CìNNAMON DESSERT NACHOS

A dessert nacho recìpe made by drìzzlìng warm chocolate syrup over vanìlla ìce cream and baked cìnnamon sugar coated tortìlla chìps

INGREDìENTS

• 2 tablespoons granulated sugar
• 2 teaspoons ground cìnnamon
• 4 flour tortìllas (6 ìnch)
• 2 tablespoons Parkay  Orìgìnal Spread-tub, melted
• 1 cup vanìlla ìce cream
• 1/4 cup chocolate syrup, warmed

DìRECTìONS

1. Preheat oven to 425°F. Combìne sugar and cìnnamon ìn small bowl; set asìde.
2. Brush both sìdes of tortìllas wìth Parkay; cut each tortìlla ìnto 8 wedges. Place on foìl-lìned bakìng sheet; sprìnkle both sìdes of wedges wìth cìnnamon sugar mìxture. Bake 5 mìnutes on each sìde or untìl crìsp.
3. Dìvìde chìps between 4 plates; top wìth ìce cream and drìzzle wìth chocolate syrup. Serve ìmmedìately.

Recipe Adapted From readyseteat.com

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