Cinnamon Chocolate Nachos Recipes

CINNAMON CHOCOLATE NACHOS

Steps:

• 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., 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 and vanilla. 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.

CHOCOLATE-CINNAMON "NACHOS"

Steps:

• Preheat the oven to 450 degrees F.
• Brush both sides of the tortillas with butter and sprinkle with 1/4 cup cinnamon sugar. Cut each tortilla into 8 wedges. Place the tortilla chips on foil-covered baking sheets. Bake in oven until golden, turning halfway through, 4 to 5 minutes per side.
• Meanwhile, heat the chocolate chips with 2 tablespoons heavy cream in microwave until smooth and melted, stirring every 15 seconds. It should take about 45 seconds total.
• In a small bowl, beat the remaining 1/4 cup heavy cream to soft peaks.
• Once the chips are done, place them on a platter. Drizzle with chocolate sauce and top with small spoonfuls of the whipped cream. Sprinkle with the remaining tablespoon of cinnamon sugar and serve immediately.

CHOCOLATE ALLSPICE DESSERT NACHOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
• Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
• Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
• Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.

CHOCOLATE NACHOS

Steps:

• Combine sugar and cinnamon in a small bowl.
• Brush one side of each tortilla with melted butter; sprinkle with sugar mixture.
• Cut each tortilla into eight wedges.
• Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan.
• Bake in a 350 º oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).
• Meanwhile, melt chocolate pieces and shortening in a small saucepan.
• Remove wedges from oven.
• Spread in an even layer on a serving platter; cool slightly.
• Drizzle with half of the melted chocolate mixture.
• Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan.
• Bake as directed above.
• Spread in an even layer on a second serving platter; cool slightly.
• Drizzle with remaining melted chocolate mixture.
• Serve warm or cool.
• Makes 64 wedges.

EASY CHOCOLATE NACHOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir the cinnamon into the sugar in a small bowl; set aside.
• Brush the tortillas with melted butter on both sides. Sprinkle the tortillas evenly with cinnamon sugar; then cut each tortilla into 6 to 8 wedges. Place the tortilla wedges onto baking sheets in a single layer.
• Bake the tortillas in the preheated oven until the edges are lightly browned, 10 to 12 minutes. While the tortillas are baking, melt the chocolate and shortening in a small saucepan over low heat.
• Spread half of the tortilla wedges onto a serving plate and drizzle with half of the chocolate mixture. Place the remaining tortilla wedges on top, then drizzle with the remaining sauce.

CINNAMON CHOCOLATE NACHOS

Steps:

• 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.
• 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 and vanilla. 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.