Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips

This post was created in partnership with Stonyfield and Justin’s. As always, all opinions are 100% my own. Thank you for supporting the brands that keep me creative in my tiny kitchen!

A colorful fresh fruit salsa, honeyed Greek yogurt + chocolate hazelnut butter are piled atop this plate of sweet-and-salty nachos!

I’ve always been a big fan of fresh fruit. So much so that my mother-in-law picked out this beauty from a local bakery for my birthday dessert last month.

I’m also suuuuuper into chips and salsa and/or nachos in any form.

So why not combine all of these goodies into one big, colorful treat?

This month, Stonyfield teamed up with Justin’s and challenged us to incorporate one (or several!) of their nut butters + yogurt into a delicious dish. I immediately wanted to make this fruity, refreshing dessert.

I also had a stack of corn tortillas in the fridge and really wanted to try baking my own chips.

I used plain whole milk Greek yogurt (because it’s my faaaaaave these days!) along with some Chocolate Hazelnut Butter as a fun topping for this dish, and my family loved it!

I sweetened my yogurt with a little bit of honey, but you could forego that or even use vanilla if that’s more your style.

And feel free to use any mix of fruit that you like, just try to make everything similarly sized when you chop it up.

This was a fun, light dessert that I’ll totally make again. And what a fun way to not have to choose between chocolate or fruit for dessert!

Dessert Nachos with Fresh Baked Cinnamon Tortilla Chips

• Yield: 4-6 Servings 1x

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Description

A colorful fresh fruit salsa, honeyed Greek yogurt + chocolate hazelnut butter are piled atop this plate of sweet-and-salty nachos!

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Scale 1x2x3x

Ingredients

For Cinnamon Tortilla Chips:

• 5 small yellow corn tortillas
• 1 tablespoon peanut or sunflower oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon, plus more if needed

For Fruit Salsa:

• 1 kiwi
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1/2 cup fresh strawberries

For Topping:

• 1/2 cup plain Greek yogurt (I used Stonyfield whole milk)
• 1 teaspoon honey
• 1/3 cup chocolate hazelnut butter (I used Justin’s)
• Fresh mint sprigs, (optional)

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Instructions

1. Preheat oven to 400°F.
2. Cut each tortilla into 8 wedges. Place wedges onto a large, rimmed baking sheet in a single layer, making sure that the edges of the chips don’t touch each other. Brush each tortilla lightly with oil, then sprinkle with salt and cinnamon.
3. Bake in the preheated oven until the chips start to get golden brown, about 7-10 minutes. Remove from the oven and let cool completely (they’ll get crispy once they cool off).
4. Meanwhile, peel and chop the kiwi. Chop the berries so they’re all around the same size (I halved the blueberries, then cut the rest of the berries to roughly the same size). Mix all the fruit together in a medium bowl, cover and refrigerate until ready to serve.
5. To serve: In a small bowl, mix together the yogurt and honey. Arrange a single layer of baked chips on a serving plate, top with a few spoonfuls of fruit salsa, then repeat so you have a few layers with fruit on top of chips. Drizzle the yogurt mixture and chocolate hazelnut butter over top, garnish with mint sprigs and enjoy!

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Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 4 Stars

I used squeeze bottles to drizzle the yogurt and chocolate hazelnut butter over the nachos, but you could also use a small, zip-top bag with the tip cut off.

The yogurt would also be easy to drizzle with the tines of a fork, and the chocolate hazelnut butter could be drizzled in that manner, too, if warmed in the microwave for a few seconds beforehand to loosen the consistency.

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