Azteca Appetilla Recipes

HAVE A FIESTA THIS FRIDAY!

CHOCOLATE DIPPED CINNAMON CRISPS

Ingredients:
1 package Azteca® Bake & Fill Salad Shells
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 375 degrees
Cut each unbaked shell into 8 pie shaped wedges
Place in a single layer, on ungreased baking sheets
Bake for 4-7 minutes or until light golden brown
Cool baked wedges on wire rack or paper towels
In a small saucepan over a low heat, melt chocalate chips & shortening, stirring constantly
Remove from heat; place pan in warm water to keep chocolate soft
Line clean baking sheets with waxed paper
In a plastic bag combine sugar & cinnamon
Gently shake a few shell wedges at a time in sugar mixture
Dip wide end of each wedge in melted chocalate
Place on waxed paper; refrigerate until chocalate is set
Makes 32 wedges.

Prep time: 30 minutes