A delightful twist on dessert nachos, featuring fresh berries, a creamy topping, and crispy cinnamon-sugar tortilla chips.
Combine the fresh strawberries, granulated sugar, and almond-flavored liqueur in a mixing bowl.
Letting the berries marinate enhances their flavor and creates a delicious syrup.
Cover the bowl and refrigerate the mixture for at least 1 hour.
Chilling allows the flavors to meld together beautifully.
In another bowl, mix the sour cream, powdered sugar, and ground cinnamon until smooth.
Adjust the sweetness to your preference by adding more or less sugar.
Cover and refrigerate the creamy topping until ready to serve.
Chilling the topping makes it easier to dollop onto the nachos.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated for even baking.
Brush one side of each tortilla with melted butter.
Use a light hand to avoid sogginess.
Cut each tortilla into 6 wedges and arrange them on a baking sheet.
Space the wedges apart to ensure even crisping.
Sprinkle the tortilla wedges with the sugar and cinnamon mixture.
Mix the sugar and cinnamon beforehand for even distribution.
Bake the tortilla wedges for 6-8 minutes or until they are crisp and golden.
Keep an eye on them to prevent burning.
Remove the tortilla chips from the oven and let them cool.
Cooling helps them achieve maximum crunch.
Arrange the tortilla chips on serving plates.
Layer them slightly for an appealing presentation.
Top each chip with a spoonful of the marinated strawberries and a dollop of the creamy topping.
Use a small spoon for precise dollops.
Serve immediately and enjoy your Berry Bliss Nachos!
Garnish with a sprinkle of cinnamon or a drizzle of honey for extra flair.
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