Easy Chocolate Nachos Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
• Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
• In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
• Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
• Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.

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.

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!