I am not sure why but it seems as if any time I am challenged with creating something new in terms of recipes, I’m always drawn to two categories: desserts and brunch/breakfast. It isn’t because I don’t love savory dishes, I just seem to enjoy creating sweet ones so much more! Mission Foods sent some of their products my way for a upcoming challenge which actually is for my other blog, Baby Loving Mama. I already created a recipe for that (watch for it at the end of June) but I had so many leftover goodies and ideas to boot that I couldn’t resist trying out some more. Hence, the birth of these chocolate dessert nachos.
This recipe uses tortilla strips which are brushed with melted butter, sprinkled with cinnamon and sugar and then baked for several minutes before being layered within a serving dish and drizzled with hot fudge. These “nachos” are then topped with scoops of ice cream, whipped cream and mini chocolate chips. Oh yeah….
3 cups Mission Foods Tortilla Strips
1/4 cup sugar
1 teaspoon cinnamon
1 tablespoon butter, melted
2 cups ice cream
1/4 cup hot fudge sauce
1/4 cup mini chocolate chips
whipped cream for garnish
Preheat oven to 350 degrees. Spread tortilla strips on ungreased cookie sheets (jelly roll pan works best) and brush lightly with melted butter. Mix cinnamon and sugar together and sprinkle over chips. Bake until warm, approximately 6 minutes.
Layer chips in large serving dish and drizzle warm hot fudge over the top. Add scoops of ice cream and top with whipped cream and any other favorite sundae toppings. Sprinkle chocolate chips over the top. Serve immediately.
Tip: To keep the ice cream from melting right away, freeze scoops of ice cream for 1 hr or until firm on waxed paper.
This dessert is certainly a little bit of heaven and lasted only a few minutes before being devoured by my family! Change the recipe up with different sundae toppings to suite your tastes. The possibilities are endless!