Karen From Colorado's Note:
A sweet, creamy and fruity dessert nacho to serve as an appetizer, after your hot and spicy Mexican meal or to serve as a special treat at breakfast.
My Private Note
Units: US | Metric
- 2 cups strawberries, hulled and diced
- 2 large kiwi fruits, peeled and diced
- 1 (11 ounce) can mandarin oranges, drained
- 1 (15 ounce) can pineapple, tidbits drained
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 10 (7 -8 inch) flour tortillas
- 1 (8 ounce) package cream cheese
- 1/2 cup orange juice
- 3 tablespoons honey
- 1Combine chopped and drained fruit in a small bowl.
- 2Cover and chill for up to 4 hours.
- 3Combine sugar and cinnamon in a shallow dish.
- 4Brush 1 tortilla at a time lightly with water on both sides.
- 5Cut tortilla into 6 wedges.
- 6Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
- 7Arrange in a single layer on a foil lined baking sheet, sugared side up.
- 8Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
- 9While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
- 10Stir over low heat until sauce is smooth.
- 11To serve nachos, mound chips on individual serving plates.
- 12Pour some of the sauce over chips.
- 13Top with fruit salsa.
Browse Our Top Salsas Recipes
Nutritional Facts for Nachos With Fruit Salsa
Serving Size: 1 (353 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 836.9
- Calories from Fat 271
- Total Fat 30.1 g
- Saturated Fat 14.8 g
- Cholesterol 62.3 mg
- Sodium 952.7 mg
- Total Carbohydrate 130.1 g
- Dietary Fiber 9.9 g
- Sugars 56.4 g
- Protein 16.9 g