CREAMY DESSERT NACHOS WITH TROPICAL FRUIT SALSA
Nachos for dessert!? That's right?fresh fruit over a creamy topping on cinnamon-dusted crispy tortillas. Genius!
Provided by My Food and Family
Categories Home
Time 47m
Yield 8 servings, 3 topped chips each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
TROPICAL DESSERT NACHOS
Like your nachos sweet and fruity? Then dip into these pineapple-topped, coconut-sprinkled chips, pronto. You can thank us later.
Provided by My Food and Family
Categories Home
Time 25m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Arrange pita chips on large platter.
- Beat cream cheese spread and milk until blended; stir in COOL WHIP. Spoon evenly over chips.
- Drizzle with chocolate; top with remaining ingredients.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
DESSERT NACHOS
Provided by Trisha Yearwood
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
DESSERT NACHOS
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
- Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
- In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
- Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
- Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.
DESSERT NACHOS
Steps:
- In a large microwave-safe bowl, microwave the tortilla chips for 1 minute on high. Mix the brown sugar with the cinnamon in a small bowl. Sprinkle the warm tortilla chips with the cinnamon sugar and toss to coat. Lay out the chips on a flat serving plate or baking sheet.
- In a microwave-safe bowl, microwave the speculoos until slightly thinned, 1 to 2 minutes. Pour it over the tortilla chips, then sprinkle with the sliced strawberries.
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DESSERT NACHOS - I AM BAKER
From iambaker.net
Estimated Reading Time 5 mins
- In a medium bowl combine cream cheese, butter, vanilla, and confectioners sugar. Stir to combine. The glaze should be smooth.
- On a large plate, add 1/3 of the chips, fruit, and cream cheese glaze. Repeat two more times, ending with the remaining glaze. (If there is some left over it can be stored in an airtight container for 2 weeks in the refrigerator.)
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- place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don’t whip too much or you will end up with curdled-looking whipped cream. Chill until ready to use in recipe.
- Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. 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.
- pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often. Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
- 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 leftover cinnamon-sugar. Enjoy immediately.
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