Chocolate Cinnamon Nachos Food

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.

DESSERT NACHOS

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
• Mix together 1 cup of the sugar and the cinnamon in a bowl.
• Unroll the pie dough, brush with egg and sprinkle liberally with cinnamon sugar. Cut each dough round into 12 to 14 thin wedges and place them on the prepared baking sheets. Bake until golden brown, 12 to 15 minutes.
• While the pie crust chips are baking, puree 1 cup of the raspberries with 1/4 cup sugar and 1 to 2 tablespoons of water, if needed, to make a sauce. Set aside.
• Heat 1 cup of the cream and 1 teaspoon of the vanilla in a small saucepan until starting to steam but not boil. Pour the hot cream over the chocolate chips and mix well until all the chocolate is combined.
• Whisk together the remaining 1 cup cream, 1 tablespoon sugar and vanilla in a bowl until light and fluffy.
• When the pie chips are ready, place half of them onto a serving tray. Top with half of the raspberry and chocolate sauces and the rest of the raspberries. Add the remaining chips and top with the remaining raspberry and chocolate sauces, and the whipped cream and nuts. Serve immediately.

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.

CHOCOLATE-CINNAMON DESSERT NACHOS

Steps:

• Preheat oven to 350℉ (180℃). In small bowl, mix together 2 tablespoon granulated sugar and cinnamon. Melt 4 tablespoon 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, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or until tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining ½ cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir until melted. To remaining mixture, stir in remaining 1 tablespoon 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 tablespoon nuts on top. Repeat layer until all ingredients are used. Serve immediately.

CHOCOLATE NACHOS

Steps:

• Preheat oven to 400°F.
• Brush both sides of tortillas with butter and cinnamon sugar.
• Cut tortillas into eighths.
• Place on baking sheet and toast about 10 minutes, or until crisp.
• Heat cream in microwave until steaming.
• Place chocolate chips in microwave safe bowl.
• Pour heated cream over chips and let stand 2 minutes.
• Stir to combine and if necessary, microwave for 20 seconds to fully melt chocolate.
• In a separate bowl, combine kiwi, mango, and strawberries.
• Assemble the nachos by layering first the tortilla chips, followed with the fruit mixture, and then drizzle with chocolate sauce.
• Top with sweetened whipped cream and toasted coconut and enjoy!

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.

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.