Decadent strawberry nachos

Yield: 1 servings

Measure Ingredient
3 cups Strawberries; (sliced)
¼ cup Sugar
¼ cup Almondflavored liqueur
¾ cup Fat free sour cream
2 tablespoons Sugar
¼ teaspoon Cinnamon
\N \N Flour tortillas
2 tablespoons Butter; (melted)

Preheat oven to 400 degrees. Combine strawberries, (¼ c.) sugar and almondflavored liquer in a bowl, stir well. Cover and place in refrigerator.

Then combine fat free sour cream, (2 tbs.) sugar and (¼ tsp.) cinnamon in a small bowl. Stir well, cover and refrigerate.

Using a pastry brush, lightly brush 1 side of a tortilla with melted butter. Cut each tortilla into 6 wedges and arrange on an ungreased baking sheet. Sprinkle tortilla wedges with sugar and cinnamon. Place in oven and bake for 6 to 8 minutes. Remove from oven and cool.

Drain cooled strawberries and reserve liquid for another use. Place 6 tortilla wedges on a dessert plate. Top each wedge with strawberries and a spoon full of sour cream mixture. If desired, to decorate nachos, sprinkle toasted almonds and shaved chocolate pieces on top.

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