3 cups sliced fresh strawberries
1/4 cup sugar
1/4 cup almond flavoured liqueur (such as Amaretto) OR
1 teaspoon almond extract
3/4 cup sour cream
2 tablespoons sugar
1/4 teaspoon cinnamon
6 6-inch flour tortillas
2 tablespoons melted butter
2 teaspoons sugar
1/4 teaspoon cinnamon
2 tablespoons sliced almonds, toasted
1 tablespoon shaved semi-sweet chocolate
Method:
Combine: Strawberries, 1/4 cup sugar and almond liqueur in a bowl; stir well. Cover, refrigerate for 1 hour. Combine sour cream, 2 tbsp sugar
and 1/4 cinnamon in small bowl; stir well. Cover and refrigerate. Preheat oven to 400 degrees. Using pastry brush, lightly brush one side of tortilla with melted butter. Cut each tortilla into 6 wedges and arrange on two ungreased baking sheets. Sprinkle wedges evenly with 2 tsp of sugar and 1/4 tsp of cinnamon. Bake for 6 to 8 minutes, or until crisp. Remove from oven and cool. Drain strawberries. Place 6 wedges on each dessert plate. Top each wedge with strawberries and a little sour cream mixture. Sprinkle toasted almonds and shaved chocolate evenly among nachos.