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Add a photoServings: 6
Ingredients
- 2 Tbsp. Sugar, granulated - and
- 1/2 c. Sugar, granulated
- 1/2 tsp Cinnamon
- 5 Tbsp. Butter
- 6 x Tortillas, Flour - 8"
- 1 c. Cream, heavy or possibly whipping
- 1/3 c. Sugar, brown - packed
- 1 tsp Vanilla
- 1 ounce Chocolate, unsweetened coarsely minced
- 1/2 c. Pecans - coarsely minced
Directions
- Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Heat 4 Tbsp 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 min or possibly until tortilla wedges are crisp and golden. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 c. granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 min, stirring occasionally, until slightly thickened. Remove from heat; stir in vanilla. Transfer half of mix to a bowl. Add in chocolate and stir until melted. To remaining mix, stir in remaining 1 Tbsp butter. Let both sauces cold to lukewarm.
- To assemble nachos, scatter tortilla pcs in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer till all ingredients are used. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 489 | |
| Calories from Fat 226 | 46% |
| Total Fat 25.91g | 32% |
| Saturated Fat 13.17g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 271mg | 11% |
| Potassium 191mg | 5% |
| Total Carbs 62.64g | 17% |
| Dietary Fiber 4.0g | 13% |
| Sugars 33.85g | 23% |
| Protein 5.51g | 9% |
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