Cinnamon Chocolate Nachos Recipe
These buttery crisps disappear fast, so be sure to have plenty on hand.
|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.