Ingredients
2
(8-inch) flour tortillas
2
tablespoons margarine or butter, melted
1
tablespoon cinnamon-sugar blend
“Salsa” (1/2 cup strawberry ice cream topping with 2 tablespoons chopped fresh strawberries and 1 tablespoon dried tropical fruit bits stirred in)
“Sour cream” (1/2 cup vanilla yogurt)
“Not-cho cheese sauce” (1/4 cup vanilla frosting, heated and colored with 3 drops yellow food color plus 1 drop red food color)
“Lettuce” (1/2 cup cut-up green chewy fruit snack rolls)
“Green olives” (slices of seedless green grapes with red dried fruit bits pressed into center of each)
Preparation
Heat oven to 350°F. To make chips, cut each tortilla into 8 wedges; place in large bowl. Drizzle with melted margarine; sprinkle with cinnamon-sugar blend. Toss to coat. Spread tortilla wedges in single layer on ungreased cookie sheet.
Bake at 350°F. for 8 to 12 minutes or until crisp and golden brown. Meanwhile, spoon “salsa” and “sour cream” into small serving bowls.
To serve, pile warm chips on serving platter. Drizzle chips with warm “not-cho cheese sauce.” Top with “lettuce” and “olives” as desired.
