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Preheat oven to 425°F. Coat a large baking sheet with cooking spray; set aside. In a small bowl, combine 1 tablespoon sugar and the cinnamon. Lightly coat both sides of each tortilla with cooking spray. Sprinkle both sides of each tortilla lightly with the sugar mixture. Cut each of the tortillas into eight wedges. Place wedges in a single layer on the prepared baking sheet. Bake for 6 to 8 minutes or until lightly browned and crisp, turning once halfway through baking. (Tortilla wedges will continue to get crisp as they cool.)
Meanwhile, in a small bowl, combine cream cheese, sour cream, orange zest, 2 tablespoons orange juice and the remaining 1 tablespoon sugar. Whisk until smooth. Set aside. In a medium bowl, combine melon and the remaining 2 tablespoons orange juice.
To serve, divide tortilla wedges among six dessert plates. Spoon melon mixture onto tortilla wedges. Spoon cream cheese mixture atop fruit.