Recipe: Churro Nachos

These dessert nachos are simply baked tortillas coated in butter, cinnamon and sugar. Take this simple treat over the top and load them with stewed apples, salted caramel sauce and whipped creme fraiche. The possibilities for toppings are endless. Try it with berries and chocolate – you can’t go wrong – and serve them at your next party.

Churro Nachos 
Adapted from a recipe from Sally’s Baking Addiction
6 servings

1 cup granulated sugar
2 tsp. ground cinnamon
8 flour tortillas
2 Tbsp. butter, melted
2 Gala, Granny Smith or other baking apples, peeled, cored and diced
1 8-oz. package creme fraiche
2 Tbsp. powdered sugar, plus more to taste
1 12-oz. jar salted caramel sauce, preferably Trader Joe’s

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

• In a large mixing bowl, combine the granulated sugar and cinnamon.

• Cut each tortilla into 8 even triangles. Brush them with the butter, then dredge in the cinnamon-sugar mixture. Place them on the baking sheet in a single layer.

• Bake about 5 minutes, flip and bake another 5 minutes, until light and crisp. Let cool.

• In a saucepan over medium-low heat, combine the apples and 2 tablespoons cinnamon-sugar mixture. Gently stir until the pieces are tender but not mushy, 3 to 5 minutes. Set aside.

• In a large mixing bowl, use a hand mixer to beat the creme fraiche and powdered sugar on medium speed until light and fluffy.

• Place the cinnamon-sugar tortilla chips on a serving plate, then scatter the stewed apples over the chips. Carefully drizzle the caramel sauce atop the nachos, then add dollops of the whipped creme fraiche on top.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion.