Fruit-Filled Nachos

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 5 minutes

Ingredient

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)

Method

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.

Cook with:
Extra light taste olive oil

An Olive Oil that's made for perfect frying and baking.

With a high smoke point and the goodness of Olive Oil, using Filippo Berio Extra Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.