Dessert nachos good enough you’ll want to eat them any time of day. Complete with homemade cinnamon sugar chips, whipped cream, homemade chocolate sauce, and fresh berries.
Question for you.
What’s a better way to kick off the weekend than with a plate full of cheesy, salty, greasy nachos piled high with all your favorite fixings?
A plate full of cinnamon-sweet, chocolate drenched dessert nachos of course.
I have my bachelorette party next weekend. It’s more low key than others I’ve been to (again, I’m 80 years old). All my gals are coming over and then we’re going out to dinner and then for drinks in Philly. I’m trying to think up an appetizer/cocktail menu for before dinner. Any suggestions?
These dessert nachos were one of my initial thoughts. Dessert before dinner is the best way to start a fun night out, right? NEVERMIND. Of course it is. I’m so excited!
The concept is simple. Think of everything you love about nachos. The crunchy tortilla chips, the juicy tomatoes, the melty cheese, the sour cream, you name it. Then, replace it with a sweet option. For the salty tortilla chips, I baked a batch of homemade cinnamon-sugar tortilla chips. I could eat just these chips and be forever content.
Homemade baked cinnamon-sugar tortilla chips are so simple. Grab some flour tortillas, cut into triangles, add melted butter and a heavy coat of cinnamon-sugar. Emphasis on the “heavy coating” of course. Bake them until crisp.
For the rest of the tasty nacho fixings we have fresh fruit and fresh homemade whipped cream. I’m not the hugest fan of sour cream on my nachos, but I am all about this sweet whipped cream.
Oh, and in place of cheese? We have tons of chocolate. Lots and lots of homemade chocolate sauce drizzled over every single chip. None of that chocolate syrup stuff. This semi-sweet chocolate sauce is the real deal! Feel free to make extra and pour it all over vanilla ice cream or even this homemade monkey bread. Can you imagine how good that would be?
Some variations:
Instead of strawberries and blueberries, try raspberries, chopped apples, or sliced bananas. Toasted coconut, pecans, and butterscotch chips. Or even some peanut butter chips. A little drizzled melted peanut butter on top never hurt anyone either. Or SALTED CARAMEL! Oh man. I just thought of that now. Looks like we’re doing round 2 this weekend!
Whatever toppings you add, make sure you start with the basic homemade cinnamon-sugar tortilla chips and don’t skimp on my homemade chocolate sauce.
Have fun with these dessert nachos! That’s what the weekends are about anyway.
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Dessert Nachos
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: serves 4
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Dessert nachos good enough you’ll want to eat them any time of day. Complete with homemade cinnamon sugar chips, whipped cream, homemade chocolate sauce, and fresh berries.
Ingredients
Fresh Whipped Cream
- 1/2 cup (120ml) heavy cream (no substitutions)
- 1 Tablespoon (15g) granulated sugar
- 1/2 teaspoon pure vanilla extract
Homemade Cinnamon-Sugar Tortilla Chips
- 8 small flour tortillas (6 inch diameter)
- 3 Tablespoons (43g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 teaspoons ground cinnamon
Homemade Chocolate Sauce
- 1/2 cup (90g) semi-sweet chocolate chips (or pure chocolate, chopped)
- 1/2 cup (120ml) heavy cream (no substitutions)
- 2 Tablespoons (30g) granulated sugar
- 2 Tablespoons light corn syrup
- 1 teaspoon pure vanilla extract
Additional Ingredients
- 1/2 cup (77g) diced strawberries
- 1/2 cup (70g) blueberries
Instructions
- For the fresh whipped cream: place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don’t whip too much or you will end up with curdled-looking whipped cream. Chill until ready to use in recipe.
- For the homemade tortilla chips: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
- For the chocolate sauce: pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often. Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
- For the nachos: pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce. If the chocolate sauce won’t pour easily, try warming it in the microwave for 15 seconds, then stir and pour. Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar. Enjoy immediately.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Wooden Spoon | Small Saucepan
- Additional Topping Ideas: Try adding sliced banana, chopped apple, a drizzle of salted caramel sauce, toasted pecans, toasted coconut, peanut butter chips, butterscotch chips, white chocolate chips, or a drizzle of melted peanut butter.
It tasted great, but following the directions straightforward, the tortillas were still flimsy and uncooked. I flipped them and all, any suggestions on what I’m doing wrong and how to fix it?
Hi Heidi! Sounds like they either needed some more time, or perhaps your oven could run a bit cool. Next time, try turning your oven up a bit and bake until the tortillas are crisp. Thank you for giving these a try!
Taking for dinner party. How do I store the chocolate sauce to pour over right before we are ready to eat it?
Hi Mary Beth, we would store the chocolate sauce in a microwave heat proof glass jar (like a ball jar) to reheat when it’s time to serve. It will thicken as it cools. Hope it’s a hit!
Easy & delicious. I’m in 7th grade and I made them for a school project. They were gone by the end of 2 days! My family LOVED them! That’s why I gave Miss Sally a 5 star. She earned it. Well done!
If you mix the assorted fruit with your whipped cream, it is easier to use as traditional Nacho/salsa scoops. Just don’t whip the cream too stiff.
OMG! Â Made these today for company, and we were blown away. Â The only problem we encountered, is that we were eating the chips as they came out of the oven!!!! Â Truly a 5 Star recipe, we used rhaspberries and blueberries, followed your recipe exactly. Â A very innovative idea, we have passed on the recipe to all, and directed everyone to your website.
Thank you Sally, and we are looking forward to trying more of your gems!
How far ahead can the tortilla chips be made?
A few days. They stay crunchy for about a week.
Hi Sally,
Can I prepare it in advance or will the nachos get mushy?
thanks!
Yes, you can prepare it in advance. The pita chips are very crunchy and will hold up just fine.
Delicious!
I made a small batch of those today with a leftover homemade tortilla from lunch yesterday and my mother and i devoured straight out of the oven 😀
The cinnamon sugar tortillas tasted so amazing on their own we didn’t even need any whipped cram or chocolate!