Recipe: Sweet Nachos

Ingredients
6 Small flour tortillas (diameter no more than
14cm)
2 tbsp Butter, melted
1 tsp Cinnamon
100g Caster sugar

For the toppings (all optional):
50g Mini marshmallows
50g Milk chocolate
50g White chocolate
35g Chopped hazelnuts
200g Double cream, whisked to soft peaks
50g Salted caramel sauce
200g Strawberries, hulled and chopped into
chunks
100g Raspberries
20g Popping candy

Method

1. Preheat the oven to 180˚C. Brush a baking
   tray lightly with the melted butter.
2. Place one tortilla onto a chopping board and
   brush lightly with the melted butter. Place
   another tortilla on top of the buttered one
   and brush it with butter. Continue with the
   others until you have a stack of buttered
   tortillas.
3. Take a large knife and cut the pile in half.
   Then cut each half in half again, and repeat
   twice more so you have 8 tortilla stacks.
4. In a bowl mix the cinnamon and sugar.
   Separate the tortilla stacks so that each chip
   is a single layer and arrange the chips on the
   buttered tray. Sprinkle the chips with the
   cinnamon sugar so each one is evenly coated
5. Put the chips in the oven for 6-10 minutes,
   until they’re crisp and slightly brown.
6. To check if the chips are done test the edges
   to see if they are crisp and dry. The middle
   may be slightly softer, but they’ll crisp up as
   they dry. Once the crisps are done place them
   to one side and leave them to cool.
7. Meanwhile, break up the two chocolates into
   chunks and put into two separate heatproof
   bowls. Place each over a pan of water on a
   medium, heat and leave to melt gently.
8. Begin to assemble the nachos by scattering
   half the chips on a plate or baking tray lined
   with baking paper (whatever you want
   to serve it on). Drizzle with a little of the
   chocolate, and scatter with nuts, strawberries,
   caramel sauce and marshmallows. Pile the
   rest of the chips on top in a pyramid shaped
   pile. Top with the rest of the marshmallows
   and strawberries. Dollop the cream in blobs
   around the stack, drizzle with the rest of the
   caramel and chocolate and top with the rest
   of the hazelnuts and popping candy. Serve
   with any ice cream or sorbet you wish.

Alternatives:
Tropical – Make the nacho chips the same way
as above, but without the cinnamon. Then top
with chopped mango, pineapple, coconut chips,
whisked vanilla cream, dark chocolate and passion
fruit.
Banoffee – Top the cinnamon chips with maple
syrup, whipped cream, chopped banana, chocolate
chips and pecan praline (made by mixing pecans
with caramel and adding a pinch of salt. Leave to
cool on baking paper and then break up into small
pieces).