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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.”
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 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

Directions

  • 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.
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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