top of page

Cinnamon Churro Nachos

IMG_1606.jpg

Ingredients

Cinnamon Churro Chips

  • 1 teaspoon of ground cinnamon

  • ½ cup of granulated sugar

  • 4 flour tortillas

  • 1/4 cup of Challenge Spreadable Butter with Canola Oil

Sweet Fruit Salsa

  • ½ cup of diced strawberries

  • ½ cup of diced mangos

  • ½ cup of diced kiwis

  • 1 Tablespoon of fresh lime juice

  • 1-2 teaspoons of honey, depending on the sweetest of the fruit

  • 1 Tablespoon of fresh basil (optional)

  • 8 scoops of your favorite flavor of ice cream

Directions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.

  2. Combine cinnamon and sugar in a small bowl

  3. Using a knife or cookie cutters, cut out desired chip shape. Spread the top and bottom of the tortilla with Challenge Spreadable Butter, and sprinkle or dip into the cinnamon sugar.

  4. Place Chips into the oven, and bake for 5-6 minutes. Flip chips over and continue baking for an additional 5-6 minutes or until chips are browned around the edges. Remove and let cool.

  5. To make salsa, stir together the lime juice and honey. Stir in the diced fruit and basil. Refrigerate until needed.

  6. To serve, arrange chips on a plate. Place 2 scoops of ice cream in the middle and spoon on the Sweet Fruit Salsa.

Serves Four

 

Chef Tips:

  • Have you tried our new Challenge Salted Caramel Snack Spread? If you haven’t, this is a great time to try it! Simply substitute this spread for the Challenge Spreadable Butter with Canola Oil and bake as directed for a delicious, snackable variety!

  • For something different, shake up the ingredients in the salsa. Feel free to add whatever fruit is in season. Apples, pears, and walnuts make a great autumn salsa. Pineapple, papaya, and coconut flakes are another delicious summertime swap-out!

  • Not in the mood for ice cream? Simply fill a bowl with salsa and dip your chips for a great snack. The Churro Chips and Sweet Fruit Salsa are a great recipe to bring to your next party!

  • Turn these nachos into a party! Fill bowls with toppings and let guests create their nacho masterpieces. Here are some topping ideas.

    • Salted Caramel Sauce

    • Chocolate Sauce or Hot Fudge

    • Chopped Nuts

    • Maraschino or Fresh Cherries

    • Bananas

    • Berries

    • Dried Fruit or Granola

    • Mini Chocolate Chips or Crushed Candy Bars

    • Whipped Cream

​

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

bottom of page