This recipe has become one of my go-to faves. I’m a huge nacho fan and to be able to sweeten the recipe up just hits all the right notes.
I’ve combined lightly salted tortilla chips with a mixture of icing sugar and cinnamon, topped that with fresh mint and apple salsa and finished with natural yoghurt for the ultimate dipping delight. Perfect for a late afternoon snack or even as a different type of weekend breakfast.
This recipe is in collaboration with Kanzi Apple. Showing you just how simple and delicious apples can be for the ultimate snacking treat! For more recipes with Kanzi check out my Honey Whipped Goat’s Cheese with Black Pepper Apple Dippers or Festive Turkey, Sprout and Apple salad.
Kanzi Apples are the perfect addition to this dish – their sweetness adds another level to this dessert take on a classic savoury dish.
APPLE SALSA CINNAMON NACHOS WITH NATURAL YOGHURT
Time to make: 5 minutes. Makes: 2 portions.
1 Kanzi Apple
100g Tortilla Chips
5tbsp Icing Sugar
Pinch of Cinnamon
A handful of Mint Leaves
A squeeze of Lemon Juice
1 ½ Tbsp Honey
Pinch of Cracked Black Pepper
25g Dried Cranberries, chopped
1tbsp Low Fat Natural Yoghurt
Slice your Kanzi apple into small chunks and add to a bowl. Chop up a handful of mint and add to the apples. Squeeze over some lemon juice, add in your honey, cracked black pepper and chopped cranberries. Mix together and set aside.
Pop your tortilla chips in a large bowl, sprinkle over your cinnamon and icing sugar and shake to combine. Be careful not to break the chips. Use your hands if it’s easier. Once the tortilla chips are fully covered place on a plate.
Top with natural yoghurt and sprinkle over your apple salsa. Any leftover salsa can be sprinkled over granola, ice-cream or just popped into a smoothie.