Around our house, there’s nearly always a stack of fresh tortillas in the bread basket.
In fact, tortillas are to my kitchen what the Internet is to the young adults who hang around said kitchen.
Just like the ‘net, tortillas are always there, and they can solve any problem in an instant. (Yeah, I know. Take that statement with a large grain of salt).
Need breakfast? Spread peanut butter on a tortilla, wrap up a banana, and you’re good to go.
Avocado getting ripe? Smash it up on a tortilla, throw in some turkey, and you’ve got lunch.
Heck, why not use the Internet to find new ways to use a tortilla? For instance, these dessert nachos.
Simple yet so delicious, you don’t really even need a written recipe. As long as you have Soft Flour Tortillas on hand, plus some fresh fruit and a little ricotta cheese, you’re in like Flynn.
First, the fruit:
Strawberries are at the height of their season right now, so they’re a great choice.
Dice up about a quart of berries, sprinkle them with just a touch of sugar, and stir in some shredded fresh mint.
Instant strawberry salsa! Peaches, pineapple, plums, and mango would all make great fresh salsas, too.
For the creamy dip, mix together 8 ounces ricotta cheese, 1/4 cup confectioners’ sugar, and 1/2 teaspoon vanilla until smooth.
Fold in 1 cup whipped cream to fluff it up. Store in the fridge for at least an hour, for the flavors to blend and marry. (Hence the plastic container I mixed in. I’ll put it all in a pretty bowl later).
Well hey there, Chloe! Chloe is the resident furbaby at our photo studio.
She’s very good about staying out of the kitchen area where we make the food, but nothing says she doesn’t give us the “sad eyes” treatment occasionally. Sorry girl, no nachos for you.
While the salsa and cream are resting in the fridge, let’s make the tortillas. You can skip to the recipe to see all the ingredient amounts and steps, then come on back here. I’ll just give you the highlights.
Mix the dough by hand, or machine.
Rest the dough, well wrapped.
Divide the dough into equal portions and roll flat.
Cook on an ungreased griddle until golden brown.
Ahem, Chloe. Yes, I mean it. No nachos for doggies. I promise I’ll make you some biscuits next time.
Back to our nachos. Lightly butter a cooled tortilla and cover it with cinnamon sugar. I love our Cinnamon-Sugar Plus for this. The sugar is extra-fine, so you get great coverage and fast melting.
Cut the sweet tortilla into wedges, and place sugar-side up on a foil-lined baking sheet.
Place the baking sheet under the broiler for 3 to 5 minutes, or until the sugar melts and begins to bubble.
Allow the chips to cool slightly, then serve with the sweet ricotta cream and fresh fruit salsa. A heaping bowl full of cinnamon nacho chips would also make a great addition to a dessert buffet, or an ice cream bar.
I’m wondering how good these would be when used as a base for s’mores? Anyone out there willing to give it a try, you know, for science?
**REMINDER** There is no printable recipe for these Dessert Nachos. Just use your favorite tortillas and fruits and make the recipe your own.
Other great uses for tortillas:
Okay Chloe, this one’s for you: Dog Biscuits