This recipe for Churros Dessert Nachos with Mexican Hot Fudge and Dulce de Leche (and what the heck, let’s add vanilla ice cream and cinnamon whipped cream to the mix) was created in partnership with Dixie Crystals. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Shared Appetite!
It’s hard to go wrong when cinnamon sugar is involved, and you know it’s only going to get better when dulce de leche and Mexican hot fudge is involved. Yea, ice cream and cinnamon whipped cream too. Boom.
Guys. Cinco de Mayo is extra special this year for me. I mean, it’s always special. It’s a day (let’s be real, I celebrate for like 2 weeks) when I gorge myself stupid with anything and everything resembling Mexican/Tex-Mex/Southwest cuisine. Can’t get enough, won’t get enough.
But this year there’s more to celebrate. Cinco de Mayo is the day after the official end date for the weight loss challenge I’m competing in. I’m 45 pounds lighter, winning the competition, and ready to do some serious damage come May 5th. Like 42 avocados worth of guacamole damage.
Yes, but besides that. They take under 20 minutes to whip up (only 10 minutes of actual prep!) and your kids will love ’em. Actually, so will adults.
There’s no excuses people. These nachos need to be in your belly.
A few notes about the recipe here. If you would prefer to keep the Mexican hot fudge on the mild side, just leave out the cayenne pepper and rely on that cinnamon kick. And if you can’t find dulce de leche, any old caramel dessert topping will do the trick.
Perfect for Cinco de Mayo, Taco Tuesday, or whenever a churro craving hits, these quick and easy Churros Dessert Nachos with Mexican hot fudge, dulce de leche, and cinnamon whipped cream will hit the spot.
- 8 small flour taco-size tortillas
- 3 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 1/4 teaspoons cinnamon, divided
- 4 scoops vanilla ice cream
- 1/2 cup fudge topping
- Pinch cayenne pepper
- 1/2 cup dulce de leche or caramel topping
Cinnamon Whipped Cream
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup powdered sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 400°F.
- Slice each tortilla into 6 wedges. Combine granulated sugar and 2 teaspoons of cinnamon in a small mixing bowl. Brush both sides of tortilla wedges with butter, and completely coat in cinnamon sugar. Place on a parchment paper lined baking sheet in a single layer and bake for 5 minutes. Flip tortillas and cook an additional 3-5 minutes, until golden brown. Sprinkle with cinnamon sugar once removed from oven and let cool slightly.
- Meanwhile, warm fudge topping and stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.
- Prepare Cinnamon Whipped Cream – In a medium mixing bowl fitted with an electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon on medium-high speed until still peaks form. Taste and fold in additional cinnamon if desired.
- Pile baked tortilla chips on a serving platter and top with ice cream, mexican hot fudge sauce, and dulce de leche. Top with cinnamon whipped cream and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes