Around these parts, we get excited for football season. So much so that I had to whip up a little dessert for the first game.
This dessert has been in my head for quite a while. We usually reserve buñuelo type chips for New Year’s Eve but the first night of the NFL season called for a treat. With all the great peaches and strawberries I have been eating this summer I knew I wanted to add them to a dessert. And what better way to add them but to Nutella-like nachos!
I was going to attempt a sugar-cinnamon quesadilla with the salsa as the filling, but this came out so good I will leave the quesadilla for another time.
Go ahead and whip this up for a special treat. It will be so worth it!
Nutella Crisps with a Peach and Strawberry Salsa
4 flour tortillas, cut into 8 triangles each
1/2 c sugar, plus 1/2 tsp for salsa
2 tsp ground cinnamon
Pam cooking spray
1 peach, skin peeled, pitted, and finely diced
4 large strawberries, finely diced
Preheat oven to 350 degrees.
Place tortilla chips in a single layer on a cutting board. (You will have to do this in batches). Spray lightly with Pam cooking spray on both sides.
In a small bowl, combine 1/2 cup sugar and ground cinnamon. Mix together. Dip the sprayed chips into the sugar mix to coat both sides.
Prepare a large baking pan by placing a wire rack on top of pan. Place tortilla chips on the rack. Bake for 13-15 minutes. (I did this in two batches)
In a medium serving bowl, add diced peaches and strawberries to the bowl. Add 1/2 tsp sugar and juice from 1/2 lime to the fruit. Mix together.
Serve chips with Nutella and top with the salsa.