Strawberry Nachos aren’t a particularly new concept in the world of imaginative desserts, but they are a particularly delicious concept. Generally, they consist of some kind of cinnamon-sugar chip base, sweetened strawberries, a whipped cream component, and shaved chocolate. Mine follow all of these rules, but I’ve added the twist of balsamic vinegar with the strawberries to elevate the complexity of the flavors a little. It really takes the recipe from just “tasty” to “no, this plate is mine, go get your own!”
Strawberry Nachos are a perfect spring dessert. They’re quick to make, and don’t require a lot of baking time. The crisp cinnamon sugar chips take a total of 15 minutes in the oven for the whole batch, and all the toppings can be prepared during baking time. The best thing about these nachos is the combination of textures. The crunch of the chips with the soft strawberries and the smooth cream make each mouthful delightful. If you need a beautiful spring dessert, and don’t have time for something involved like Pavlova, these are the perfect solution. Strawberries aren’t quite in season yet technically, but it doesn’t matter when you’re giving them a flavor boost with some sugar and balsamic vinegar. A lot of recipes that involve balsamic strawberries call for a balsamic reduction. As long as you use very high quality balsamic vinegar, this isn’t necessary for this dish. I use Florida Olive Oil’s 18 Year Balsamic Vinegar.
The cream that goes on top is part Cool Whip and part sour cream, with a little added sugar and cinnamon. It’s light and a little sweet, but also has some tang from the sour cream. It works beautifully with the strawberries and the chips, and has a distinctly different flavor than typical strawberry and cream desserts. Not that there’s anything wrong with those – writing about this recipe suddenly has me thinking of all the wonderful desserts I could make with strawberries when they do fully come into season!
After the chips are piled onto a plate, dolloped with cream and sprinkled with chopped strawberries, the whole dish is topped with shaved dark chocolate and sliced almonds. I can think of very few desserts that wouldn’t be improved by a sprinkle of chocolate and almonds. In Strawberry Nachos, the chocolate adds just a hint of flavor that goes especially well with the balsamic vinegar on the strawberries. Just remember that the actual assembly of this dish should take place right before serving, because the strawberries have a fair amount of liquid, and you don’t want that sitting on the chips for too long, making them soggy. Once you serve them, they’ll disappear quickly enough that the juice won’t be a problem.
I was thinking the other day about how fall baking is my favorite kind, what with all the gourds and stews and heavier components (read: piles of cheese and bread). Now that I’ve really gotten my spring baking rolling, I’m re-considering that stance. I could eat fresh, bright Strawberry Nachos every day, but they’re only truly satisfying in the spring and summer. Who wants a light, fruity dessert on a blustery November day? This April I’m focusing on appreciating the breezy, warm(ish) weather we’ve got here in the DC area, and all the delicious food options that go with that. It’s Strawberry Nacho season, and I plan to enjoy every second of it.
Balsamic Strawberry Nachos
Cinnamon Sugar Chips
- 3 7 inch flour tortillas
- 1 tsp cinnamon
- 2 tsps sugar
- butter or canola oil cooking spray
- 1 1/2 cups strawberries, diced
- 3 Tbsp sugar
- 3 tsps high quality balsamic vinegar
- 1/4 cup sour cream
- 1/4 cup Cool Whip or whipped cream
- 1 Tbsp sugar
- 1/8 tsp cinnamon
- 2 Tbsp shaved dark chocolate
- 2 Tbsp slivered almonds, roughly chopped
Make the cinnamon sugar chips. Preheat your oven to 350 degrees. Stack the flour tortillas and slice them into eight triangles, like a pizza. I actually use a pizza cutter for this job. Spread the triangles in single layers on two baking sheets lined with foil.
2. Spray the tortillas with a light coating of cooking spray. Stir together cinnamon and sugar, and sprinkle lightly over the tortillas. Bake each tray for 8 minutes.
3. While the chips are baking, prepare the toppings. Stir together diced strawberries, sugar, and balsamic vinegar. Set aside. In another bowl, mix sour cream, Cool Whip, sugar, and cinnamon. Cover and refrigerate until it's time to use the cream mixture.
4. When the chips are done, allow them to cool completely before assembling your nachos. You can make all of the components a day ahead, and store in airtight containers until serving time. Strawberries and cream should be refrigerated.
5. Assemble the nachos. Place the chips on a serving tray, being careful not to have too many overlapping. Use a spoon to drop small dollops of the cream mixture all over the chips. You want the cream to stay in blobs, rather than spreading it around. Start piling strawberries onto the chips in an even layer, being careful not to pick up too much of the liquid in the bowl. Too much liquid with the strawberries will give you soggy chips in no time!
6. Top with shaved chocolate and slivered almonds, and enjoy!