Fruit is the perfect food for the hot days of summer; it's cool and refreshing, pleases even the toughest food critics (I'm looking at you, kids!) and many of our favorite berries and melons are finally back in season.
That's why you're going to love this fruity twist on nachos, which has just the right amount of sweetness with a little bit of crunch—and zero guilt! It makes a fast and easy appetizer, snack or light dessert that you'll definitely want to try for your next summer snack, barbecue or even office pitch-in.
There are plenty of opportunities for kids to help you out in the kitchen with this recipe (if you don't mind adding a little extra time and a little extra mess, of course)! Younger kids can help mix, spread and sprinkle the ingredients, while bigger kids can help cut the tortillas or slice fruit. I don't know about you, but my kids often claim to be bored and hungry, which makes this dish perfect because it becomes an activity and a snack!
But maybe best of all is this recipe's versatility; you can customize it to fit your family's tastes by substituting different fruits and berries, selecting only gluten-free versions of all the ingredients, or adding toppings like granola or chopped nuts. The last time we had this at home my kids suggested drizzling chocolate on top, which sounds awfully tempting. We've also made it using only diced apples for the fruit; combined with vanilla yogurt and cinnamon, it tastes like apple pie. Yum! There are so many variations, you might have to make this several times this summer to pick your favorite!
RECIPE: Summer Fresh Fruit Nachos
Prep time: 20 minutes
Yields approximately 5 servings
5 8-inch tortillas
1/2 cup sugar
1 teaspoon cinnamon
Non-stick cooking spray
1 container (16 ounces) yogurt in the flavor of your choice (I used low fat vanilla)
Sliced fresh fruit (bananas, kiwi, cantaloupe, peaches, apple, etc)
Assorted berries (strawberries, blueberries, red raspberries, blackberries, cherries, etc)
NOTE: The quantity of fruit is to taste, but we used about 2 cups, total.
Preheat oven to 375 degrees.
In a small bowl or plastic bag, combine sugar and cinnamon.
Cut each tortilla into 6 or 8 pie-shaped wedges; a pizza cutter is ideal for this job.
Place tortilla wedges in a single layer on baking sheets.TIP: Hanging some wedges a bit over the edge of the baking sheet gives the resulting "chips" a curved shape that's handy for scooping!
Spray wedges with cooking spray and sprinkle with sugar mixture.
Bake on center rack 5-7 minutes or until wedges are light brown and crisp.
Remove tortillas to a wire rack to cool.
To serve, place tortillas on a serving plate. Top with sliced fruit and berries and drizzle with yogurt. TIP: If serving to kids, consider giving them each a bowl of yogurt to which they can add their favorite fruits. That way each child can have their own customized serving of fruit and yogurt "salsa" to dip their tortilla wedges in.