I developed this recipe for Mealthy.com and you can find the recipe here.
Tequila, margaritas and guacamole are some of my favorite things, so naturally Cinco de Mayo is one of my favorite holidays! Here’s a recipe that’s sure to be a perfect finish for your Cinco de Mayo. This sweet dessert recipe is inspired by the traditional Mexican churro, but with a healthier twist: instead deep frying batter, flour tortillas are cut into wedges, sprinkled with cinnamon and sugar and baked until crispy. Serve the ‘churro’ nachos with a simple fruit salsa and finish with a spicy chocolate drizzle.
Don’t let the long ingredient list scare you off. This recipe couldn’t be easier to make and everything can be made ahead. You’ll just need to rewarm the chocolate mixture just before serving.
The cinnamon tortilla chips are so delicious on their own, you may want to make extra to keep on hand for snacking.
- 4 6-inch whole wheat flour tortillas , each cut into 6 triangles
- 1/4 cup butter , melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 2-1/2 cups assorted berries, (I used sliced strawberries, blueberries, raspberries and blackberries)
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon chopped fresh cilantro
- 1 cup chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon coconut oil or butter
- 1/4 to 1/2 teaspoon chipotle chili powder
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Preheat oven to 400°F. Cut each tortilla into 6 triangles.
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Combine cinnamon and sugar. Brush both sides of triangles with melted butter, then sprinkle both sides with cinnamon sugar.
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Arrange tortilla triangles on 2 parchment lined baking sheets. Bake 5 minutes or until beginning to brown. Let cool on baking sheet.
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Meanwhile, combine berries with lime juice, honey and cilantro.
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Combine chocolate chips, heavy cream and coconut oil in small saucepan. Heat over medium heat, stirring frequently, until melted; stir in chipotle chili powder.
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To serve: Arrange nachos on platter, top with berry salsa and drizzle with chocolate.
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