Happy Healthy Holidays!
If you like your chocolate soft and gooey, serve these chocolate nachos immediately after drizzling with chocolate sauce. If you prefer it firmer, let the nachos cool for 10 to 15 minutes.
1/4 cup sugar
1/4 teaspoon ground cinnamon
8 6-inch flour tortillas
1/4 cup butter (no substitutes), melted
1 cup semi-sweet chocolate pieces
2 teaspoons shortening
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.
Arrange remaining wedges in a single layer on the same 15x10x1-inch baking pan. Bake as directed above. Spread in an even layer on a second serving platter; cool slightly. Drizzle with remaining melted chocolate mixture. Serve warm or cool.
Yield: 64 wedges.