Creamy Dessert Nachos With Tropical Fruit Salsa Recipes

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Combine chopped and drained fruit in a small bowl.
• Cover and chill for up to 4 hours.
• Combine sugar and cinnamon in a shallow dish.
• Brush 1 tortilla at a time lightly with water on both sides.
• Cut tortilla into 6 wedges.
• Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
• Arrange in a single layer on a foil lined baking sheet, sugared side up.
• Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
• While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
• Stir over low heat until sauce is smooth.
• To serve nachos, mound chips on individual serving plates.
• Pour some of the sauce over chips.
• Top with fruit salsa.