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!
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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.
Time-Saving Tips
- 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
Equipment
- 11-inch Sauce pan
Ingredients
For the chips
- 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
For the fruit
- 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)
Additional ingredients
- caramel sauce, whipped cream, or ice cream if desired
Instructions
For the chips
- 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.)
For the peaches
- 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.
Build your 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.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck
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Susan Thorne says
Did you warm the peach pie filling from the can first?
Paula says
I would
Toni | Boulder Locavore says
This is such an amazing idea! I can’t wait to give this a try!