Field editor Kathy Kittell from Lenexa, Kansas found a “sweet” way to serve nachos. “It’s the perfect variation for my friends and family members with a sweet tooth,” she writes. “These buttery crisps disappear fast, so be sure to have plenty on hand.”
- 6 flour tortillas (8 inches)
- 7 tablespoons butter, melted, divided
- 6 tablespoons sugar, divided
- 1/2 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 1/3 cup packed brown sugar
- 1 ounce unsweetened chocolate, chopped
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350° for 12-14 minutes or until crisp.
- Meanwhile, in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.
- Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolate sauce; sprinkle with half of the pecans. Repeat layers. Yield: 12 servings.
Originally published as Cinnamon Chocolate Nachos in Taste of Home October/November 2006, p57
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