Strawberry Nachos with Philly Cream Cheese Sauce Share Tags: appetizer This decadent appetizer is a sweet twist on a traditional plate of nachos. Oven-crisped cinnamon tortillas are piled high, then topped with a warm lemon-cream cheese sauce, fresh strawberry salsa, and dark chocolate curls. Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes | Servings: 6 8 flour tortillas
1/2 cup(s) of sugar
1 tbsp. of cinnamon
16 sprays of non-stick cooking spray
4 ounce(s) of Philadelphia Cream Cheese
1/2 cup(s) of sour cream
1 tbsp. of freshly squeezed lemon juice
3 tbsp. of granulated sugar
1 quart whole strawberries, stemmed and chopped
1 small apple, peeled and chopped
1 kiwi peeled and chopped
1/2 tbsp. of brown sugar
1/2 tbsp. of granulated sugar
1/2 tbsp. of strawberry jam
1/2 cup(s) of (or more) dark chocolate curls
Preheat oven to 400 degrees.
To make cinnamon chips: Stir together 1/2 cup sugar and 1-2 tablespoons of cinnamon. Spray both sides of tortillas with non-stick cooking spray. Sprinkle both sides with cinnamon sugar mixture. Using a sharp knife or pizza cutter, cut each tortilla into 8 triangles. Spread the chips from 4 tortillas onto 2 baking sheets and bake for 7 minutes or until golden and crispy. Repeat with the remaining 4 tortillas, until all of the chips are baked.
To make cheese sauce: Add 4 oz. of Philadelphia Cream Cheese, 1/2 cup sour cream, lemon juice, and sugar to a small saucepan. Heat over medium heat, stirring occasionally until the ingredients have melted together and the mixture is smooth.
While the sauce heats up and the chips bake, make the strawberry salsa: Stir together the chopped strawberry, apple, kiwi, sugars, and jam
To assemble nachos: Pile cinnamon chips on a serving plate. Pour warm cheese sauce over the chips. Spoon the strawberry salsa over the top. Top with plenty of dark chocolate curls.