Heavenly Nachos Recipe

Prepare tortillas

Stack the 8-inch tortillas and cut each into 6 triangular wedges (like slicing a pizza). Keep wedges stacked so they remain even.

Make cinnamon sugar

In a shallow bowl combine granulated sugar, ground cinnamon and sea salt; mix until uniform.

Brush with butter

Brush both sides of each tortilla wedge lightly with melted butter (about 3 tbs total). If you prefer a lower-fat option for baking, lightly spray with oil instead.

Coat with sugar

While still slightly wet with butter, gently toss or press each wedge into the cinnamon-sugar mixture to coat both sides. Shake off excess and place on a wire rack.

Fry or bake the wedges

Frying method (recommended for crispness): heat neutral oil in a deep skillet or pot to 350°F (175°C). Fry wedges in small batches 30–60 seconds per side until golden and crisp. Transfer to a paper-towel-lined tray to drain. Baking method (lower fat): preheat oven to 375°F (190°C). Arrange wedges in a single layer on a parchment-lined baking sheet and bake 8–12 minutes, flipping once, until edges are brown and crisp.

Cool

Let chips cool on a wire rack for 5 minutes; they will crisp further as they cool.

Prepare fruit while chips cook: hull and quarter strawberries, rinse blueberries, peel and slice the kiwi. Place fruit in a medium bowl and toss with 1 tsp lemon juice to brighten flavors and prevent browning. Taste and adjust: add a pinch of sugar if fruit is very tart.

Drain any excess liquid before plating so chips don’t get soggy.

Warm sauces if desired: microwave chocolate syrup and caramel sauce separately for 10–15 seconds or place small bowls over a pot of warm water to loosen for drizzling.

Scoop the vanilla ice cream into three even scoops. If serving immediately, keep scoops chilled until plating.

Toast nuts (optional): in a small dry skillet over medium heat, toast chopped nuts 2–3 minutes, shaking the pan, until fragrant. Cool slightly.

Assemble the nachos: On a large serving plate or shallow platter, arrange a single layer of cinnamon-sugar chips. Scatter half the seasonal fruit over the chips, then add another small layer of chips. Place the vanilla ice cream scoops in the center or slightly off-center. Drizzle chocolate syrup and caramel sauce over the ice cream and chips. Scatter remaining fruit around and on top. Sprinkle toasted nuts and garnish with fresh mint leaves.

Serve immediately so chips retain crispness and ice cream does not fully melt. Provide spoons and small plates for guests.