Wednesday, April 13, 2011

Crispy Tortilla wedges

Turn leftover Flour Tortillas into instant crisps for an awesome snack. They can be eaten by themselves or with dip/salsa. I experimented yesterday to see what would be the best. I had a big Sam's size bag of flour tortillas that needed to be eaten. The Enchilada Bake took some but not all of them. So I got out my pizza cutter and cut them into wedges, dipped and baked them for 10 minutes. Then came the tasting--YUMMY! Thumbs up from the hubby and kids too. I made one batch plain-just dipped not topping. Then used Seasoned Salt to top a batch then Garlic Pepper to top another. I prefer the plain or Seasoned Salt. Brian liked the Garlic Pepper ones--of course he likes a little heat with his food too ;)



Ingredients:
4 large round flour tortillas
1 stick of butter
1 TBSP Roasted Garlic Infused Oil
Seasoned Salt (Garlic Pepper Seasoning, or Fiesta Party for spicy)

Directions:
Pre-heat oven to 400 degrees. Melt butter in a small bowl. Stir in 1 TBSP Roasted Garlic Infused Oil. Use a pizza cutter to make 8 wedges out of each tortilla for a total of 32. Dip wedge into mixture and let the excess drip back into the bowl. Place wedges on an ungreased cookie sheet or stone. Sprinkle your seasoning choice on top. Bake 7 minutes or until brown and crisp.


**use Cinnamon Sugar from the Cinnamon Muffin Melts for the seasoning. It  will be like the Cinnamon Twist from T*** B***. Just melted butter, though. NO OIL! Garlic + Cinnamon = YUCK :D