If you like your chocolate soft and gooey, serve these immediately after drizzling. If you prefer it firmer, let the nachos cool for 10 to 15 minutes.

Ingredients:
1/4 cup sugar
1/4 teaspoon ground cinnamon
Eight, 6-inch flour tortillas
1/4 cup butter (no substitutes), melted
1 cup semisweet chocolate pieces
2 teaspoons shortening

Directions:
Combine sugar and cinnamon in a small bowl. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange half of the wedges in a single layer on a 15x10x1-inch baking pan. Bake in a 350-degree oven for 10 to 12 minutes or until edges are lightly browned (wedges will crisp upon standing).

Meanwhile, melt chocolate pieces and shortening in a small saucepan. Remove wedges from oven. Spread in an even layer on a serving platter; cool slightly. Drizzle with half of the melted chocolate mixture.

Recipe makes 64 wedges.