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Almond Raspberry Crisp Nachos

From: Recipe Challenge Winners

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Serves 4


A Runner-Up in the 2009 Diamond Recipe Challenge.


  • cup all-purpose flour
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons salted butter, melted
  • ½ cup DIAMOND Sliced Almonds
  • 2 8-inch flour tortillas
  • ¼ cup seedless red raspberry preserves
  • ½ cup chopped white chocolate bars or white chips
  • 1 cup fresh or frozen, partially thawed raspberries


1. Heat oven to 375. In medium bowl, combine flour, sugar and butter; stir until evenly moistened and crumbly. Stir in sliced almonds.
2. Place tortillas on ungreased baking sheet. Spread each tortilla with 2 tablespoons preserves to within ½-inch of edge; sprinkle evenly with white chocolate, raspberries, then crumb topping.
3. Bake at 375 for 12 to 16 minutes, or until golden brown and crisp on top and bottom. Cut each tortilla into 6 wedges.

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