Peach Cobbler Nachos Recipe is a super simple dessert recipe that utilizes those juicy fresh peaches. It makes a deliciously easy snack or dessert that’s perfect for just about any time!
This is a scrumptious dessert
Peach Cobbler Nachos Recipe
There are two components to this recipe that you’ll cook then put together, the chips and the peach mixture.
For the chips, you’ll want to start them first. First, cut flour tortillas into chips. Next, coat them in oil then cinnamon and sugar. Bake them until all the moisture is gone and they’re crisp. This is your base for the nachos.
For the topping, you have some options. You can use fresh, canned, or frozen peaches. Basically, you’re going to cook the peaches, flavor them, and thicken the sauce.
Or, you can use a can of peach fruit filling & topping. This is peach pie filling. It’s where apple pie filling is in the grocery store. If you go this route, Stir in 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of pumpkin pie spice to add flavor. They are a little bland in my opinion.
- If using fresh peaches, you can peel, pit, and chop them at least a day ahead of time. Drizzle a little lemon juice over them so they won’t turn brown. They will keep in the fridge overnight.
- You can make the chips and store in an airtight container up to two days before you need to use them.
- Oil in a spray bottle (like this) is easier and quicker than brushing the chips with oil. If you can’t find the spray in the store, you can get a dispenser like this to fill.
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Please keep in mind that nutritional information is a rough estimate and can vary based on products used. Caramel, whipped cream, and ice cream were not included in the nutritional information.
Peach Cobbler Nachos Recipe is a super simple recipe that a makes a delicious snack or dessert that’s perfect any time!
- 2 tablespoons vegetable oil canola or coconut can be substituted (or spray oil)
- 10 6-inch flour tortillas cut into 6 or 8 chips
- 4 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon pumpkin pie spice
- 10 or 16 ounce package frozen peaches defrosted & chopped. (5 to 6 large peaches that have been peeled, pitted, & chopped)
- caramel sauce, whipped cream, or ice cream if desired
Heat oven to 350 degrees F. Brush or spray oil over both sides of tortillas. Combine cinnamon and sugar and sprinkle evenly over tortillas.
Lay wedges in a single layer on one or two cookie sheets. Bake 10 to 12 minutes or until tortillas are lightly browned and crisp. Remove from oven and allow to cool.
(Once completely cool, chips can be stored in an airtight container up to 2 days.)
In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, around 5 minutes.
Once it becomes bubbly, Add the peaches and cook for another 3 minutes making sure to stir consistently. Remove the pan from the heat and stir in the vanilla extract, cinnamon, and pumpkin pie spice. Mix until everything is combined.
Cool slightly then build your nachos. Or, store in the refrigerator for a few days. Reheat and build nachos.
Spread the chips on a plate or tray. Spoon peach filling over the chips. Top with caramel sauce, whipped cream, and/or ice cream. Serve immediately.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.