Daybreak Delights: Dessert Nachos

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Chef Ryan Schmitt from the Four Seasons Hotell Denver shows us how to make Dessert Nachos.

Dessert Nachos

Serves 4 People


4 each: 10-inch Whole Wheat Flour Tortilla

6 each: 6-inch Corn Tortilla

1 pint Strawberries

6 leaves of Mint

½ cup Sugar

1 Lime

1 cup Heavy Cream

½ cup Candied Pecans

1 Tablespoon Cinnamon Sugar

1 block White Chocolate

Cut corn tortillas into 6 pieces

Cut flour tortilla into 12 pieces

Fry tortilla at 350F in deep fryer until edges are golden brown. Remove from fryer and drain. Sprinkle cinnamon sugar over tortillas.

Dice strawberries and mix with ¼ cup sugar and the zest of one lime.

Whip heavy cream with ¼ cup sugar until soft.

Slice mint into thin strands.


In large bowl place fried tortilla chips. Sprinkle candied pecans over the top add dice strawberries. Take a large scoop of whipped cream over the top and sprinkle shredded mint. Grate white chocolate with cheese grater and dust over the plate.