This post was written by my foodie sister Robin, who is now sharing all of her favorite recipes and kitchen tips regularly on the new “Make It and Love It – in the KITCHEN” portion of this blog. Try a few of her recipes…your belly will thank you! -Ashley
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I love nachos. Any time, any where. They are my favorite. At a restaurant, they are always my first choice for an appetizer. I think it is because there are many components to nachos and it can easily be shared with a crowd. It’s full of every kind of yummy goodness, layered on top of each other.
On the other side of the coin—I have a sweet tooth. So I came up with my take on DESSERT NACHOS!!!
Crispy and chewy cinnamon/sugar chips, scoops of creamy vanilla ice cream, drizzles of your favorite sweet toppings, some added fruit slices…….oh yum, time to start scooping!
And yes, this is crazy delicious. Crazy fast. And crazy addicting. Seriously, once you start, there’s no stopping……mmmmmmm!
Who needs cake when you can make these really simple Dessert Nachos? In minutes?
And the combination is like a delicious ice cream sundae……except ditch the spoon and transport each bite into your mouth with a crispy and sweet dessert chip. Really, you’ve just gotta try it!
Okay let’s get the party started!!
Here is what you need for 2-3 people–
First, mix the sugar, cinnamon, and salt in a shallow bowl, before making the chips.
When the tortillas are done, let them sit on a paper towel for just a bit. You want the oil still glistening on the chips so that when you toss them in the cinnamon/sugar mixture they will stick to the chips.
Then arrange on your plate.
Now for the fun part. Place a few scoops of ice cream and drizzle your favorite toppings. I used hot fudge, caramel, and honey on my 3 scoops of ice cream. All were amazing!
The chopped strawberries with the added mint leaves make this to die for!
Impress your friends with this new take on the classic ice cream sundae.
It will make a memorable dessert—guaranteed!
Excuse me for a bit so I can put a little in my belly!
Dessert Nachos — Recipe Card:
serves 2-3 people
Mix together the sugar, cinnamon, and salt in a wide shallow bowl or plate. Cut the tortillas into fourths (flour tortillas into sixths). Heat your fry pan with 1/4 inch of canola oil. It is ready when the oil boils when it is touched with the tortilla. Brown the the tortillas on both sides. Drain the fried chips for a minute or two but still has oil glistening on the surface and dredge them in the sugar and cinnamon mixture. Arrange the tortillas on a plate and top them with a couple of scoops of ice cream. Drizzle the with your favorite toppings and accompany with the chopped strawberries and mint (and other desired toppings). Enjoy!