Fruit-Filled Nachos

Cook it with:
Makes: 4 servings
Preparation time: 15 minutes
Cook time: 5 minutes


  • ½ lb. (8 oz.) fresh apricots (about 5)
  • 2 tablespoons apricot nectar
  • 1 tablespoon plus 1 teaspoon sugar, divided
  • 1/3 cup sliced fresh strawberries
  • 1/3 cup blueberries
  • ½ teaspoon ground cinnamon
  • 2 6-8 inch flour tortillas
  • 3 tablespoons Filippo Berio Mild & Light Olive Oil
  • Frozen yogurt or ice cream (optional)


Halve apricots, discarding pits. In a medium skillet cook apricots and nectar with 1 tablespoon of the sugar, uncovered over low heat for 8 minutes or until apricots are cooked through. Stir in strawberries and blueberries. Remove from heat. Cover and set aside.

Mix remaining 1 teaspoon of sugar with cinnamon. Set aside.

Slice each tortilla into 4 triangles. Place 3 tablespoons of olive oil in a heated cast iron pan. Fry the tortillas until golden brown; remove and sprinkle with cinnamon sugar.

Place 1 tortilla, cinnamon-side down, on a plate. Spoon fruit mixture onto the tortilla. Top with a second tortilla, cinnamon-side up. Serve immediately, with a scoop of frozen yogurt or ice cream if desired.


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