Amber, I posted this on the Party board a few days ago. This would be my top choice to wow new friends.
Strawberry Nachos3 cups fresh strawberries, about 1 pound
1/3 cup sugar
1/4 cup amaretto
1/2 cup sour cream
1/2 cup Cool Whip, thawed
2 Tbsp. sugar
1/8 tsp. ground cinnamon
6 (7-inch) thin flour tortillas (NOT FAJITA-STYLE tortillas) (10-inch tortillas are okay, too)
Butter-flavored vegetable cooking spray
2 tsp. cinnamon-sugar
2 Tbsp. sliced almonds, toasted (optional)
2 tsp. shaved milk chocolate (part of one small plain Hershey bar)
Remove the green “caps” from the strawberries, wash them gently, and slice off the whitish stem end. Chop the berries coarsely, as you would chop tomatoes for tacos.
Combine the chopped strawberries, 1/3 cup sugar, and the amaretto (if you are using it) in a bowl; stir well. Cover and chill about 30 minutes, stirring at least once.
Combine sour cream, Cool Whip, 2 tablespoons sugar, and 1/8 tsp cinnamon in a bowl; stir well. Cover and chill.
Stack three tortillas and use a pizza cutter to slice them into 8 wedges. Repeat with the remaining tortillas. Arrange the tortilla wedges on a baking sheet in a single later; lightly coat with cooking spray. Sprinkle evenly with cinnamon-sugar. Bake at 400° for 2 1/2 minutes, turn the tray, and bake for another 2 1/2 minutes or until crisp. Cool on a wire rack. Repeat with the remaining tortillas. (This might be a good time to stir the strawberries.)
If you are using the almonds, place them on a cookie sheet (with sides) in a single layer, and put in the preheated oven at 350° for about 5 minutes. Watch them, so they don’t burn – you want them to just start to turn a little bit tan.
Drain the strawberries about ten minutes before you are ready to use them. Stir gently at least once as they drain.
Grate the chocolate bar on the medium-size holes of a box-style grater. Don’t worry too much about how big or how curly the pieces turn out – little bits work, too.
To serve, arrange the tortilla wedges on a serving plate; top with the strawberry mixture, and drop the sour cream mixture (small spoonfuls) on top of the strawberry layer. Sprinkle with the almonds and the bits of chocolate. Serve immediately.
Can be done ahead:
You can grate the chocolate any time you want, and keep it in an airtight container at room temperature.
You can toast the almond slices any time you want – keep them in the freezer, or keep them at room temperature in an airtight container for at least a week.
You can prep the tortilla wedges, through baking and cooling, up to three days ahead of time. Keep them at room temperature in an airtight bag – and HIDE THEM!
You can put together the sour cream mixture up to three days ahead of time. Keep chilled until ready to use.
You can prep the strawberries and keep them chilled up to a day ahead of time, stirring once in a while. Drain them about ten minutes before using.
