Post by chief_cook2 on May 19, 2003 13:53:28 GMT -6
2 T Sugar; granulated - and
1/2 c Sugar; granulated
1/2 t Cinnamon
5 T Butter
6 Tortillas; Flour - 8"
1 c Cream; heavy or whipping
1/3 c Sugar; brown - packed
1 t Vanilla
1 oz Chocolate; unsweetened coarsely chopped
1/2 c Pecans - coarsely chopped
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, sugare 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.
1/2 c Sugar; granulated
1/2 t Cinnamon
5 T Butter
6 Tortillas; Flour - 8"
1 c Cream; heavy or whipping
1/3 c Sugar; brown - packed
1 t Vanilla
1 oz Chocolate; unsweetened coarsely chopped
1/2 c Pecans - coarsely chopped
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, sugare 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.