Best Creamy Dessert Nachos With Tropical Fruit Salsa Recipes

Nachos With Fruit Salsa image

Provided by Karen From Colorado

Categories Sauces

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups strawberries, hulled and diced
2 large kiwi fruits, peeled and diced
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can pineapple, tidbits drained
1/4 cup sugar
1 teaspoon cinnamon
10 (7 -8 inch) flour tortillas
1 (8 ounce) package cream cheese
1/2 cup orange juice
3 tablespoons honey

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 image

Provided by Robert Irvine : Food Network

Categories dessert

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 18

4 cups store-bought flour tortilla chips, unsalted
1 tablespoon ground cinnamon
1 tablespoon granulated sugar
1 cup grated semisweet chocolate
1 cup grated white chocolate
1 cup Creme Fraiche, recipe follows
1 cup Warm Berry Salsa, recipe follows
1 cup sour cream
1/2 cup heavy cream
1/4 cup confectioners' sugar
2 tablespoons orange-flavored liqueur, such as triple sec
1/2 cup granulated sugar
1 tablespoon liqueur of choice, such as orange-flavored cognac
1 tablespoon butter, at room temperature
1 tablespoon white wine vinegar
1/4 cup blueberries
1/4 cup raspberries
Hot sauce, chile-garlic sauce, diced peppers or chile seeds, optional

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.