Chips and salsa are one of the most taken-for-granted snacks at a party, right? Well, I decided to give it my own twist. After a short adventure to one of the local strawberry farms, I found myself staring at 14 pounds (not counting what the kids ate while we were picking) of freshly picked summertime goodness. What to do, what to do. Then it hit me… Strawberry Mango Salsa! But how would we eat this yummy salsa? While a spoon works just fine, that won’t work at your typical picnic or party. Why not make your own Chocolate Tortilla Chips? Trust me, I’ve never made flour tortillas before, and it was easier than I thought. If you want to be a hit at your next get together, check out this recipe for Strawberry Mango Salsa with Chocolate Tortilla Chips.
- 3 1/2 cups unbleached white flour
- 2/3 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup vegetable shortening
- 1 1/4 cups water
- 1/2 cup butter, melted
- 1/3 cup cinnamon sugar (combine 1/3 cup sugar and 1/2 tsp ground cinnamon)
- 3 cups sliced strawberries
- 2 cups diced mango (approximately 2 large or 3 medium-sized fruit)
- juice from 2 small limes
- 1/4 cup torn, fresh mint leaves
- Mix together the flour, cocoa powder, sugar, and baking powder in a mixing bowl.
- Cut in the shortening with a fork or pastry cutter, until the mixture looks like coarse crumbs.
- Add the water and mix, adding a little more flour if necessary.
- Preheat a skillet over medium heat.
- Preheat oven to 350 degrees F.
- Knead the dough for about 1 minute, then divide the dough in half.
- Roll each half into 12 balls; roll each ball into a tortilla with a rolling pin.
- Cook for about 1 minute on each side, until lightly browned.
- Place cooked tortillas on a plate. Brush with melted butter and sprinkle with cinnamon sugar. Stack tortillas on top of each other, pancake-style.
- When half of the tortillas are cooked, cut the stack into 6 wedges.
- Spread out wedges in a single layer on a parchment-lined baking sheet.
- Bake wedges for 8-10 minutes to crisp chips.
- Cool and serve with salsa.
- Combine ingredients in a glass bowl and refrigerate.
- Allow flavors to blend for at least 1 hour before serving.
- You can also make "vanilla" tortilla chips by brushing premade flour tortillas. Brush with melted butter, sprinkle with cinnamon sugar, and follow the same baking instructions.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.
Keia Blake says
Wow this looks amazing! My family would LOVE it! Pinned to refer to later 😀
Thank you!
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debcb says
Great and thanks for pinning!
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Phyrra says
I need to make this! pinning. Thank you so much!
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debcb says
You’re welcome. Hope you have time to make it!
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coolchillmom says
Can I just say pure genius on chocolate tortilla chips? what could be more Mexican than chocolate and tortillas!
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debcb says
Exactly. I can’t wait to try this myself!
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Christina S says
This looks delish! Definitely something that would go over well at our house.
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Barbara Gulin says
Thanks! It was popular over here!
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Laura says
Wow! That salsa looks so good. I’m going to pin this. Thanks!
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Kristine Foley says
Oh my word! I could live on salsa! This looks and sounds amazing!
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Brooke says
ohh I want to try this with the vanilla tortillas. That sounds so yummy!
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amber.m says
Nom nom nom!
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Amber says
I’m obsessed with mangoes right now, so I’m going to try this asap. My kids will love it too I’m sure!
debcb says
I love mangoes on fish too. Here’s another recipe you’ll love! http://dev.debcb.com/mahi-mahi-with-black-bean-and-mango-salsa
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