About the Recipe
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.
1-8oz container Crave Brothers Mascarpone Cheese
3 Tbsp. honey
1/8 tsp. cinnamon
¼ tsp. vanilla extract
1 tsp. lemon zest
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
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.
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.
Place batches of single-layered chips on a large baking sheet and bake for 8-10 minutes.
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.