Title: CHOCOLATE-CINNAMON DESSERT NACHOS
Yield: 6 Servings
2 T Sugar; granulated - and
1/2 c Sugar; granulated
1/2 t Cinnamon
5 T Butter
6 Tortillas; Flour - 8"
1 c Cream; heavy or whipping
1/3 c Sugar; brown - packed
1 t Vanilla
1 oz Chocolate; unsweetened coarsely chopped
1/2 c Pecans - coarsely chopped
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, sugare 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 1/2 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
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- Sugar Substitution Chart
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