Peach Cobbler Nachos
A fun and delicious twist on a classic dessert, featuring crispy tortilla chips topped with sweet peaches, whipped cream, and a hint of cinnamon.
Ingredients
For the Peach Filling
- 2-3 pieces ripe peaches, peeled and sliced Choose ripe peaches for the best flavor.
- 1/4 cup brown sugar, packed
- 1 tbsp cinnamon Feel free to adjust the spices to your taste.
- 1 tbsp butter For cooking the peaches.
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1 tbsp cornstarch (optional, for thickening) Mix with a little cold water before adding.
- 1 tbsp lemon juice
For Assembly
- 1 package tortilla chips
- 1/2 cup heavy whipping cream Chill the bowl for best results.
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract For the whipped cream.
- 1 tsp ground cinnamon (optional) For topping.
- 1 tbsp extra sugar or crushed graham crackers (optional) For an extra crunchy topping.
Instructions
Cook the Peaches
- In a medium saucepan, melt the butter over medium heat.
- Add the sliced peaches, brown sugar, cinnamon, nutmeg, and vanilla extract.
- Stir and cook for 5-7 minutes until the peaches soften.
- If you want a thicker filling, mix the cornstarch with a little cold water and add it to the peach mixture until thickened.
- Stir in the lemon juice and remove from heat.
Make Whipped Cream
- In a chilled bowl, whisk the heavy cream until it thickens.
- Add the powdered sugar and vanilla extract, whisking until stiff peaks form.
Assemble the Nachos
- Arrange the tortilla chips on a plate.
- Spoon the peach filling over the chips.
- Add a generous dollop of whipped cream on top.
- Optionally, sprinkle with ground cinnamon, extra sugar, or crushed graham crackers.
Serve Immediately
- Enjoy your Peach Cobbler Nachos while they’re warm!
Notes
Store the peach filling and whipped cream separately from the tortilla chips. The filling can be refrigerated for up to 2 days. Best enjoyed fresh.