself away from tv. 

Schoolhouse Rock is classic! It was classic when my sister and I were kids. Figure Eight, Conjunction Junction, I'm just a Bill, Inter-planet Janet...oh man, I can so vividly remember waiting for a Schoolhouse Rock episode during Saturday morning cartoons. The Boy is entranced, giggling and thoroughly enjoying himself. I am, too. Yay childhood!!


Here's our recipe:

If you're enjoying cooler temperatures, or don't mind turning the oven on during a heat wave, take a few moments to make these spectacular Cinnamon Sugar Tortilla Chips. They're perfect on their own, but let me tell you, they are absolutley sublime paired with this Brown Sugar Peach Dip. 

Cinnamon Sugar Tortilla Chips and Brown Sugar Peach Dip

Tortilla Chips:
10 small flour tortillas
2 T butter, melted
1/2 C granulated sugar
2 t cinnamon

pastry brush, two cookie sheets lined with foil

Preheat oven to 350℉.

In a small bowl, combine your sugar and cinnamon, Stir to incorporate thoroughly. Set aside.

Next, lightly brush melted butter onto both sides of your tortillas, stacking them on top of each other as you go. Once tortillas are coated, slice tortilla stack with a very sharp knife. Make three cuts, forming six triangle stacks.

Using two cookie sheets, lay your tortilla triangles in a single layer onto the sheets. Generously sprinkle your cinnamon sugar mixture over the top of the tortilla triangles (you only need to coat one side). Place the tortillas into your preheated oven. Bake for 15-20 minutes, or until lightly browned. Remove from oven and allow chips to cool.

Brown Sugar Peach Dip:
1 T butter
1/4 C brown sugar
2-3 T heavy cream
pinch of salt
2-3 peaches, peeled, pitted, and chopped into small cubes

In a small sauce pan, over medium-low heat, add your butter and brown sugar. Stir until butter is melted and sugar crystals are mostly melted. Carefully add in your heavy cream, stirring continuously while pouring the cream into the pan. Add in your pinch of salt and stir until sauce thickens a bit and coats the back of a spoon. Gently fold in your peaches. Cook the peaches until warmed through, about 3 minutes.

Pour your Brown Sugar Peach Dip into a bowl and serve with your yummy Cinnamon Sugar Tortilla Chips. Enjoy!

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