Yogurt and Strawberries

Yogurt and Strawberries

Make a sweet tostada bowl out of a beetroot tortilla, I placed in my taco bowl pan and baked for about 8 minutes.
I melted about 1/4 cup of Dark melting chocolate and added 1/2 tsp FCC Hatch Red Chile Powder.
Stir until smooth and glossy.
Dip the edges of the tostada bowl and berries in the chocolate.
Set them in the fridge for about 15 minutes to set.
Then add 1/3 cup Lime Greek yogurt and topped with the sliced berries and sprinkle with more Red Chile Powder.
Enjoy!!!

Recipe by Linda Zigler from Fresh Chile Cookin'! group on Facebook. 

 

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!