Caramel-Apple Nachos

(from Better Homes and Gardens Crockery cookbook)


For the Caramel-Apple portion:
2/3 cup packed brown sugar
1/4 cup granulated sugar
1 T quick-cooking tapioca
1 t ground cinnamon
1.5 cups apple juice or apple cider
2 pounds cooking apples, peeled, cored and cut into 1/2 inch thick slices (6 cups)
1 T butter, cut up
8 oz carton vanilla yogurt
1/4 cup chopped pecans, toasted

  1. In a 3.5 – 4 quart crock pot, stir together the sugars, tapioca, and cinnamon.
  2. Stir in apple juice or cider.
  3. Add apple slices and butter.  Stir to mix.
  4. Cover and cook on low 6-7 hours (or high 3-3.5 hours).
For the Cinnamon Tortilla Crisps portion:
4 t granulated sugar
1 t ground cinnamon
Two 7-8 inch flour tortillas, cut into 8 wedges each (or three 6 inch corn tortillas cut into 6 wedges each)
  1. In a bowl combine the sugar and cinnamon.
  2. Lightly spray wedges with nonstick coating.  Place them in a single layer on an ungreased cookie sheet.
  3. Sprinkle sugar mixture on top and bake in a 350 degree preheated oven for 12 minutes or until crisp (8 minutes for corn tortillas).
To Serve:
  1. Divide apples and syrup among 8 dessert dishes.
  2. Top each with vanilla yogurt and pecans.
  3. Serve with the cinnamon tortilla crisps.

Comments

  1. 1
    Elena V says:

    Well that’s creative! I’ll be sure to try that recipe sometime soon.

Speak Your Mind

*