Or, have it last. This dish can work as an appetizer or a dessert. We like to call it a “dessertitizer.” My kids think this is the coolest thing. I serve it on a platter like they would serve regular chips and salsa at a restaurant.
The salsa is made with peaches, strawberries, and cherries—whatever I have on hand. But you can use whatever you think would taste good. I also made up a little dish of “sour cream” to go with it, which I made from mascarpone cheese, yogurt, and a little bit of sugar. But anything white and creamy lying around in your fridge will do—cream cheese, sour cream, cottage cheese, etc.
My friend first showed me these after eating them at a party last year. She tried them lots of different ways, using regular store bought tortillas, and the uncooked variety, and these uncooked store bought tortillas were by far the best choice.
I posted about this on sophistimom about a year ago, if you’d like to see instructional photos.
4 uncooked tortillas (I use the TortillaLand brand, which is in the refrigerator section of some supermarkets, and at Costco)
2 tablespoons butter, melted
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees (180 degrees celsius). Using a pizza cutter or a pastry cutter, slice tortillas into wedges.
2. Place wedges on 2 baking sheets lined with parchment paper. Brush each wedge with melted butter. Combine cinnamon and sugar and sprinkle over the tops of all the wedges.
3. Bake for 10-12 minutes, or until the tortilla chips are crisp and golden brown. Allow to cool or serve warm with the salsa.
2 peaches, cut and peeled
6 cherries, pits and stems removed
5 strawberries, leaves and stems removed
1. Put all ingredients into a food processor and pulse until all is finely chopped.
Sweet “Sour Cream”
3 tablespoons mascarpone cheese (or cream cheese)
2 tablespoons yogurt
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
Whisk all ingredients until smooth.