Cinnamon Dessert Nachos

Cinnamon Dessert Nachos

Recipe by Maria Vergara


  • 4 flour tortillas (6 inch)

  • 2 tablespoons granulated sugar

  • 2 tablespoons Parkay Original Spread-tub, melted

  • 1 cup vanilla ice cream

  • 2 teaspoons ground cinnamon

  • 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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