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Cinnamon Churro Nachos

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Ingredients

Cinnamon Churro Chips

  • 1 teaspoon of ground cinnamon

  • ½ cup of granulated sugar

  • 4 flour tortillas

  • 1/4 cup of Challenge Spreadable Butter with Canola Oil

Sweet Fruit Salsa

  • ½ cup of diced strawberries

  • ½ cup of diced mangos

  • ½ cup of diced kiwis

  • 1 Tablespoon of fresh lime juice

  • 1-2 teaspoons of honey, depending on the sweetest of the fruit

  • 1 Tablespoon of fresh basil (optional)

  • 8 scoops of your favorite flavor of ice cream

Directions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.

  2. Combine cinnamon and sugar in a small bowl

  3. Using a knife or cookie cutters, cut out desired chip shape. Spread the top and bottom of the tortilla with Challenge Spreadable Butter, and sprinkle or dip into the cinnamon sugar.

  4. Place Chips into the oven, and bake for 5-6 minutes. Flip chips over and continue baking for an additional 5-6 minutes or until chips are browned around the edges. Remove and let cool.

  5. To make salsa, stir together the lime juice and honey. Stir in the diced fruit and basil. Refrigerate until needed.

  6. To serve, arrange chips on a plate. Place 2 scoops of ice cream in the middle and spoon on the Sweet Fruit Salsa.

Serves Four

 

Chef Tips:

  • Have you tried our new Challenge Salted Caramel Snack Spread? If you haven’t, this is a great time to try it! Simply substitute this spread for the Challenge Spreadable Butter with Canola Oil and bake as directed for a delicious, snackable variety!

  • For something different, shake up the ingredients in the salsa. Feel free to add whatever fruit is in season. Apples, pears, and walnuts make a great autumn salsa. Pineapple, papaya, and coconut flakes are another delicious summertime swap-out!

  • Not in the mood for ice cream? Simply fill a bowl with salsa and dip your chips for a great snack. The Churro Chips and Sweet Fruit Salsa are a great recipe to bring to your next party!

  • Turn these nachos into a party! Fill bowls with toppings and let guests create their nacho masterpieces. Here are some topping ideas.

    • Salted Caramel Sauce

    • Chocolate Sauce or Hot Fudge

    • Chopped Nuts

    • Maraschino or Fresh Cherries

    • Bananas

    • Berries

    • Dried Fruit or Granola

    • Mini Chocolate Chips or Crushed Candy Bars

    • Whipped Cream

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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