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Cinnamon Chocolate Nachos

 Cinnamon Chocolate Nachos
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.”
12 ServingsPrep: 20 min. Bake: 15 min.


  • 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 McCormick® Pure 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

2 of 2

Cinnamon Chocolate Nachos (continued)

Directions (continued)

  • pecans. Repeat layers. Yield: 12 servings.
Nutritional Facts: 1 serving (6 pieces) equals 260 calories, 17 g fat (8 g saturated fat), 31 mg cholesterol, 198 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.