Cinnamon Chocolate Nachos
TOTAL TIME: Prep: 20 min. Bake: 15 min.
YIELD: 12 servings.
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.”
Ingredients
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6 flour tortillas (8 inches)
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7 tablespoons butter, melted, divided
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6 tablespoons sugar, divided
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1/2 teaspoon ground cinnamon
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1/2 cup heavy whipping cream
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1/3 cup packed brown sugar
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1 ounce unsweetened chocolate, chopped
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1/2 teaspoon vanilla extract
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1/2 cup chopped pecans
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
6 piece: 260 calories, 17g fat (8g saturated fat), 31mg cholesterol, 198mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.
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