Total Time
1hr 38mins
Prep 1 hr 30 mins
Cook 8 mins

A great way to cool your mouth after a meal of hot and spicey! Prep time includes chill time.

Ingredients Nutrition

Directions

  1. Combine strawberries, 1/4 cup sugar and almond-flavored liqueur in a bowl; stir well.
  2. Cover and refrigerate for at 1 hour.
  3. Combine sour cream, 2 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; stir well.
  4. Cover and refrigerate.
  5. Preheat oven to 400 degrees.
  6. Using a pastry brush, lightly brush 1 side of the tortillas with melted butter.
  7. Cut each tortilla into 6 wedges and arrange on 2 ungreased baking sheets.
  8. Sprinkle tortilla wedges evenly with 2 teaspoon sugar and 1/4 teaspoon cinnamon.
  9. Bake for 6 to 8 minutes, or until crisp.
  10. Remove from oven and cool.
  11. Drain strawberries (if you used the liqueur reserve liquid in a cocktail glass and sip while you finish making this dessert) Place 6 tortilla wedges on each of 6 dessert plates.
  12. Top each tortilla wedge with strawberries and a little of the sour cream mixture.
  13. Sprinkle toasted almonds and shaved chocolate evenly among nachos.
Most Helpful

5 5

These are awsome!!! I made them for a friends Super Bowl party & everyone loved them! One hint if you are transporting them or going to have them sitting out for a length of time: Put the strwaberry mix in one bowl & sourcream in another surrounded by the chips & let everyone make their own!

5 5

So good, light but wonderful flavors. Great for dessert after our tamales.

5 5

Did this on taco night. They were a big hit with everyone. I didn't know sour cream could be used like that. Thanks Karen for the recipe. Deb