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Fruit Filled Nachos
8 ounces fresh apricots (about 5) 1/4 cup apricot nectar 2 teaspoons sugar 1/2 cup sliced fresh strawberries 1/2 teaspoon ground cinnamon 1 teaspoon margarine or butter, melted 2 6- to 8-inch flour tortillas 1 cup vanilla ice cream 1/4 cup fresh golden or red raspberries
1. Halve apricots, discarding pits. In a medium skillet cook apricots and nectar with half of the sugar, uncovered, over low heat for 8 minutes or until apricots are cooked through. Stir in strawberries. Cover and set aside. Stir together remaining sugar and the cinnamon. Set aside. 2. Brush a clean skillet with some of the melted margarine. Heat over medium heat. Cook 1 tortilla for 1 to 1-1/2 minutes or until lightly browned. Turn; sprinkle with half of the sugar-cinnamon mixture. Cook for 1 minute longer or until lightly brown but still pliable (not crisp). Repeat with second tortilla. 3. Place 1 cooked tortilla, cinnamon-side down, on a clean cutting surface. Spoon apricot mixture onto the tortilla. Top with second tortilla, cinnamon-side up. Cut into 4 wedges. 4. To serve, scoop about 1/4 cup of ice cream into each of 4 dessert dishes. Place a fruit nacho in each dish. Serve with fresh raspberries. Serve immediately.
Makes 4 servings.
Calories 339 Total Fat (g) 12 Saturated Fat (g) 6 Cholesterol (mg) 31 Sodium (mg) 207 Carbohydrate (g) 55 Fiber (g) 7 Protein (g) 6
Source : Ladies Home Journal