I am so excited for Labor Day! It means the last big hooray for summer and time for my favorite season to begin- FALL! I also love enjoying a Labor Day party with my friends and TOSTITOS® Original Restaurant Style Tortilla Chips. Today, I am sharing how to celebrate Labor Day with TOSTITOS.
I love how well TOSTITOS Original Restaurant Style Tortilla Chips complement all kinds of party foods that I love to serve! Whether it’s my cheesy bean dip or black bean and pineapple salsa, they pair well with any dip. I love having a variety of salsas and dips as part of my party so there is something for everyone!
TOSTITOS Original Restaurant Style Tortilla Chips can even go beyond the salsa and dips. They work great in recipes. Use them to top a tasty baked dish or crush them to thicken up a soup. Get creative – they can even be used in a dish like this TOSTITOS Crust Party Quiche.
I thought it would be fun to have a nacho bar for Labor Day. You can have all the regular toppings you like for nachos but I want to also include some items to make dessert nachos! The light crisp and savory taste of TOSTITOS Original Restaurant Style Tortilla Chips pairs perfectly with sweetness of chocolate and fruit. I LOVE the combination of sweet and savory!
You can go crazy and have all kinds of yummy items to top the nachos with such as fruit and syrups. I put together a tasty combination of bananas, chocolate, strawberries and cream and included the recipe for all of you! It was so delish. Tell me how you will enjoy TOSTITOS Original Restaurant Style Tortilla Chips for your Labor Day celebration!
- 40 TOSTITOS Original Restaurant Style Tortilla Chips
- 1 cup sliced fresh strawberries
- 2 bananas, slices
- 4 Tbsp chocolate syrup
- 1 cup whipped cream or vanilla yogurt (I used whipped cream)
- For each serving – place 10 chips on a plate then top each with a 1/4 cup sliced strawberries, 1/2 banana, 1 Tbsp chocolate syrup and 1/4 cup whipping cream or vanilla yogurt. Makes 4 servings.
Recipe inspired by TOSTITOS.
This post is brought to you by a partnership with Frito-Lay & Real Mom Kitchen. All opinions are my own.