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Dessert Nachos topped with ice cream, strawberries, chocolate drizzle, and crushed nuts on a wooden board.
Daniel

Dessert Nachos

Crispy cinnamon-sugar tortilla chips loaded with warm chocolate drizzle, fresh berries, and vanilla ice cream for the ultimate shareable sweet treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chips
  • 8 small flour tortillas 6-inch, fajita size
  • 4 tbsp unsalted butter melted
  • 3 tbsp granulated sugar
  • 1.5 tsp ground cinnamon
For the Toppings
  • 1 cup semisweet chocolate chips
  • 0.25 cup heavy cream
  • 1 cup fresh strawberries hulled and sliced
  • 0.5 cup fresh raspberries
  • 1.5 pints vanilla ice cream
  • 2 tbsp powdered sugar for dusting

Equipment

  • Large Baking Sheet
  • Small saucepan
  • Pastry brush

Method
 

Prep
  1. Preheat oven to 375 degrees F. Stack tortillas and cut into 6 wedges each, like cutting a pizza. Spread in a single layer on two large baking sheets - do not overlap or they will not crisp properly.
  2. Stir together sugar and cinnamon in a small bowl. Brush tortilla wedges lightly with melted butter, then sprinkle evenly with cinnamon-sugar mixture. Flip and repeat on second side.
  3. Bake 10-12 minutes, rotating pans halfway through, until chips are deep golden and crisp at the edges. They will crisp more as they cool. Let cool completely on the pans, about 10 minutes.
Make the chocolate sauce
  1. Heat heavy cream in a small saucepan over medium-low heat until steaming and tiny bubbles form at the edges, about 3 minutes. Remove from heat, add chocolate chips, and let sit 2 minutes. Whisk until completely smooth and glossy.
Assemble and serve
  1. Pile warm or room-temperature chips on a large platter. Drizzle generously with warm chocolate sauce. Scatter strawberries and raspberries over top. Add scoops of vanilla ice cream around the edges. Dust with powdered sugar and serve immediately, with extra chocolate sauce on the side.

Notes

For extra crunch, use sturdy restaurant-style flour tortillas rather than thin supermarket brands. The chocolate sauce can be made up to 3 days ahead and rewarmed gently in the microwave in 20-second bursts. Try swapping the berries for sliced bananas, or add a handful of toasted pecans for crunch.