Estimated Total Time: 20
3 tablespoons butter, melted
10 teaspoons sugar
1 teaspoon cinnamon
4 large strawberries, sliced
1 banana, sliced
1/2 cups blackberries
1/2 cups raspberries
2-3 teaspoons Mexican hot chocolate sauce*
1 cup whipped cream
Preheat oven to 425℉. Mix together sugar and cinnamon.
Melt butter and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.
Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.
Slice fruit while tortilla chips bake.
Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.
Notes*To make the Mexican hot chocolate sauce, add 1/4 t cinnamon and a pinch of chili powder to 2 cups of your favorite hot fudge sauce.
To prep in advance, bake cinnamon sugar tortilla chips and store in an airtight container on the counter up to two days in advance. Make whipped cream in advance and whisk again just before serving. Wash and dry berries and slice strawberries that morning. Assemble the dessert just before serving.
Find more delicious recipes by visiting honestandtruly.com. Recipe and photo by Honest & Truly.