Robert Irvine's Dessert Nachos

Crispy cinnamon-sugar and chocolate tortilla chips piled with sweetened creme fraiche and a bright berry salsa.

Ingredients

• 6 flour tortillas, cut into wedges
• 3 tablespoons unsalted butter, melted
• 1/3 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons cocoa powder
• 1 cup creme fraiche
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 cup strawberries, diced
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1 tablespoon honey
• 1 teaspoon lime zest
• 1/2 cup chocolate sauce, for drizzling

Directions

1. Preheat the oven to 350 degrees F. Brush the tortilla wedges with melted butter.
2. Mix the granulated sugar and cinnamon; toss half the wedges in the mixture. Stir the cocoa into the remaining sugar mix and toss the other wedges.
3. Spread the wedges on baking sheets and bake until crisp, 8 to 10 minutes; cool.
4. Whisk the creme fraiche with the confectioners’ sugar and vanilla until smooth.
5. Combine the strawberries, blueberries, raspberries, honey, and lime zest to make the berry salsa.
6. Pile the chips on a platter, dollop with sweetened creme fraiche, spoon over the berry salsa, and drizzle with chocolate sauce.

Notes

Adapted from Robert Irvine’s dessert nachos, a fan-favorite sweet on Food Network.