FOR YOUR TABLE
Dessert Nachos
Recipe and image courtesy of Julie Evink
- 180 mL (¾ cup) sugar
- 20 mL (4 tsp) cinnamon
- 8 (25-cm/10-in) soft fajita tortillas
- 290 mL (6 Tbsp) butter, melted
- 250 mL (1 cup) ice cream
- 250 mL (1 cup) strawberries, hulled and chopped
- 1 banana, peeled and sliced
- 30 mL (2 Tbsp) chocolate syrup
- 30 mL (2 Tbsp) caramel ice cream topping
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Preheat oven to 180 C (350 F).In a small bowl, combine sugar and cinnamon; set aside. Lightly brush one side of each tortilla with melted butter. Sprinkle 15 to 30 mL (1 to 2 Tbsp) of the cinnamon-sugar mixture over each tortilla. Use a pizza cutter to cut each tortilla into wedges. Place wedges on an ungreased cookie sheet, sugar side up; bake 10 to 12 minutes or until chips are puffed up and just turning golden brown.Remove from oven and let cool.Arrange cooled cinnamon chips on a serving plate or individual plates. Top with ice cream, strawberries, banana, chocolate syrup and caramel ice cream topping.Makes 4 to 6 servings.
Notes: Alternative topping ideas include blueberries, raspberries, pineapple tidbits, whipped cream, chocolate chips and nuts.
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