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Playing Churro Nachos

Our Culinary Producer Grant Melton delivers this sweet riff on nachos using cinnamon-sugar chips and chocolate sauce—with an option for baking or frying the chips! 


For the chips
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 12 corn tortillas
  • Canola oil, for brushing
For the ganache
  • ¼ cup heavy cream
  • ½ cup chocolate chips
  • ½ teaspoon chipotle chili powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt


Serves: 4-6


For the chips, in a small bowl, mix together the sugar, cinnamon and salt. Cut each tortilla into 8 triangles.

If frying, preheat a tabletop fryer to 350˚F. In three batches, fry the tortillas until light brown and crisp, about 4 minutes; remove the chips to a big brown paper bag or metal bowl. Repeat with remaining tortillas. Into the bag (or bowl), add cinnamon mixture and shake (or toss) to coat. Arrange on a serving plate.

If baking, preheat the oven to 400˚F. Divide tortilla wedges between 2 parchment-lined baking sheets. Brush each one with a little bit of oil and a sprinkle of the cinnamon mixture. Flip and brush the other side with more oil and sprinkle with more cinnamon mixture. Bake until golden-brown and crisp, 10-12 minutes. Let cool slightly and arrange on a serving plate.

For the chocolate ganache, in a small saucepan, heat the heavy cream over medium heat until warm but not boiling. Remove from heat and add in the chocolate chips. Stir until the chocolate melts. Add in the chili powder, cinnamon and salt. Drizzle over the chips.

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