Strawberry Nachos

Yield: 6 servings

Ingredients

• 3 cups sliced California Strawberries
• 1/3 cup granulated sugar
• 1/4 cup amaretto (almond flavored liqueur)
• 1/2 cup nonfat sour cream
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• 2 tablespoons granualted sugar
• 1/8 teaspoon ground cinnamon
• 6 (7 inch) flour tortillas, cut into 8 wedges
• Butter-flavored vegetable cooking spray
• 2 teaspoons cinnamon-sugar
• 2 tablespoons sliced almonds, toasted
• 2 teaspoons shaved semi-sweet chocolate

Instructions

1. Combine strawberries, 1/3 cup sugar and amaretto in a bowl; stir well. Cover and chill for 30 minutes.
2. Drain, reserving juice for another use.
3. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill.
4. Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar.
5. Bake at 400 degrees for 7 minutes or until crisp. Cool on wire rack.
6. To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture. Sprinkle with almonds and chocolate.

Notes

Recipe and photo used with permission from: California Strawberry Commission

Submitted by: Roz Kelmig, Guymon, Oklahoma