Sponsored by

Summer Strawberry Nachos-Recipe by Ella Jones

Chef Brooks invites a special guest chef to create a summer recipe.
Summer Strawberry Nachos Recipe by Ella Jones


5 flour tortillas
2 tablespoons butter, melted
¼ cup sugar
1 teaspoon Tone’s® Ground Cinnamon

Strawberry Topping
10-12 strawberries
2 tablespoons sugar
1-2 tablespoons water

Fresh blueberries
Whipped cream
Powdered sugar

•Preheat oven to 350⁰F.
•Make chips first by mixing Tone’s® Ground Cinnamon and sugar together in a small bowl. Brush tortillas with melted butter and cut into fourths to make chips. Sprinkle chips with the cinnamon/sugar mixture. Bake at 350⁰F for 8-10 minutes or until crisp.
•Next make the strawberry topping. Dice strawberries into small pieces and place in a small bowl. Add sugar and water and stir until moist but not soupy.
•Build your nachos by placing chips on your serving plate. Pour strawberry toppings over chips and garnish with your favorite toppings: whipped cream, blueberries, a drizzle of honey and powdered sugar.
Page: [[$index + 1]]
comments powered by Disqus

More Local News