Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light December 2001

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • 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.

  • 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.

  • NOTE: Assemble just before serving.

Nutrition Facts

341 calories; calories from fat 25%; fat 9.4g; saturated fat 5g; mono fat 2.4g; poly fat 0.4g; protein 4.7g; carbohydrates 60.4g; fiber 3.6g; cholesterol 8mg; iron 1.6mg; sodium 229mg; calcium 49mg.
Advertisement
Advertisement