| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | tb | Sugar; granulated – and |
| 1/2 | c | Sugar; granulated |
| 1/2 | ts | Cinnamon |
| 5 | tb | Butter |
| 6 | Tortillas; Flour – 8" | |
| 1 | c | Cream; heavy or whipping |
| 1/3 | c | Sugar; brown – packed |
| 1 | ts | Vanilla |
| 1 | oz | Chocolate; unsweetened coarsely chopped |
| 1/2 | c | Pecans – coarsely chopped |
INSTRUCTIONS
Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Melt 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 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tbsp 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 Tbsp nuts on top. Repeat layer until all ingredients are used. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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