Sweet Nachos of Mine!

Serving Size: 1/4th of recipe (6 loaded chips)
Calories: 161
Fat: 2g
Sodium: 334mg
Carbs: 38g
Fiber: 4g
Sugars: 14.5g
Protein: 3.5g

PointsPlus® value 5*

There's a chance you've never actually heard of dessert nachos. If that's the case (and even if it isn't), prepare yourself, because your life is about to change. DIY cinnamon chips topped with a plethora of sweet goodies are just ahead... TRY THEM NOW!


2 medium-large high-fiber flour tortillas with about 110 calories each (like La Tortilla Factory Smart & Delicious 100 Calorie)
3/4 tsp. cinnamon, divided
2 dashes salt, divided
1 tsp. powdered sugar
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 cup sugar-free pancake syrup
1 cup chopped strawberries
1 cup mini marshmallows
2 tbsp. fat-free or light caramel dip (like the kinds by Marzetti)
Optional toppings: Fat Free Reddi-wip, rainbow sprinkles

Preheat oven to 375 degrees. Spray a large baking sheet or ovenproof platter with nonstick spray and set aside.

To make the chips, stack tortillas and cut into quarters. Evenly cut each stack of quarters into 3 triangles, yielding 24 chip-shaped tortilla triangles.

Evenly lay tortilla triangles flat on the sheet or platter and cover with a generous mist of nonstick spray. Sprinkle with 1/4 tsp. cinnamon and a dash of salt. Flip triangles, lightly spray with nonstick spray, and sprinkle with 1/4 tsp. cinnamon and remaining dash of salt.

Bake in the oven for 3 minutes. Carefully flip triangles and bake until crispy, about 3 minutes longer, keeping a close eye on them to ensure they don't burn.

Remove baking sheet or platter from the oven, and turn oven to the broiler setting. Carefully arrange chips so they overlap slightly, and then sprinkle with powdered sugar and set aside.

In a small bowl, combine pudding, syrup, and remaining 1/4 tsp. cinnamon, and mix well. Evenly distribute mixture over the chips as you would cheese sauce when making regular nachos. Top evenly with strawberries, followed by marshmallows.

Broil until marshmallows begin to puff up and turn golden brown, 2 - 3 minutes. Remove sheet or platter from the oven and set aside.

Place caramel dip in a small microwave-safe bowl and microwave for about 20 seconds, until hot and drizzle-able. (If needed, stir in 1 tsp. water, and heat again.) Give it a stir and drizzle over marshmallows.

If you like, top each serving with a bit of Reddi-wip and some rainbow sprinkles. Mmmm!!!!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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