I love strawberries. And I love nachos. But I wouldn't think to put the two together. And yet, strawberry nachos are an idea whose time has come. These are nachos made with sweet, homemade flour tortilla crisps and a strawberry dessert sauce. This brilliant Strawberry Nachos recipe is by Cheryl D. Lee of the blog Black Girl Chef's Whites. Check out her original blog for a photo tutorial on those tortilla crisps. We've got the recipe below. Can't you just taste those light, crunchy "chips" with that decadent sauce?
Strawberry Nachos via Black Girl Chef's Whites
Cinnamon and Sugar Tortilla Crisps
4 burrito size flour tortillas, cut into 32 pieces
4 ounces (1 stick) melted butter
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
- Heat oven to 350 degrees.
- Cut the tortillas in half, then half again. Cut each quarter in half, then each eighth into three triangles.
- Place the tortillas into a large bowl.
- Melt the butter, then stir in the cinnamon and sugar.
- Pour the melted butter over the tortillas and toss to coat completely.
- Divide the tortillas between two parchment or silicone lined sheet pans.
- Bake 10 minutes, then stir and turn to allow them to crisp up.
- Bake another 3-5 minutes until browned and crisp.
- Remove from the pan and let cool completely.
2 pounds fresh strawberries, large dice
1 cup white wine
1/2 cup vanilla sugar or 1/2 cup sugar + 1 teaspoon vanilla extract
1/8 teaspoon ground allspice
- Combine all ingreidents in pan. Bring the mixture to a boil, lower the heat slightly, and boil for 10 minutes.
- Remove pan from heat and cool completely.
- Refrigerate the sauce until ready to use.
Makes about 4 cups of sauce.
To make the nachos simply pile a plate or platter with the seasoned chips. Drizzle the Strawberry Wine Dessert Sauce over the top. If desired, top with a scoop of plain Greek yogurt or sour cream. (Adriana's note: These would be great with chocolate syrup drizzled on as well!)
Image via Cheryl D. Lee