Berry Dessert Nachos with Cinnamon Chips (Print version)

Crisp cinnamon-sugar tortilla chips piled with fresh berries and a creamy vanilla cream cheese drizzle.

# Ingredients:

For the cinnamon chips

01 - 6 medium flour tortillas, about 8 inches each
02 - 4 tablespoons (55 g) unsalted butter, melted
03 - 1/3 cup (65 g) granulated sugar
04 - 1 1/2 teaspoons ground cinnamon
05 - Pinch of fine salt

For the berry topping

06 - 1 1/2 cups (225 g) sliced fresh strawberries
07 - 1 cup (150 g) fresh blueberries
08 - 3/4 cup (90 g) fresh raspberries
09 - 3/4 cup (105 g) fresh blackberries
10 - 1 tablespoon granulated sugar
11 - 1 teaspoon fresh lemon juice

For the cream cheese drizzle

12 - 4 oz (115 g) cream cheese, softened
13 - 1/2 cup (60 g) powdered sugar
14 - 1 teaspoon vanilla extract
15 - 3-5 tablespoons milk, as needed
16 - 2 tablespoons mini chocolate chips or white chocolate shavings, optional

# Instructions:

01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper so the tortilla wedges release cleanly.
02 - Cut each tortilla into 8 wedges. Stir together the sugar, cinnamon, and salt. Brush the wedges with melted butter on both sides, then sprinkle with the cinnamon sugar.
03 - Arrange the wedges in a mostly single layer. Bake for 8-10 minutes, flipping once halfway through, until lightly golden and dry at the edges. Cool on the pans until crisp.
04 - In a bowl, gently toss the strawberries, blueberries, raspberries, and blackberries with 1 tablespoon sugar and lemon juice. Let stand for 5-10 minutes while you make the drizzle.
05 - Beat the softened cream cheese until smooth. Beat in powdered sugar and vanilla, then add milk 1 tablespoon at a time until the mixture is thick but pourable.
06 - Pile the cooled cinnamon chips on a serving platter. Spoon the berries over the chips, drizzle with the cream cheese mixture, and finish with mini chocolate chips or white chocolate if using. Serve immediately.

# Good to know:

01 - Assemble right before serving for the crispest chips.
02 - Baked chips can be made 1 day ahead and stored airtight at room temperature.
03 - Use fully dried berries so extra water does not soften the chips.

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