Strawberry Cheesecake Crunch Nachos

Directions

1. Strawberry Crunch Nachos

2. Place Oreos into a food processor, or plastic bag (beat until crumbs), and process until you have crumbs.

   
   

3. Separate into 2 bowls, pour half of the melted stick of butter into each bowl.

4. Add jello to one bowl and almond extract into the other bowl, mix well.

5. Combine cookie crumbs into one bowl and stir until just mixed.

6. Cut tortillas into triangles.

7. Place tortillas on a parchment-lined sheet tray and spray or brush with remaining melted butter.

8. Preheat oven to 400°.

9. Dip buttered tortillas into cookie mixture and coat both sides. Place back on the parchment-lined sheet tray, or on a pam sprayed cooling rack on the sheet tray.

10. Bake for 6 minutes or until just lightly browned.

11.  Dip chips and enjoy!

12. Optional, if you want to fry chips before heat oil on medium heat and place tortillas into hot oil for a few seconds until just starting to brown. Remove from oil and place on a paper towel-lined plate. Then spray with butter and dip into cookie mixture to cover the chip. Bake in the oven for 3 minutes or until desired brownness.

Cheesecake Dip

1. While chips are baking, pour the heavy cream into the bowl and whip for a few minutes until starting to thicken.

2. Add cheesecake pudding mixture to heavy cream and mix. Then add cream cheese and mix until smooth.

Decorations

1. Once slightly cooled from the oven, melt white chocolate and drizzle on chips.

2. Dice strawberries and top cheesecake dip. You can also slice some strawberries and fan out for decorations.