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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.  

Here are some other Cinco de Mayo inspired recipes you may like:
Churro French Toast
Taco Joe Dip
Graham Cracker Fried Ice Cream

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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.
Adapted from:https://www.tasteofhome.com/recipes/cinnamon-chocolate-nachos/
cinnamon, tortillas
Kid friendly, Cinco de Mayo, Dessert
American
Created using The Recipes Generator
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