Tuscan Cheese Tortilla Chips
A quick and tasty appetizer too sophisticated to call nachos. Simply spread Challenge Roasted Garlic & Herb Butter on flour tortillas, top with cheese, bake, cut, and serve.
- 1 package 8-inch Flour Tortillas (10 count)
- ½ tub Challenge Roasted Garlic & Herb Spreadable Butter (7 Tablespoons)
- 4 ounces shredded Parmesan and Romano cheese blend
Preheat oven at 375 degrees. Line a large baking pan with foil.
Spread a thin layer of Challenge Roasted Garlic & Herb Spreadable Butter evenly on both sides of flour tortillas (one teaspoon of butter per side). Place tortillas on a foil line baking pan. Two 8-inch tortillas will fit on a large baking pan.
Sprinkle topside of each tortilla with1 to 2 Tablespoons of shredded cheese.
Cut each 8" tortilla into 8 wedges. (A pizza wheel cutter works well for this.)
Bake for 7 minutes or until the edges of the tortillas begin to brown and the cheese appears toasted. Serve warm or cooled.