Churro Dessert Nachos

Churro Dessert Nachos

Recipe by Maria Vergara
Prep time




  • 8 small flour taco-size tortillas

  • 3 tablespoons unsalted butter, melted

  • Pinch cayenne pepper

  • 1 cup Dixie Crystals Extra Fine Granulated Sugar

  • 1/2 cup fudge topping

  • 1/2 cup dulce de leche or caramel topping

  • 2 1/4 teaspoons cinnamon, divided

  • Cinnamon Whipped Cream
  • 1 cup heavy cream

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/3 cup Dixie Crystals Confectioners Powdered Sugar


  • Preheat oven to 400°F.
  • Slice each tortilla into 6 wedges. In a small mixing bowl, combine granulated sugar and 2 teaspoons of cinnamon. Brush both sides of tortilla wedges with butter, and completely coat in cinnamon sugar. Place on a parchment paper lined baking sheet in a single layer and bake for 5 minutes. Flip tortillas and cook an additional 3-5 minutes, until golden brown. Sprinkle with cinnamon sugar once removed from oven and let cool slightly.
  • Meanwhile, warm fudge topping and stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.
  • Prepare Cinnamon Whipped Cream: In a medium mixing bowl fitted with an electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon on medium-high speed until still peaks form. Taste and fold in additional cinnamon, if desired.
  • Pile baked tortilla chips on a serving platter and top with ice cream, Mexican hot fudge sauce, and dulce de leche. Top with cinnamon whipped cream and serve immediately.
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