3 c. sliced strawberries
1/4 c. sugar
1/4 c. Amaretto or 1 t. almond extract
3/4 c. sour cream
2 T. sugar
1/4 t. cinnamon
6 (6 inch) flour tortillas
2 T. melted butter
2 t. sugar
1/4 t. cinnamon
2 T. sliced almonds, toasted
1 T. shaved semisweet chocolate

Stir berries, 1/4 c. sugar and Amaretto in a bowl; cover and refrigerate for at least 1 hour. Stir sour cream, 2 T. sugar and 1/4 t. cinnamon in a bowl. Cover and refrigerate. Preheat oven to 400°. Lightly brush 1 side of the tortillas with melted butter, cut into 6 wedges and arrange on ungreased baking sheets. Sprinkle evenly with 2 t. sugar and 1/4 t. cinnamon. Bake 6-8 minutes til crisp. Drain berries. Top each tortilla wedge with berries and a little of the sour cream mixture. Then sprinkle almonds and shaved chocolate evenly on top.
(36 finger desserts or use whole to serve 6)

Strawberry nacho dessert recipe published in our August, 2008 Menu Minder, Issue #298.