Cinnamon Chocolate Nachos

I wanted to do a fun dessert for Cinco de Mayo, and went back and forth between making sopapillas and these Cinnamon Chocolate nachos.  I got a late start, so I used jarred hot fudge topping with a little vanilla stirred in instead of the from-scratch recipe.

Due to nut allergies, I used coconut instead of the pecans.   Absolutely fantastic, and the plain chips would be a knock out with a fruit salsa.  

Cinnamon Chocolate Nachos

Author: Jolene Martinelli- Jolene's Recipe Journal

Ingredients

• 6 (8 inch) flour tortillas
• 7 tablespoons butter -- melted, divided
• 6 tablespoons sugar -- divided
• 1/2 teaspoon ground cinnamon
• 1 jar hot fudge ice cream topping
• 1/2 teaspoon vanilla extract
• 3T shredded sweetened coconut

Instructions

1. Brush both sides of tortillas with 4 tablespoons butter. Combine 2 tablespoons sugar and cinnamon; sprinkle over one side of each tortilla.
2. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350' for 12-14 minutes or until crisp.
3. Heat hot fudge topping in microwave or in saucepan on stove. Stir in vanilla. Arrange half of the tortilla wedges on a large serving platter.
4. Drizzle with half of the chocolate sauce; sprinkle with half of the coconut. Repeat layers.

Notes

Adapted from: https://www.tasteofhome.com/recipes/cinnamon-chocolate-nachos/

Other recipes you may enjoy:

Churro French Toast

Zippy Tortilla Chips

cinnamon, tortillas

Kid friendly, Cinco de Mayo, Dessert

American