Dessert Nachos

By: Chef Scott Stroud

The delightful crunch of these cinnamon-sugar coasted “churro chips” pairs perfectly with the subtle sweetness of the Mascarpone dip and fresh fruit. With just a touch of chocolate and a hint of mint to finish it off, these dessert nachos are so tasty you might not want to share.


Dip Ingredients

  • 1-8oz container Crave Brothers Mascarpone Cheese
  • 3 Tbsp. honey
  • 1/8 tsp. cinnamon
  • ¼ tsp. vanilla extract
  • 1 tsp. lemon zest


Nacho Ingredients

  • 8-6-inch flour tortillas
  • 2 Tbsp. melted butter
  • 1 cup sugar
  • 2 tsp. cinnamon
    •  (mix sugar and cinnamon and reserve 2 Tbsp. for garnish)
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 2 Tbsp. mint, chopped
  • 4 Tbsp. chocolate syrup



  1. Pre-heat oven to 400° degrees F. Mix all dip ingredients together in a small bowl and place in the fridge to chill until firm.
  2. Cut tortillas into 8 triangles each; place in a large bowl and cover with butter and toss. Top with cinnamon sugar and toss until evenly coated.
  3. Place batches of single-layered chips on a large baking sheet and bake for 8-10 minutes.
  4. After baking, arrange chips on a platter around the dip. Place fresh fruit and mint all over the chips, garnishing by drizzling chocolate syrup across the chips and sprinkle with reserved cinnamon sugar.




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