Creamy Dessert Nachos With Tropical Fruit Salsa Food

NACHOS WITH FRUIT SALSA

Steps:

• Combine chopped and drained fruit in a small bowl.
• Cover and chill for up to 4 hours.
• Combine sugar and cinnamon in a shallow dish.
• Brush 1 tortilla at a time lightly with water on both sides.
• Cut tortilla into 6 wedges.
• Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
• Arrange in a single layer on a foil lined baking sheet, sugared side up.
• Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
• While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
• Stir over low heat until sauce is smooth.
• To serve nachos, mound chips on individual serving plates.
• Pour some of the sauce over chips.
• Top with fruit salsa.

DESSERT NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
• Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
• In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
• Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
• Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.

CREAMY DESSERT NACHOS WITH TROPICAL FRUIT SALSA

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.