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

 

Directions

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.