Sunday, April 1, 2012
5 soft taco size flour tortillas
1/2 cup (1 stick) butter , melted
12 whole cinnamon graham cracker , finely crushed
1 1/2 cup miniature marshmallow
1 jar (about 10 ounces) chocolate sauce (about 1 1/4 cups), warmed
Heat the oven to 350° F. Cut each tortilla into 8 wedges. Pour the butter into a shallow bowl. Place the graham cracker crumbs onto a plate.
Dip the tortilla wedges into the butter. Coat with the graham cracker crumbs. Place the tortilla wedges onto a baking sheet.
Bake for 10 minutes or until golden brown, turning the tortilla wedges over once halfway through the bake time.
Place the tortilla wedges onto a platter. Top with the marshmallows. Drizzle with the chocolate sauce.
Recipe Note: for a version with toasted marshmallows, use an oven-safe platter. Place the baked tortilla wedges onto the platter. Top with the marshmallows. Bake at 350°F. until the marshmallows are lightly browned. Drizzle with the chocolate sauce.
Recipe shared from: http://www.huffingtonpost.com/2011/10/27/smores-nachos_n_1052167.html