Creamy Dessert Nachos With Tropical Fruit Salsa Recipes

CREAMY DESSERT NACHOS WITH TROPICAL FRUIT SALSA

Steps:

• Heat oven to 400ºF.
• Spray tortillas lightly with cooking spray; sprinkle with cinnamon. Place in single layer on parchment-covered baking sheet. Bake 5 to 7 min. or until crisp. Cool.
• Grate enough lemon peel to measure 1 tsp. zest; reserve for later use. Squeeze 1 tsp. juice from lemon; toss with mangos, bananas and kiwi in medium bowl.
• Process cottage cheese, dry pudding mix, milk and reserved lemon zest in food processor until smooth. Spoon into separate medium bowl; gently stir in 1/2 cup COOL WHIP.
• Spread tortilla chips with pudding mixture just before serving; top with fruit salsa and remaining COOL WHIP.

NACHOS WITH FRUIT SALSA

Steps:

• Combine chopped and drained fruit in a small bowl.
• Cover and chill for up to 4 hours.
• Combine sugar and cinnamon in a shallow dish.
• Brush 1 tortilla at a time lightly with water on both sides.
• Cut tortilla into 6 wedges.
• Dip one side of the tortilla wedges into the sugar and cinnamon mixture.
• Arrange in a single layer on a foil lined baking sheet, sugared side up.
• Bake in a 500 degree oven until wedges are crisp and golden (3 to 4 minutes) Cool slightly on racks while preparing the rest of the wedges.
• While wedges are baking, combine cream cheese, orange juice and honey in a 2 qt sauce pan.
• Stir over low heat until sauce is smooth.
• To serve nachos, mound chips on individual serving plates.
• Pour some of the sauce over chips.
• Top with fruit salsa.

DESSERT NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
• Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
• In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
• Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
• Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.

TROPICAL FRUIT SALSA

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

TROPICAL FRUIT SALSA

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

CREAMY TROPICAL DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
• In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
• In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

TROPICAL DESSERT NACHOS

Steps:

• Arrange pita chips on large platter.
• Beat cream cheese spread and milk until blended; stir in COOL WHIP. Spoon evenly over chips.
• Drizzle with chocolate; top with remaining ingredients.

AIR FRYER NACHOS

Steps:

• Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
• Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
• Top cheese with olives and tomatoes and place basket in the air fryer.
• Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
• Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

CREAMY TROPICAL FRUIT SALAD

Steps:

• Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
• Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.