Thursday, August 20, 2015

Cinnamon Dessert Nachos

These were so delicious!  Hubby even asked me to make some so he could take them to work to share with his buddies. 

2 tablespoons granulated sugar
2 teaspoons ground cinnamon
4 flour tortillas (6 inch)
2 tablespoons Parkay® Original Spread-tub, melted
1 cup vanilla ice cream
1/4 cup chocolate syrup, warmed

Preheat oven to 425°F.
Combine sugar and cinnamon in small bowl; set aside.
Brush both sides of tortillas with Parkay.
Cut each tortilla into 8 wedges.
Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture.
Bake 5 minutes on each side or until crisp.
Divide chips between 4 plates.
Top with ice cream and drizzle with chocolate syrup.
Serve immediately.

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