Who says nachos are solely meant for salty chips and oniony salsa? This sweet reinvention replaces tortilla chips with crispy cinnamon wontons, salsa with chopped tropical fruit, and the cheesy drizzle with silky coconut sauce. You can bake the chips ahead, cool, and place in an airtight container; store in a cool, dry place for up to three days.

Deb Wise
Recipe by Cooking Light July 2014

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 8 chips, 1/2 cup fruit mixture, and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Coat a baking sheet with cooking spray. Arrange wontons on baking sheet; coat with cooking spray. Combine 3 tablespoons sugar and cinnamon in a small bowl. Sprinkle wontons evenly with sugar mixture. Bake at 400° for 10 minutes or until golden brown, rotating pan after 5 minutes. Cool completely on pan.

  • Combine remaining 1 tablespoon sugar, coconut milk, and salt in a small saucepan; bring to a boil. Combine cornstarch and water in a small bowl, stirring with a whisk. Add cornstarch mixture to milk mixture; cook 1 minute or until mixture thickens, stirring constantly with a whisk. Remove pan from heat; stir in lime juice.

  • Combine pineapple, mango, strawberries, and kiwifruit in a bowl; toss gently. Place wontons on a platter; top with pineapple mixture. Drizzle with sauce; sprinkle with coconut and mint. Serve immediately.

Nutrition Facts

235 calories; fat 5.4g; saturated fat 3.6g; mono fat 0.1g; poly fat 0.3g; protein 4g; carbohydrates 44g; fiber 3g; cholesterol 3mg; iron 1mg; sodium 224mg; calcium 33mg.
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