Recipe: Sugar Nachos

Serves 6


48 unsalted corn chips
1 lime
2 Tbsp. granulated sugar
1/2 tsp. cinnamon
1/4 tsp. chili powder
1 cup Sweet Salsa (below)
1 cup White Stuff (below)

(makes 2 cups)
1/4 cup peach preserves
1/4 to 1/2 tsp. hot pepper sauce
1 cup pineapple, chopped
1 9 oz. can bing cherries, chopped

(makes 2 cups)
1/4 cup sour cream
1/4 cup cream cheese
1 cup sweetened whipped cream
1/4 tsp. vanilla extract
1/4 cup sugar


Mix together sugar, cinnamon and chili powder. Spread chips out in a single layer on a cookie sheet. Sprinkle with lime juice, then with sugar mixture. Bake at 350 for 10 minutes, then broil under low heat until sugar bubbles. Top each chip with a spoonful of Sweet Salsa and a smaller spoonful of White Stuff.

Mix cherries and pineapple. Let stand in a colander over a bowl in the refrigerator at least 1/2 hour. Warm preserves in microwave or double boiler. Stir in hot pepper sauce. Mix drained fruit with preserves. Let stand in refrigerator at least 1 hour before using.

Cream together sour cream, cream cheese, sugar and vanilla until absolutely smooth. Fold in whipped cream. Chill at least 1 hour.