Apple Pie Nachos

Prep: 15

Cook: 15

Total Time: 30

Yield: 6 servings

Course: Dessert

Cuisine: American

Calories: 176kcal

Author: Jessica Gavin

An irresistible dessert mash-up that combines the comforting flavors of warm apple pie with the crunch of homemade cinnamon sugar tortilla chips and a dollop of whipped cream.

Ingredients

▢ 6 tablespoons (86 g) granulated sugar, divided
▢ ½ teaspoon cinnamon, divided
▢ 3 flour tortillas , 6" in size
▢ ¼ cup (58 g) unsalted butter, divided
▢ ½ cup (120 ml) heavy whipping cream
▢ ¾ pound (341 g) Granny Smith apples, Honeycrisp, or Fuji
▢ 2 tablespoons (25 g) dark brown sugar
▢ ⅛ teaspoon nutmeg
▢ 1 tablespoon (15 ml) caramel sauce, (optional)

Instructions

Heat Oven - Set the oven rack to the middle position. Heat to 400ºF (204ºC). Line a large baking sheet with parchment paper and set aside.
Make the Topping - In a small bowl, combine ¼ cup of granulated sugar and ¼ teaspoon cinnamon. Set aside.
Prepare the Tortillas - Cut the tortillas into triangles, about 8 per tortilla. Add the tortillas to the prepared baking sheet. Melt 2 tablespoons of butter, and brush on top of the tortillas. Sprinkle some of the cinnamon sugar mixture on top. Flip the pieces, brush with butter, and top with cinnamon sugar.
Bake the Tortillas - Bake the tortillas for 5 minutes. Flip and bake until the edges are golden brown, about 5 to 6 minutes. Cool the chips on the sheet pan set on a wire rack until crispy, about 5 to 10 minutes.
Prepare Apples - Peel, core, and cut the apples into about ½" dice. Measure 2 ¼ cups for the filling.
Cook the Apples - In a medium skillet, melt 2 tablespoons butter over medium heat. Add the diced apples, brown sugar, 1 tablespoon granulated sugar, ¼ teaspoon cinnamon, and nutmeg. Saute until crisp-tender, about 5 to 6 minutes. Transfer apples to a bowl and freeze until cooled down, about 10 minutes, or refrigerate until ready to use.
Make the Whipped Cream - Add the heavy cream and 1 tablespoon of granulated sugar to a medium mixing bowl. Slightly tilt the bowl and vigorously whisk until medium peaks are reached.
To Serve - Add the baked tortilla chips to a platter. Top with cooled apple topping, whipped cream, caramel sauce, and cinnamon.

Notes

Apple Pie Filling Yield: About 1 cup
Serving Size: 4 chips plus toppings
Storing: Store the chips in an airtight container at room temperature for up to 3 days. Refrigerate the apple filling and whipped cream for up to 2 days.

Nutrition

Recipe Link

Recipe Video