4 9" flour tortillas
1/4 cup melted butter
1/4 cup sugar
1 teaspoon cinnamon
1/2 cup Spicy Mexican Chocolate Sauce
1 pint fresh strawberries, halves
2 tablespoons toasted sliced almonds
Preheat oven to 400°.
Separate the tortillas, stack them, and cut them in half, then quarters, then eighths.
Brush the tortilla wedges with a little butter.
Mix the sugar and cinnamon and sprinkle on the tortilla wedges.
Place them on a parchment-lined baking sheet cinnamon-sugar side down.
Brush the wedges with butter and sprinkle with the cinnamon-sugar mixture.
Bake 7-10 minutes or until golden brown.
To serve: Pile the cinnamon-sugar chips on a serving plate.
Drizzle with the Mexican Chocolate Sauce, scatter the strawberries over, and sprinkle with toasted almonds