S’mores Nachos


Spicy chocolate sauce, gooey marshmallows and fragrant spices on top of a crispy, crunchy chip are proof that nachos can stand in as dessert! Make your own chips for this recipe because you’ll want the ability to spice them up with our cinnamon mixture.

YIELD 4–6 servings
PREP TIME 20 minutes
20 minutes

For the chocolate sauce:
1½ cups heavy cream
2 cups dark chocolate chips
1 teaspoon ground cayenne

For the cinnamon-sugar:
¼ cup sugar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cayenne

For the nachos:
Vegetable oil for frying
12 corn tortillas
2 cups mini marshmallows

1. Make the chocolate sauce: In a small saucepot over medium, bring the cream to a simmer, then turn off the heat and stir in the chocolate and cayenne. Stir until the chocolate melts and the sauce takes on a smooth, glossy sheen. Set aside.
2. Make the cinnamon-sugar: Combine all the ingredients in a large bowl and set aside.
3. Make the nachos: In a high-walled pot or deep fryer, preheat the oil to 375°F.
4. Cut each tortilla into 6 wedges. When the oil is hot, fry the tortillas in batches until golden brown, about 2–4 minutes. Drain on paper towels and cool for 1 minute.
5. Toss the chips in the large bowl with cinnamon-sugar. Shake off any excess sugar and transfer to a parchment-lined baking tray.
6. Preheat the oven to broil. Drizzle the chips with the chocolate sauce and top with the marshmallows. Broil for 3–5 minutes, until the marshmallows are puffy and gooey. Serve warm.

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