••••TROPICAL DELIGHT DESSERT NACHOS••••

(Source: Chiquitabanana.com & photos also)

Best Tropical Delight Dessert Nachos Recipe

CookingLab 2014 Week 1 Grand Prize Winner Jannine from Malden, MA. 

Where Did The Recipe Idea Come From?

I wanted to find an unusual way to incorporate all of the mystery ingredients. I also enjoy trying to create recipes that turn ordinary items upside down. I love nachos and I love fruit salad so I thought, why not try and combine the two into sweet dessert nachos, instead of savory ones. 

What’s Your Family’s Favourite Way To Eat Bananas?

My homemade banana bread is the way we consume the most Chiquita Bananas. We snack on fresh bananas, but I enjoy baking so much. 

I Love Bananas Because… They are delicious, versatile and so good fo

Prep Time:15 minutes
Total Time:30 minutes

Cook Time: 

Servings:10

Rate:

     

 

Ingredients:

• 1   whole  Chiquita® banana, peeled and diced 
• 2   Tbsp.  brown sugar
• 1/4   tsp.  ground cinnamon
• 6    (8-inch) flour tortillas
• 2   Tbsp.  melted butter
• 1 1/2   cup  diced seedless watermelon

• 2    kiwi fruits, peeled and diced
• 2   Tbsp.  fresh lemon juice
• 2   Tbsp.  chopped fresh mint, plus additional for garnish
• 1/4   cup  lemon flavored yogurt
• 2   Tbsp.  shredded coconut

Instructions for best Tropical Delight Dessert Nachos Recipe

Preheat oven to 350°F and line two baking sheets with parchment paper or aluminum foil. 

In a small bowl, combine the brown sugar and the cinnamon; mix well. Brush one side of each tortilla with the melted butter and sprinkle with the cinnamon sugar mixture. Cut each tortilla into eight equal wedges. 

Place tortillas, sugar side up in a single layer on prepared baking sheets, taking care not to overlap. Bake for 10 to 15 minutes or until lightly browned and crisp. Remove from oven and set aside to cool. Chips will continue to crisp as they cool. 

In a medium bowl, combine the watermelon, Chiquita banana, kiwi, lemon juice and chopped mint. Toss to combine. 

Arrange the cooled tortilla chips on a serving platter. Using a slotted spoon to drain the juice from the fruit; scatter fruit salsa over the tortilla chips. 

Place the lemon yogurt into a ziptop bag and make a small snip at one of the corners. Squeeze the lemon yogurt over the tortilla chips in a random drizzle. Sprinkle with the shredded coconut and garnish with fresh mint. Serve immediately and enjoy!