I know I say this a lot so it’s probably losing its credibility…..but guys, these are Dangerous with a capital D!
I decided that I needed to christen my new deep fryer (Tuck) with something delicious, but also simple so that I could keep it a no-fail situation for my first time using it. Plus, you may have noticed already, but I’m really getting into Cinco de Mayo as a theme to go with this year and churros with hot chocolate are just a well known classic Mexican food that I wanted to do something with. I feel liked I missed my Valentine’s Day opportunities for the most part and then I slacked big time on St. Pattie’s and Easter themed ideas. Now I have to start making up the difference for the rest of the year and getting into every available holiday that’s left.
I mean, I know that Cinco is a Mexican holiday and everything but it’s totally cool with my gang that we embrace it this year because, wow, do they love Mexican food. They love it so much that we had tacos like 5 nights in a row last week.
I’ve mentioned here on the blog many times how I make tortillas myself because there is just no finding good ones around here and with the insane rate that we go through them I usually have to make a lot or there’s risk of bloodshed (kidding). It’s a bigger production then I’m in the mood for on most days. That’s why when I do feel like rolling out a bajillion tortillas they are a hot commodity and my brother Chase is hands down my biggest fan.
The guys in my fam (and I suspect this is a law that applies to every other male on the planet also) are basically helpless when it comes to making their own food in the kitchen aside from the basics like ham and cheese sandwiches or heating leftovers, and even then it’s sketchy.
There are a few exceptions to that law though, and one is Chase’s practiced skills at making quesadillas whenever I’ve got tortillas made. Not that it requires a lot of culinary skills to pan-warm a tortilla stuffed with chicken and cheese, but even I have to admit he’s got it down to a science to get his cheese to ooze out just right so that it crisps up and sticks on the outside of the tortilla. Yep, he could live on quesadillas if I had the motivtion to make tortillas more often.
What I’m getting at here is what makes these chips so amazing. I think one of the main reasons they seem so extra dangerous to me is that I found a way to shortcut the process and make them really easy to crank out. At least way easier than I thought they’d be. I cheated by throwing all attempts at perfection to the wind and just rolling the tortilla dough into big sheets and cooking them on my pancake skillet. The end result is a combination of perfect and then very ugly chips, but guess what? Nobody cared.
I mean, if you’re making them for a party and you want to impress, by all means cut them all completely symmetrical and even. But if you’re making them for a munchy hoard or just your homies to devour, it’s not worth the time because they taste amazing either way.
Another thing that I probably shouldn’t tell you is that these are just as good when you leave them plain with just some salt and trade out the sweet hot chocolate with salsa and guacamole. That was a huge hit last week that I know I’ll be doing a lot more often now that everyone knows about them. What is it about crispy salty carbs that’s so addictive? Don’t forget that I warned you guys…….