- 4 cups store-bought flour tortilla chips, unsalted
- 1 tablespoon ground cinnamon
- 1 tablespoon granulated sugar
- 1 cup grated semisweet chocolate
- 1 cup grated white chocolate
- 1 cup Creme Fraiche, recipe follows
- 1 cup Warm Berry Salsa, recipe follows
- Creme Fraiche:
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 2 tablespoons orange-flavored liqueur, such as triple sec
- Warm Berry Salsa:
- 1/2 cup granulated sugar
- 1 tablespoon liqueur of choice, such as orange-flavored cognac
- 1 tablespoon butter, at room temperature
- 1 tablespoon white wine vinegar
- 1/4 cup blueberries
- 1/4 cup raspberries
- Hot sauce, chile-garlic sauce, diced peppers or chile seeds, optional
Preheat the oven to 350 degrees F.
In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.Creme Fraiche:
Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.Warm Berry Salsa:
In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.
Robert Irvine's eat! All rights reserved 2010
Grilled Chipotle Honey-Glazed Chicken Nachos with Monterey Jack Cheese Sauce, Avocado Relish and Charred Jalapenos
Recipe courtesy of Bobby Flay