Cinnamon Chocolate Nachos Recipes

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.

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.

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 SCONES

Steps:

• In a large mason jar, using parchment paper as a funnel, carefully pour in the dry ingredients in alternating layers. Line container with tea towels and place all items inside. The recipe card should read as follows:
• To make your cinnamon-chocolate scones, start by preheating the oven to 375 degrees. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the dry ingredients. Grab a stick of butter from the refrigerator, cut it into pieces, and with the mixer running, and add the butter and mix until coarse and sandy. You should still be able to see small lumps of butter. Head back to the refrigerator and grab the milk. Measure out a cup and a quarter, then add it and mix until almost combined. Next, add the chocolate chunks and mix just to distribute them evenly through the dough. Do not overmix; there may still be some flour not mixed in.
• Turn the dough out onto a lightly floured surface. Knead the dough 10 times to bring it together and smooth it out. Using a lightly floured rolling pin, roll out the dough 1-inch thick. Using a the biscuit cutter, cut out circles. Using a spatula, transfer to an ungreased sheet pan. Knead the scraps together just until combined, then roll out again and continue cutting out circles until all the dough is used. Bake until light golden brown, about 15 minutes. When they're all done, serve with honey and jam. YUMMY!

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.

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.