Chocolate-cinnamon dessert nachos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sugar; granulated - and |
| ½ | cup | Sugar; granulated |
| ½ | teaspoon | Cinnamon |
| 5 | tablespoons | Butter |
| 6 | Tortillas; Flour - 8\" | |
| 1 | cup | Cream; heavy or whipping |
| ⅓ | cup | Sugar; brown - packed |
| 1 | teaspoon | Vanilla |
| 1 | ounce | Chocolate; unsweetened coarsely chopped |
| ½ | cup | Pecans - coarsely chopped |
Directions
Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Melt 4 Tbsp butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets.
Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining ½ cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer until all ingredients are used. Serve immediately.