Cinnamon Chocolate Nachos Recipe

Serves: 12

These buttery crisps disappear fast, so be sure to have plenty on hand.

Yield: 12 servings
Prep Time:
Cook Time:
Total Time:


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
1/4 cup semisweet chocolate chips
1/2 teaspoon 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 350F 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 chips and vanilla. Stir until chocolate is melted. 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. Yield: 12 servings.


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