| 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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