Dessert Nachos
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
Fresh Whipped Cream
1/2 cup heavy cream
1 Tablespoon granulated sugar
1/2 teaspoon vanilla extract
Cinnamon-Sugar Tortilla Chips
8 small flour tortillas
3 Tablespoons unsalted butter, melted
1 cup granulated sugar
2 teaspoons ground cinnamon
Chocolate Sauce
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 Tablespoons granulated sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
Other Ingredients
1/2 cup diced strawberries
1/2 cup blueberries
Fresh Whipped Cream
1/2 cup heavy cream
1 Tablespoon granulated sugar
1/2 teaspoon vanilla extract
Cinnamon-Sugar Tortilla Chips
8 small flour tortillas
3 Tablespoons unsalted butter, melted
1 cup granulated sugar
2 teaspoons ground cinnamon
Chocolate Sauce
1/2 cup semi-sweet chocolate chips
1/2 cup heavy cream
2 Tablespoons granulated sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla extract
Other Ingredients
1/2 cup diced strawberries
1/2 cup blueberries
Directions:
For the fresh whipped cream:
Mix cream and sugar on high for 1-2 minutes.
Add vanilla and beat 1-2 minutes or until soft peaks form.
Chill until ready to use in recipe.
For tortilla chips:
Preheat oven to 400. Line baking sheets with parchment paper.
Set aside. Cut the tortillas into 8 even triangles.
Put in a bowl. Pour butter on top and toss until each triangle is fairly coated.
Mix sugar and cinnamon. Add 3/4 of the mixture to the bowl and toss triangles to coat.
Put triangles onto baking sheets. Bake in batches for 5 minutes, flipping halfway through.
Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
For the chocolate sauce:
Pour the chocolate chips in a bowl. Set aside. Combine cream, sugar, and corn syrup in a pan over low heat.
Bring to boil, stirring often. Remove from heat and pour over chocolate. Stir until chocolate is smooth, then stir in the vanilla.
For the nachos:
Pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce.
If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
Top the nachos with whipped cream and a sprinkle of cinnamon-sugar.
For the fresh whipped cream:
Mix cream and sugar on high for 1-2 minutes.
Add vanilla and beat 1-2 minutes or until soft peaks form.
Chill until ready to use in recipe.
For tortilla chips:
Preheat oven to 400. Line baking sheets with parchment paper.
Set aside. Cut the tortillas into 8 even triangles.
Put in a bowl. Pour butter on top and toss until each triangle is fairly coated.
Mix sugar and cinnamon. Add 3/4 of the mixture to the bowl and toss triangles to coat.
Put triangles onto baking sheets. Bake in batches for 5 minutes, flipping halfway through.
Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
For the chocolate sauce:
Pour the chocolate chips in a bowl. Set aside. Combine cream, sugar, and corn syrup in a pan over low heat.
Bring to boil, stirring often. Remove from heat and pour over chocolate. Stir until chocolate is smooth, then stir in the vanilla.
For the nachos:
Pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce.
If the chocolate sauce won't pour easily, try warming it in the microwave for 15 seconds, then stir and pour.
Top the nachos with whipped cream and a sprinkle of cinnamon-sugar.
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