I’ve been obsessed with finding new ways to use frozen peaches lately, and let me tell you, these peach cobbler nachos are my newest addiction! Crispy cinnamon-sugar tortillas topped with warm spiced peaches and a drizzle of caramel sauce – it’s like your favorite summer dessert met game day snacks and they fell in love. Trust me, once you try this combo, regular nachos will never be the same.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Medium |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 14-18 g
- Fat: 38-46 g
- Carbohydrates: 340-370 g
Ingredients
For the tortilla chips:
- 2 tbsp vegetable oil
- 10 flour tortillas
- 4 tbsp sugar
- 3/4 tsp cinnamon
- 1 pinch salt
For the peach filling:
- 3/4 cup water
- 1 tbsp lemon juice
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 16 oz frozen peaches
- 1 tbsp unsalted butter
For the garnish:
- ice cream (Häagen-Dazs vanilla bean recommended)
- caramel sauce
Step 1: Prepare and Bake Crispy Tortilla Chips
- 2 tbsp vegetable oil
- 10 flour tortillas
- 4 tbsp sugar
- 3/4 tsp cinnamon
- 1 pinch salt
Preheat your oven to 350°F.
While it heats, cut each flour tortilla into 6-8 wedges.
In a small bowl, whisk together the 4 tablespoons sugar, 3/4 teaspoon cinnamon, and pinch of salt.
Lightly brush or toss the tortilla wedges with the 2 tablespoons of vegetable oil, then generously coat them with the cinnamon-sugar mixture on both sides.
Arrange the wedges in a single layer on baking sheets and bake for 10-12 minutes until they're golden and crispy.
I like to flip the wedges halfway through baking to ensure even crispness and browning on both sides.
Step 2: Build the Peach Filling Base
- 3/4 cup water
- 1 tbsp lemon juice
- 1 cup sugar
- 1/4 cup cornstarch
While the tortilla chips bake, combine the 3/4 cup water, 1 tablespoon lemon juice, 1 cup sugar, and 1/4 cup cornstarch in a medium saucepan over medium heat.
Whisk the mixture continuously for about 5 minutes until it thickens and becomes translucent—this creates a glossy, sauce-like base that will cling beautifully to your chips.
The cornstarch will absorb the liquid and thicken as it heats, creating the perfect consistency for the topping.
Step 3: Cook the Peaches and Finish the Filling
- 16 oz frozen peaches
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tbsp unsalted butter
- thickened sauce base from Step 2
Add the 16 oz frozen peaches directly to the thickened sauce from Step 2 and stir gently.
Continue cooking over medium heat for about 3 minutes until the peaches are heated through and begin to break down slightly.
Remove the pot from heat and stir in the 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and 1/4 teaspoon pumpkin pie spice along with the 1 tablespoon butter.
I find that adding the spices off the heat helps them maintain their aromatic qualities rather than cooking them too aggressively.
Let the filling cool for a few minutes so it's warm but not piping hot when assembled.
Step 4: Assemble and Serve
- tortilla chips from Step 1
- peach filling from Step 3
- ice cream
- caramel sauce
Remove the tortilla chips from the oven and let them cool for 2-3 minutes.
Arrange the crispy tortilla chips from Step 1 on serving plates or a large platter.
Generously spoon the warm peach filling from Step 3 over the chips, allowing some of the sauce to soak into them slightly.
Top with a scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately while the chips are still crispy and the filling is warm.
Tasty Peach Cobbler Nachos
Ingredients
Method
- Preheat your oven to 350°F. While it heats, cut each flour tortilla into 6-8 wedges. In a small bowl, whisk together the 4 tablespoons sugar, 3/4 teaspoon cinnamon, and pinch of salt. Lightly brush or toss the tortilla wedges with the 2 tablespoons of vegetable oil, then generously coat them with the cinnamon-sugar mixture on both sides. Arrange the wedges in a single layer on baking sheets and bake for 10-12 minutes until they're golden and crispy. I like to flip the wedges halfway through baking to ensure even crispness and browning on both sides.
- While the tortilla chips bake, combine the 3/4 cup water, 1 tablespoon lemon juice, 1 cup sugar, and 1/4 cup cornstarch in a medium saucepan over medium heat. Whisk the mixture continuously for about 5 minutes until it thickens and becomes translucent—this creates a glossy, sauce-like base that will cling beautifully to your chips. The cornstarch will absorb the liquid and thicken as it heats, creating the perfect consistency for the topping.
- Add the 16 oz frozen peaches directly to the thickened sauce from Step 2 and stir gently. Continue cooking over medium heat for about 3 minutes until the peaches are heated through and begin to break down slightly. Remove the pot from heat and stir in the 1/2 teaspoon vanilla, 1/4 teaspoon cinnamon, and 1/4 teaspoon pumpkin pie spice along with the 1 tablespoon butter. I find that adding the spices off the heat helps them maintain their aromatic qualities rather than cooking them too aggressively. Let the filling cool for a few minutes so it's warm but not piping hot when assembled.
- Remove the tortilla chips from the oven and let them cool for 2-3 minutes. Arrange the crispy tortilla chips from Step 1 on serving plates or a large platter. Generously spoon the warm peach filling from Step 3 over the chips, allowing some of the sauce to soak into them slightly. Top with a scoop of vanilla ice cream, drizzle with caramel sauce, and serve immediately while the chips are still crispy and the filling is warm.