RCI-SW.004.0045.001
Strawberry Nachos
Strawberry Nachos from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- sliced California strawberries3 cups
- ⅓ cup
- amaretto (almond flavored liqueur)¼ cup
- ½ cup
- frozen reduced-calorie whipped topping½ cupthawed
- 2 tablespoons
- ⅛ teaspoon
- (7-inch) flour tortillas6 unitcut into 8 wedges
- Butter-flavored vegetable cooking spray1 unit
- cinnamon-sugar2 teaspoons
- sliced almonds2 tablespoonstoasted
- shaved semi-sweet chocolate2 teaspoons
Method
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
5 minutes
2
Process the almonds in a food processor until they form a fine flour, then combine with a small amount of sugar and a pinch of cinnamon to create the base dough.
5 minutes
3
Press the almond mixture into thin, round chip-shaped rounds on the prepared baking sheet, spacing them evenly apart.
5 minutes
4
Bake the almond rounds in the preheated oven until golden and crisp, then remove and allow them to cool completely on the baking sheet.
12 minutes
5
While the rounds cool, mix the nonfat sour cream with a small amount of sugar until smooth and slightly sweetened, then refrigerate until ready to use.
3 minutes
6
Arrange the cooled almond crisps in a single overlapping layer on a large serving plate, mimicking the layered structure of traditional nachos.
2 minutes
7
Dollop the sweetened nonfat sour cream generously over the layered crisps, distributing it evenly across the entire arrangement.
2 minutes
8
Combine the remaining sugar and cinnamon in a small bowl, then dust the finished nachos lightly with the cinnamon-sugar mixture before serving immediately.
2 minutes