This post sharing my dessert nachos recipe is written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own. This shop has been compensated by Acorn Influence, Inc. and its advertiser. All opinions are mine alone. #GoTortillaLand
You all know I love to cook and bake, and I love finding new products to experiment with. We’re almost to Cinco de Mayo when it’s all Mexican all the time at my house, but we cook Mexican dishes year round as I encourage my daughter’s love of the Spanish language she hears daily at school in her immersion program. I love spending a Sunday afternoon making authentic mole or rolling and steaming tamales. I have as much fun getting creative making my “cheater” chicken enchiladas or ramekin tamales when I need something a little faster with that Mexican flair.
This recipe falls into the latter category. It has a Mexican twist to it with the Mexican hot chocolate sauce (so delicious and easy!) and the cinnamon sugar tortilla chips that remind me of Bunuelos. At the same time, you won’t find this recipe in a traditional Mexican restaurant, though I think they should add it. Check out all sorts of other fun recipes using TortillaLand® tortillas. I love the inspiration for both their unbaked corn tortillas and unbaked flour tortillas.
I tested this recipe out for the first time in early April and brought it to a friend’s house to share for dinner. My son immediately asked me to make it for his half birthday in place of cupcakes. A friend’s daughter reluctantly took a single chip to be polite and on her second plate announced this is her new favorite dessert. I thankfully baked up some extra cinnamon sugar tortilla chips because this tray disappeared, and people wanted more.
These kind of winning dishes? They make me happy. Knowing every ingredient in every part of the dish and being able to pronounce them all? That makes me even happier. I include the tortillas for this dish. Unlike most tortillas I find in stores, the TortillaLand® unbaked corn and flour tortillas contain no carrageenan, an ingredient I try to avoid. The TortillaLand® unbaked flour tortillas I used in my dessert nachos use just wheat flour, water, canola oil, salt, and sugar.
Needless to say, the first time I spotted them at Costco in the refrigerated section, I picked them up to read in ingredients, as I do with all foods. When I saw the short ingredient list, they practically flew into my cart. If you use the Ibotta app (if you don’t, you need to start), take advantage of the offer for $1.25 off one package.
It’s a breeze to cook them up whenever want tortillas for enchiladas or quesadillas or any of the other hundred meals we enjoy with tortillas. They bake up in 60 seconds in a nonstick pan. I use my pancake griddle to do batches when we need a bunch. The Costco TortillaLand® unbaked flour tortillas come in a package with two 25 count bags. I freeze one bag and store the other in my fridge. Once my first bag is nearly empty, I start thawing the second bag in my fridge.
Also? $25 Costco cash card giveaway, so…. go enter!
A couple quick tips – just like regular tortillas, to help the tortillas separate cleanly, before I open the bag, bend it back and forth in each direction. When separating each tortilla, peel slowly and from each edge toward the center. And of course make sure to seal the bag after each use to ensure the unbaked tortillas don’t dry out (I’m looking at my son for that one).
But back to these beauties….
I had used the tortillas to make breakfast burritos for Mister Man – guys, my son is finally eating eggs! – and for plenty of lunch and dinner dishes. When I went back to Costco to get some more of these fantastic TortillaLand® unbaked flour tortillas, the fruit looked fabulous, so I ended up with a cart that included the tortillas, raspberries, strawberries, blackberries, and cheese. As I stared at the items waiting in checkout, inspiration struck. Dessert nachos. Simple and light, but satisfying and unique.
Want to see how to make these dessert nachos? Yes, it’s really this easy!
How to Make Dessert Nachos
Once I got home, I whipped up my favorite Mexican hot chocolate sauce – which essentially meant making my espresso hot fudge sauce and adding cinnamon and a bit of chili powder. This gave it a touch of a kick without overpowering other flavors. You can add these to your favorite hot fudge sauce, as well.
Next up, I baked the TortillaLand® flour tortillas to create the cinnamon sugar chip base. Honestly, these taste fabulous on their own, but made into nachos? Even better. All you need are the tortillas, melted butter or coconut oil, and cinnamon sugar. I like a 10:1 ratio of sugar to cinnamon, and this is the perfect amount for a potluck size batch.
Brush a tortilla with the melted butter on one side only. Be generous about the amount you slather on. Sprinkle the cinnamon sugar over the entire tortilla, and again don’t skimp. Use a pizza wheel to slice the tortilla in half, then slice twice more to cut the tortilla into six pieces. Place the wedges onto a silpat covered baking sheet in a single layer. Repeat with additional tortillas.
Bake your cinnamon sugar wedges at 425 for 8-9 minutes. While they’re baking, beat heavy cream with a bit of powdered sugar and vanilla to create your whipped cream. Slice your banana and strawberries, and set aside.
Once the cinnamon sugar wedges finish baking, assemble your dessert nachos. Place the baked tortilla chips onto a large plate or platter. Admire how beautifully your tortillas puffed out. They gain great texture because you used the TortillaLand® unbaked tortillas. I’ve tried this with “regular” flour tortillas, and they don’t puff up the same at all.
Layer the strawberries, blackberries, raspberries, and bananas over the chips. Feel free to add in other fruits you may have on hand. Blueberries or sliced kiwi would be fantastic as part of your dessert nachos, as well. Use a fork to stir your Mexican chocolate sauce, and drizzle it over the nachos. I prefer a fork to a spoon for drizzling, as the fork tends to disperse with fewer clumps. Spoon your whipped cream over the top, then stop to admire your beautiful dessert nachos.
Remind yourself that if you steal a bite now, everyone will know. My suggestion? Save a chip or three, and “forget” to put them on the platter with the rest of your dessert nachos so you can grab a bite for yourself. It’s the cook’s right, I promise.
Serve the dessert nachos immediately. Once assembled, you must eat them within an hour or two.
What if I want to make dessert nachos to serve later?
If you host guests the way I do, you want to do as much work as possible ahead of time. I don’t want to spend my entertaining time in the kitchen, and I know you don’t either. Fortunately, you can quickly and easily have your dessert nachos ready to go for guests.
Bake up your chips as described above. Once baked, let cool fully for ten minutes. Place them in an airtight container, being sure not to pack them so tightly that they break. Seal the container and store on your counter for up to two days.
Make your whipped cream before your guests arrive, and store in the coldest part of your fridge, tightly covered by plastic wrap. Just before assembling, whisk your whipped cream for about 30 seconds to return it to its full glory.
You can wash your berries and slice the strawberries ahead of time, as well. Hold off on slicing your banana until just before you assemble the dessert nachos, however. When it’s time for dessert, this takes less than a minute to pull together to wow your friends or family.
Have you ever tried dessert nachos? How would you top them?
Check the TortillaLand® for more fun tortilla inspired recipes!
Enjoy dessert nachos as a Cinco de Mayo dessert or any day you want something fun. This delicious and easy to assemble dessert looks incredibly fancy for a great wow factor. Bake your tortilla chips for a healthier option than frying, and watch this fantastic Mexican inspired dessert disappear.
- 5 TortillaLand® unbaked flour tortillas
- 3 T butter, melted
- 10 t sugar
- 1 t cinnamon
- 4 large strawberries, sliced
- 1 banana, sliced
- 1/2 c blackberries
- 1/2 c raspberries
- 2-3 t Mexican hot chocolate sauce*
- 1 c whipped cream
- Preheat oven to 425 degrees. Mix together sugar and cinnamon.
- Melt butter or coconut oil and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle cinnamon sugar over the tortilla and repeat for each tortilla. Use a pizza wheel to slice the tortilla into size triangles, cutting it in half then into thirds.
- Place tortilla triangles onto a baking sheet lined with a silpat or parchment paper. Bake for 8 minutes until puffed and golden.
- Slice fruit while tortilla chips bake.
- Arrange cinnamon sugar tortilla chips on a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with fresh whipped cream. Serve immediately.
*To make the Mexican hot chocolate sauce, add 1/4 t cinnamon and a pinch of chili powder to 2 cups of your favorite hot fudge sauce.
You can prep this ahead of time. Bake up your cinnamon sugar tortilla chips and store in an airtight container on the counter up to two days in advance. Make whipped cream just before guests arrive and whisk again just before serving. Wash and dry berries and slice strawberries that morning. Assemble the dessert just before serving.