Ugh, nachos. Those crispy salt covered chips, that flavor-packed shredded chicken and gooey cheese, delicious guacamole and dollops of sour cream that fill every bite. We’re drooling just thinking about the savory plate of goodness we love to feast on. Well, so long are the days when we can only have nachos for lunch and dinner. Now we can fulfill both our savory AND sweet tooth with scrumptious dessert nachos. Yes, you read that right! Dessert nachos!
These crispy tortilla chips are piled high with caramel sauce, hot fudge sauce and raspberries. But, we think you can put just about any of your favorite sweet treats on top of these nachos. The possibilities are endless here! Thank you, PureWow for this mouthwatering recipe!
Ingredients:
For the tortillas:
Vegetable oil
10 medium tortillas
1 cup granulated sugar
1 1/2 tablespoons ground cinnamon
For the whipped cream & toppings:
3/4 cup heavy cream
3 tablespoons granulated sugar
1/2 teaspoons vanilla extract
1/2 cup caramel sauce
1/2 cup hot fudge
1 1/2 cups raspberries
The first step is to make the tortilla chips. Heat about 2 inches of oil in a pot over medium heat until it reads 350 degrees. Line a baking sheet with a few sheets of absorbent paper. While the oil is heating, cut a tortilla in half, then cut the halves into 5 to 6 triangles. Mix together the sugar and cinnamon in a bowl. Once the oil is hot, fry the triangles until golden and place on the absorbent paper. While still a little hot, toss the chips in the cinnamon sugar mixture.
For the whipped cream, whip heavy cream in a mixing bowl until soft peaks form. Add the sugar and vanilla extract and continue whipping until medium-stiff peaks form. Or, you can just buy store-bought whipped cream if you want!
Once you’ve made the tortillas and whipped cream, you’re ready to assemble these mouth-watering dessert nachos. Layer the chips on a plate and drizzle with the caramel and hot fudge. Place raspberries on top and add dollops of whipped cream! Enjoy these sweet and satisfying dessert nachos!
