Chocolate-Cinnamon Dessert Nachos
Submitted by the-voyager
Crispy cinnamon-sugar tortilla chips layered nacho-style and drizzled with homemade chocolate sauce and buttery caramel, finished with chopped pecans. A fun shareable Mexican-inspired dessert ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minNachos for dessert? You bet. And once you’ve tried them, regular nachos might feel a little jealous.
Flour tortillas get brushed with melted butter, dusted with cinnamon-sugar, and baked until shattering-crisp and golden. While they’re in the oven, you whip up a dual sauce situation: one half chocolate, one half caramel, both made from the same cream-and-sugar base.
Pile those warm chips on a platter, drizzle both sauces over the top, scatter on chopped pecans, and repeat until you’ve built a glorious, sticky, shareable mountain of sweetness.
Pro Tips
- Stack and cut the tortillas all at once to save time. Wedge-cut them like a pizza for the most nacho-like shape.
- Bake in a single layer. Overlapping tortillas steam instead of crisping, and crispy is the whole point here.
- Serve immediately after assembly. The chips soften fast once the sauces hit them, so this is a “make it and eat it now” kind of dessert.
Variations
- Top with sliced strawberries or bananas before drizzling the sauces for a fruity twist.
- Swap pecans for toasted coconut flakes or crushed peanuts.
- Add a scoop of vanilla ice cream in the center for the ultimate shared dessert platter.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In small bowl, mix together 2 tablespoon granulated sugar and cinnamon.
Melt 4 tablespoon 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 until 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, until slightly thickened.
Remove from heat; stir in vanilla. Transfer half of mixture to a bowl.
Add chocolate and stir until melted. To remaining mixture, stir in remaining 1 tablespoon 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 tablespoon nuts on top.
Repeat layer until all ingredients are used.
Serve immediately.
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