Nutella Nachos with Raspberry-Peach Pico de Gallo
I love nachos. I love Nutella. So why not get these two crazy kids together?
I’d actually thought of this awhile back, but I never got around to testing and writing the recipe. Then I read about @bellalimento’s Nutella Challenge on Twitter, and I felt like surely this was some sort of divine intervention, pushing me along to Nutella Nacholand. What else could it be?
So I started thinking about how I’d make my favorite appetizer a dessert.
I wanted something colorful on top, so I thought, pico de gallo — but with fruit instead of tomatoes, onions, jalapeno, garlic, lime and cilantro.
I was going to make this with strawberries, but found the cutest little raspberries at the grocery store instead, and thought that white peaches would be just lovely, too. Mint and a squeeze of lime, and there you are. I love how Nutella looks like refried black beans.
But it’s not just about me. Over the next month, there will be LOTS of other great recipes by food bloggers, too, so check them out by searching #Nutella or #TNC on Twitter.
@bellalimento has already posted a yummy recipe for Nutella gelato. Check it out, y’all. I’ll be making this next.
Nutella Nachos with Raspberry-Peach Pico de Gallo
2-3 flour tortillas
½ cup Nutella
1 tablespoon milk (whole)
1 cup raspberries
1 small white peach, diced (1/4 -inch)
1 tablespoon fresh mint, chopped
Preheat oven to 400.
1. Cut tortillas into eighths and spread out on cookie sheet. Slide into a hot oven for approximately 10 minutes or until the edges begin to brown. Be sure to flip them over halfway through cooking so both sides are nicely cooked.
2. To make the raspberry-peach pico de gallo, gently mix raspberries, diced white peaches, and mint in a bowl. Add a squeeze of lime and toss again.
3. Using a wire whisk, mix the Nutella and milk.
4. Scatter the toasted tortillas on a plate and drizzle with as much Nutella as you’d like. Top with the raspberry-peach-mint pico.
Cowgirl Tips:
You may use any fruit that’s in season for the pico –try to imagine what other fruits could give you the red, green, and white colors of traditional pico.
If your fruit isn’t as sweet as you’d like, just mix up some simple syrup — equal parts water and granulated sugar cooked on low heat until the sugar dissolves — let it cool completely, and add a bit to the mixture.
