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Good 2 Eat: Dessert Nachos
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Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!
Dessert Nachos
Cinnamon Sugar Tortillas
10 small corn tortillas cut into triangles
¼ cup granulated sugar
1 Tbsp. cinnamon
Canola oil for frying
Toppings
1 banana, sliced
1 cup strawberries, chopped
¼ cup toasted pecans, chopped
¾ cup whipped cream
¼ cup chocolate sauce
¼ cup caramel sauce
Heat 1 ½ inches of oil in a large pot until it reaches 350°F. Line a baking sheet with paper towels. Combine sugar and cinnamon.
Cooking in batches of 3-4, cook tortillas for 1-2 minutes, flipping halfway through cooking. Tortillas should be golden brown and crispy.
Place on the lined baking sheet and sprinkle with the cinnamon sugar mixture immediately.
Fill the serving board with half of the tortillas, top with your desired toppings. Repeat the process once more.
Drizzle with chocolate and caramel sauces and top with whipped cream.
Notes
The tortillas can be made a day ahead; just store them in an airtight container on the counter. If you'd like you can warm in the oven for 10 minutes before layering with toppings.
Add toppings just before serving.
Apple Filling
8 apples, cored, and chopped
1 cup granulated sugar
1/3 cup brown sugar, packed
1/4 cup lemon juice
1 tsp. kosher salt
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup cornstarch
1/4 cup water
In a large pot over medium heat, add apples, sugars, lemon juice, salt, cinnamon, and nutmeg. Let simmer for 8 minutes.
In a small bowl, whisk together cornstarch and water, then pour over apples. Continue simmering until thickened, for 2 more minutes. Remove from heat and let cool completely.
If not using right away, place filling into freezer-safe containers and freeze until ready to use.
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