DESSERT NACHOS

 I landed on this recipe after looking for a simple dessert that also wouldn't be too heavy after an Italian meal.   There's a bit of prep work involved, but it can all be done ahead of time and assembled quickly when you're ready.  

And it was just as I hoped....easy and perfect after a filling meal.  Because it took me a couple attempts to get the tortillas browned just right, I also had some leftovers for the next day!

INGREDIENTS:

5 flour tortillas (I used the 8" size)      

3 Tbsp. melted butter

10 tsp. granulated sugar

1 tsp. cinnamon

4 large strawberries, sliced

1 banana, sliced

1/2 cup blackberries

1/2 cup raspberries

2-3 tsp. chocolate sauce

1 c. whipped cream (optional)

DIRECTIONS:

Pre-heat the oven to 400 degrees.  Mix together the sugar and cinnamon.  Melt the butter and use a pastry brush to coat an unbaked tortilla thoroughly.  Sprinkle the cinnamon and sugar mixture over the tortilla and repeat for the remainder.  

Use a pizza wheel to slice the tortillas into triangles.  First in half, then in thirds.  Place the triangles onto a baking sheet lined with parchment paper.  Bake for 6-8 minutes until puffed and golden.

Slice the fruit while the chips bake.  Arrange the tortilla chips onto a platter.  Top with sliced fruit.  Drizzle warm hot chocolate sauce over the fruit and top with whipped cream.  Serve immediately.

Note:  You can prep up to 2 days ahead of time, by baking the chips and putting them in an airtight container. 

Enjoy!