“A great way to cool your mouth after a meal of hot and spicey! Prep time includes chill time.”
1hr 38mins

Ingredients Nutrition


  1. Combine strawberries, 1/4 cup sugar and almond-flavored liqueur in a bowl; stir well.
  2. Cover and refrigerate for at 1 hour.
  3. Combine sour cream, 2 tablespoon sugar and 1/4 teaspoon cinnamon in a small bowl; stir well.
  4. Cover and refrigerate.
  5. Preheat oven to 400 degrees.
  6. Using a pastry brush, lightly brush 1 side of the tortillas with melted butter.
  7. Cut each tortilla into 6 wedges and arrange on 2 ungreased baking sheets.
  8. Sprinkle tortilla wedges evenly with 2 teaspoon sugar and 1/4 teaspoon cinnamon.
  9. Bake for 6 to 8 minutes, or until crisp.
  10. Remove from oven and cool.
  11. Drain strawberries (if you used the liqueur reserve liquid in a cocktail glass and sip while you finish making this dessert) Place 6 tortilla wedges on each of 6 dessert plates.
  12. Top each tortilla wedge with strawberries and a little of the sour cream mixture.
  13. Sprinkle toasted almonds and shaved chocolate evenly among nachos.

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