Grilled Dessert Nachos

Nachos covered in melted chocolate, caramel sauce, and pecans.

Flour tortillas are covered with cinnamon and sugar then sprinkled with chocolate and caramel. Cooking them on the grill makes them the perfect outdoor dessert recipe. Use either homemade flour tortilla chips or purchased tortilla chips.

Course Desserts

Cuisine American - Southern

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 766kcal

Author Marye Audet-White

Equipment

disposable aluminum pan with holes poked in the sides for air flow

Ingredients

For Flour Tortilla Nachos

Oil for frying , I like peanut oil the best.
8 flour tortillas

For Tortilla Chip Nachos

4 cups white corn tortilla chips

For Topping

¼ cup sugar
1 tablespoon cinnamon
1 cup caramel sauce
6 ounces chocolate chips – bittersweet , milk, dark, semi-sweet or a combination
6 ounces white chocolate grated
1 cup chopped pecans

Instructions

For Flour Tortilla Nachos

Cut the tortillas into 8 wedges each.
Add oil to a deep pan until it reaches a depth of 3 inches.
Heat to 375F – use a frying thermometer to keep track of the heat.
Fry the wedges in the oil until crispy and golden. Do not overcrowd the pot.
Turn the tortillas over occasionally while frying so that they cook evenly.
Drain on paper towels.
Mix the cinnamon and sugar in a paper lunch sack.
Shake the warm tortillas in the sack until covered with the mixture.
Place the tortillas in the disposable aluminum pan.

For Tortilla Chip Nachos

Shake the tortillas in the sack until covered with the mixture.
Place the tortillas in the disposable aluminum pan.

For Topping

Add the chocolate chips and the caramel sauce to the top of the chips in the pan. Sprinkle with the pecans.
Grate white chocolate over the top.
Place the pan on the grill heated to medium.
Close grill cover and cook until chocolate is melted, checking it every three or four minutes.
Serve hot.

Nutrition