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Dessert Nachos CARLA HALL

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Carla adds some sweetness to these not-so-ordinary nachos!

ingredients
DESSERT NACHOS
10 8- inch flour tortillas (cut into 8 wedges)
2 tablespoons cinnamon (ground)
1/2 cup sugar
1/2 teaspoon cayenne pepper
1 teaspoon Kosher salt
vegetable oil (for frying)
CHOCOLATE SAUCE:
3/4 cup heavy cream
1/4 cup milk
1 cup bittersweet chocolate chips
2 tablespoons butter
Kosher salt (to taste)
CARAMEL SAUCE:
1 cup sugar
6 tablespoons butter
1/2 cup sour cream
Kosher salt (to taste)
TO ASSEMBLE:
1/4 cup mexican crema
2 tablespoons heavy cream
1/2 cup pecans (toasted, chopped)

directions
Prepare a tabletop fryer with vegetable oil and heat to 350ºF. If you do not have a tabletop fryer, fill a large dutch oven with 5 inches of vegetable oil and heat to 350ºF.
Place half the tortilla wedges into the hot oil. Fry for 3-4 minutes or until chips are golden brown and crispy.
Meanwhile, in a large bowl, add cinnamon, sugar, cayenne and salt and stir to combine.
Using a spider, remove first batch of fried tortillas directly to the bowl of cinnamon sugar. Toss quickly to coat and remove to serving platter. Fry remaining chips, toss and remove to platter.
For the Chocolate Sauce: Preheat a heavy-bottomed saucepan to medium-high heat. Add cream and milk and bring to a simmer, add chocolate and whisk to combine. Remove from heat, add butter and whisk until fully incorporated. Season with salt.
For the Caramel Sauce: Preheat a heavy-bottomed saucepan to medium-high heat. Add sugar and stir vigorously with a wooden spoon. After sugar has begun to melt, stop stirring. Bring the sugar to a boil while swirling the pan on top of the stove. When sugar turns dark amber in color, add the butter and whisk until the butter has melted. Remove caramel from heat. Slowly add the sour cream and continue to whisk until incorporated. Season with salt.
For the Crema: In a medium bowl, whisk together crema and heavy cream until smooth.
To Assemble: Pile the chips high! Drizzle with chocolate sauce, caramel sauce, and crema. Top with toasted pecans and serve.
Tip: To keep chips warm, place chips on baking rack inside of a baking sheet, cover with foil and keep in a 200ºF oven.

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