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
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
- 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 350' for 12-14 minutes or until crisp.
- 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.
- Drizzle with half of the chocolate sauce; sprinkle with half of the coconut. Repeat layers.
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