Southwest Chocolate Stack-Ups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lisa Keys won second prize in the amateur division with this recipe. She works as a physician's assistant in a private pediatric practice and lives in Middlebury, Connecticut. Ingredients:
1/2 cup semisweet chocolate chips (such as hershey's) |
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened |
1/2 cup sugar, divided |
1/2 teaspoon vanilla extract |
1 (8-ounce) container frozen fat-free whipped topping, thawed |
1 tablespoon unsweetened cocoa (such as hershey's) |
1/4 teaspoon ground cinnamon |
6 (6-inch) flour tortillas, each cut into 4 wedges |
cooking spray |
2 cups sliced fresh strawberries |
1/4 cup semisweet chocolate minichips (such as hershey's) |
8 tablespoons chocolate syrup (such as hershey's) |
Directions:
1. Preheat oven to 350°.
2. Place 1/2 cup chocolate chips in a small glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, and vanilla in a medium bowl, and beat with a mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.
3. Combine 1/4 cup sugar, cocoa, and cinnamon in a small bowl. Place tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan, and cool on a wire rack.
4. Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle tortilla stack with 1 tablespoon syrup. Repeat procedure with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.
5. NOTE: Assemble just before serving.
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