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.”
Cinnamon Chocolate Nachos
Cinnamon Chocolate Nachos
Prep Time
20 min
Cook Time
15 min
Yield
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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