With the NFL Conference Championships this coming weekend (Go Bengals?) and the Super Bowl not too far after that- I’ve already started browsing new and different recipes for dips, chips and wings to prepare for the most fun Sunday night of the season. Although my go-to dishes have almost always included buffalo chicken or BBQ in some capacity- l thought I’d venture into the scope of more sweet and sugary concoctions this time around to mix things up for both myself and my guests.
And thus, dessert nachos were born! With lightly fried tortillas coated with sugar and cinnamon, freshly whipped cream and an array of fruit and sundae toppings- this completely customizable dessert is sure to be a hit with anyone who may be looking for a break from all things salty, spicy or cheesy while they watch the game!
These are super easy and very quick to make- so you won’t miss any of the action (or the commercials.)
WHAT YOU’LL NEED:
6 SERVINGS:
TORTILLA CHIPS:
- Vegetable, peanut or safflower oil, for frying
- 10 medium flour tortillas
- 1 cup granulated sugar
- 1½ tablespoons ground cinnamon
TOPPINGS:
- ¾ cup heavy cream
- 3 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- ½ cup caramel sauce
- ½ cup hot fudge sauce
- 1½ cups raspberries
WHAT YOU’LL DO:
1. MAKE THE TORTILLA CHIPS: Heat about 2 inches of the oil in a medium pot over medium heat until a thermometer reads 350°F. Line a baking sheet with 2 or 3 layers of absorbent paper towels.
2. While the oil heats, cut the tortillas in half, then cut each half into 5 or 6 triangles. In a large bowl, whisk the sugar with the cinnamon to combine.
3. When the oil is hot, fry the tortillas until golden and crisp, 2 to 3 minutes. Remove the chips from the oil and drain on the prepared baking sheet. Let cool for 30 seconds to 1 minute.
4. While the chips are still hot, toss them in the cinnamon sugar to coat.
5. MAKE THE TOPPINGS: In the bowl of an electric mixer fitted with the whip attachment, whip the cream on medium speed until soft peaks form. Add the sugar and vanilla extract, and whip until medium-stiff peaks form.
6. Layer the chips on a serving platter. Drizzle the caramel sauce and hot fudge sauce over the chips, then add the raspberries and dollops of whipped cream. Serve immediately.
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You can swap/substitute the fruit, toppings, whipped cream (for marshmallow, more chocolate, etc.) for a variety of things depending on allergies, personal preference, or the type of mood you’re in when you serve these up- but I’m a very big fan of this version- which is the perfect combination of sweet, tart and creamy.
And I’ll have regular nachos to pick at during the Super Bowl, too. No worries!
xo
Coffee & Chiffon 