Caramel Apple Churro Nachos with Cinnamon CreamDrizzle

Ingredients

For the Churro Tortilla Chips:

4 large flour tortillas

1/2 cup granulated sugar

2 tsp ground cinnamon

1/2 cup unsalted butter, melted

For the Caramel Apple Topping:

3 Granny Smith apples, peeled and diced

3 tbsp unsalted butter

1/4 cup brown sugar, packed

1/2 tsp ground cinnamon

1/4 cup salted caramel sauce

For the Cinnamon Cream Drizzle:

4 oz cream cheese, softened

1/4 cup powdered sugar

1/4 cup heavy cream

1/2 tsp vanilla extract

1/2 tsp ground cinnamon

For Garnish:

1/4 cup pecans, toasted and chopped

Extra pinch of sea salt

Directions

Preheat oven to 375°F. Cut flour tortillas into triangles to

resemble nacho chips.

Mix granulated sugar and 2 tsp cinnamon in a large

bowl.

Toss tortilla triangles in melted butter, then dredge in the

cinnamon-sugar mixture until fully coated.

Arrange chips in a single layer on a baking sheet and

bake for 8 to 10 minutes until crisp and golden. Set aside

to cool.

In a medium skillet, melt 3 tbsp butter over medium heat.

Add diced apples, brown sugar, and 1/2 tsp cinnamon.

Sauté apples for 6 to 8 minutes until tender and the

juices have thickened into a light syrup. Stir in the salted

caramel sauce and keep warm.

To make the drizzle, beat cream cheese and powdered

sugar until smooth. Gradually whisk in heavy cream,

vanilla, and cinnamon until the mixture is thin enough to

pour.

Arrange the churro chips on a large serving platter.

Spoon the warm caramel apple mixture evenly over the

chips.

Drizzle the cinnamon cream mixture generously over the

apples and chips.

Garnish with chopped toasted pecans and a final pinch

of sea salt. Serve immediately while the apples are warm

and chips are crunchy.