Now that movies are readily available on television with a simple click of a button, movie night has become part of our weeknight routine. After dinner, we select a family movie and watch until bedtime. With movie night, come movie snacks. Snacks with ingredients at hand are always the easiest and most convenient to prepare.
One of my favorite ingredients to use in snacks and appetizer recipes is Cacique Crema Mexicana. It’s the perfect base to create sweet or savory sauces, drizzles and dips as an accompaniment to any dessert or hors d’oeuvre. By blending the Crema Mexicana with herbs and spices, you can create aromatic dips for chips or spreads for sandwiches. When adding dry ingredients such as a few teaspoons of sugar, cacao, cinnamon and even coffee granules, desserts take on a whole new life with just a little drizzle. Serve on cheesecakes, bread puddings, and ice cream. In this case, I served it with cinnamon sugar potato chips; resembling the familiar and comforting taste of churros dipped in chocolate sauce.
One movie we are looking forward to enjoying at home in a few months is The Book of Life. Cacique wants you to join the celebration with the release of the movie and enter The Book of Life Sweepstakes here. By entering, you have the opportunity to win a VIP movie experience for you and three guests in Los Angeles featuring a behind-the-scenes studio tour and private screening. Not a bad way to start 2015!
Good luck and enjoy the show!
Churro Chips with Mexican Chocolate Crema
Serves 4, makes 1 cup Mexican chocolate crema
Ingredients
2 large russet potatoes, rinsed (do not scrub)
1/2 cup unsalted butter, melted
4 tablespoons granulated sugar
1 tablespoon cinnamon powder
2/3 cup Cacique Crema Mexicana
4 tablespoons ground Mexican chocolate (or hot cocoa powder)
Method
Preheat oven to 350° F.
Slice potatoes with a mandolin to 1/8″-inch thickness.
Place potato slices in a bowl and add butter. Toss to combine.
Arrange potato slices on baking sheets in a single layer. Cook for 20 minutes or until potatoes begin to brown. Remove from oven and immediately lift each slice with a small spatula, making sure potatoes don’t stick to the sheet.
In a small plate combine sugar and cinnamon. Place chips two at a time on cinnamon sugar mixture, sprinkle thoroughly covering both sides of each chip.
In a small bowl, combine crema and chocolate. Whisk until thoroughly combined. Serve churro chips with a side of Mexican chocolate crema.
This is a compensated post in collaboration with Cacique Inc. and Latina Bloggers Connect. All opinions are 100% my own.
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