As if nachos weren’t already the guiltiest of all food pleasures, we went ahead and upped the ante a bit with this recipe for dessert nachos.
Homemade tortilla chips dusted in cinnamon and sugar and piled high with strawberry compote and whipped cream make for an excellent summer treat to be shared at backyard barbecues, birthday parties, or picnics.
Infused with whimsy and childlike abandon these naughty nachos are reminiscent of county fairs and block parties—some of our favorite summer pastimes.
2 cups strawberries, hulled and halved
1/4 cup sugar, plus 1 teaspoon for chips
1 teaspoon ground cinnamon
4-6 flour tortillas
3 tablespoons butter, melted
Whipped cream, for topping
Start by making your tortilla chips: in a small bowl combine the cinnamon and sugar. Brush your tortillas evenly with melted butter and sprinkle with the cinnamon-sugar mixture. Using kitchen shears, cut each tortilla into 8 triangles. Spread the tortilla points sugar side up onto a large baking sheet. Bake in the oven at 375°F for 8 to 10 minutes or until crisp.
While the tortillas bake begin making the strawberry compote: in a small saucepan combine your strawberries and 1/4 cup of sugar. Heat the mixture at medium heat, stirring frequently until your sauce is bubbly and begins to thicken.
Remove your chips from the oven once ready.
Over slightly cooled tortilla chips pour strawberry compote; top with whipped cream and an extra sprinkle of cinnamon.
Serve warm or chilled.