Fresh Whipped Cream:
1/2 cup Heavy Cream
1 Tbsp. Granulated Sugar
1/2 tsp. Vanilla Extract
Homemade Cinnamon-Sugar Tortilla Chip:
8 small Flour Tortillas (6″)
3 Tbsp. Unsalted Butter, melted
1 cup Granulated Sugar
2 tsp. Ground Cinnamon
Homemade Chocolate Sauce:
1/2 cup Semi-sweet Chocolate chips
1/2 cup Heavy Cream
2 Tbsp. Granulated Sugar
2 Tbsp. Light Corn Syrup
1 tsp. Vanilla Extract
1/2 cup Strawberries, diced
1/2 cup Blueberries
1. For the fresh whipped cream: Place cream and sugar in a small mixing bowl and beat on high speed 1-2 minutes using a hand mixer. Add the vanilla and beat for another 1-2 minutes, or until soft peaks form. Don’t whip to much or it will become clumpy. Chill until ready to use.
2.For the homemade tortilla chips: Preheat oven to 400*F. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles.Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar mixture on top of the finished chips. Reserve the rest to garnish.
3. For the chocolate sauce: Pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar and corn syrup in a small saucepan over low heat. Bring to a boil, stirring often. Remove from the heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
4. For the nachos: Pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with chocolate sauce. If the chocolate sauce won’t pour easily, try warming it in the microwave for 15 seconds, then stir and pour. Top the nachos with whipped cream and a sprinkle of the leftover cinnamon-sugar mixture. Enjoy!