⭐️All-Star Edition⭐️My Version of Truist Park’s Peach Cobbler Nachos
This is the All-Star Edition of my MLB Stadium Dessert Series where I recreate or put my own twist on some Major League Baseball Stadium Desserts.
These Peach Cobbler Nachos come from Truist Park, home of the Atlanta Braves and host of The 2025 All Star Game. These were put on the menu as a specialty food item for The All Star Game..
I took just a few liberties with my recipe. This is the official description:
Peach cobbler nachos, with peach cobbler topping fried strips of flour tortillas tossed in cinnamon sugar.
Instead of strips of tortillas I gave the dessert a little STAR power by cutting the tortillas into star shapes. It turns out they work great for scooping up all the delicious peach filling. My peach cobbler filling is made with fresh peaches, butter, granulated sugar, brown sugar, cinnamon and a pinch of salt. It’s topped with barely sweetened whipped cream and I opted for red and blue sprinkes intead of the marachino cherries.
This recipe is great if you are looking for an out of the box summer dessert and to use those fresh peaches that won’t be around for long.
I hope you try my recipe, but if you are lucy enough to be attending the All-Star game you can get the Real Deal at Coop’s Championship Chicken near sections 138 & 320!!
STAR BAKER TIPS
⭐️ You only need about 1″ of oil to fry the tortilla chips.
⭐️ Using the tines of a fork, dock each of the tortilla chips before frying. This will help them to remain flat and not puff up.
⭐️You can make the peach filling the day before and store it in the fridge. Reheat in the microwave.
⭐️ Best served immediately.
Ingredients
- 1 Tablespoons of Unsalted BUtter
- 3 Fresh Peaches
- 1 Tablespoon of Lemon Juice
- 2 Tablespoons of Light Brown Sugar
- 1 Tablespoon of Granulated Sugar
- ½ Teaspoon of Ground Cinnamon
- Pinch of Kosher Salt
- 4 Flour Tortillas
- Oil for Frying
- ½ CUp of Heavy Cream
- 1 Tablespoon of Powdered Sugar
- Red & Blue Sprinkles or the garnish of your choice. Toasted pecans would also be delicious.
- 1/2 Cup of Sugar and 1 Teaspoon of Cinnamon for coating the tortilla chips.
Instructions
- Peel the peaxhes, cut into quarters and remove the pit. Cut each quarter in half and cut each piece into 3 cubes. Toss with the lemon juice.
- Whisk together the light brown sugar, granulated sugar, cinnamon and kosher salt.
- In a saucepan, melt the butter over medium heat. Add the chopped peaches and the sugar mixture.
- Toss everything together and cook over medium heat. The peaches will begin to release their juices and the sugar will begin to caramelize. Stir occassionaly so the mixture does not burn. It is ready when the juices and sugar start to thicken and the peaches soften. This should take anywhere from 4-8 minutes, depending on how juicy the peaches are.
- Place the peach mixture in a bowl and set aside.
- Whip together the heavy cream and powdered sugar until the mixture reaches medium stiff peaks. Store in the fridge until ready to use.
- Cut each tortilla into stars, triangles, strips or whatever shape you like.
- Pour about 1″ of oil into a medium sauce pan and heat to about 350°F.
- In a bowl, whisk together the granulated sugar and cinnamon.
- Fry the tortilla chips, turning occasionally, until a light golden brown. Keep an eye on them because they can easily burn.
- Drain on paper towels and toss in the cinnamon/sugar.
- Pile the chips on a plate and top with the peach cobbler filling, whipped cream and sprinkles
- Enjoy!
I’ll be referencing this in the future.
Fantastic!!!