Recipe: Cinnamon Sugar Nachos


Yes you heard it here first. It's a SWEET nachos recipe. Tortillas are fried and coated in a magnificent cinnamon sugar then topped with chilli chocolate sauce and cajeta, a Mexican inspired caramel style sauce. The whole lot is topped off with cocoa nibs, lime and sour cream to cut through the sweetness. We had such a positive reaction when we sold this at our food stall. You're going to love it!


For The Cajeta

  • 1/2 tsp bicarbonate of soda
  • 500 ml goats milk
  • 120 g caster sugar
  • 1 cinnamon stick

For The Chocolate Sauce

  • 200 g dark chocolate
  • 80 g caster sugar
  • 200 ml double cream
  • 1 tsp chilli flakes (or to taste)

For The Tortilla Chips

  • 16 corn tortillas
  • 100 g caster sugar
  • 1 tsp cinnamon powder
  • 2 l vegetable oil for frying

To Finish

  • 300 g sour cream
  • 1 tbsp icing sugar
  • 1 lime
  • 25 g cocoa nibs
Make the Caramel Sauce

Step 1

Make The Caramel Sauce

In a small bowl stir the baking soda into 50ml of the goats milk. In a medium pan heat the rest of the goats milk to a simmer with the caster sugar, cinnamon stick and vanilla extract. When the sugar has dissolved pour in the milk with the bicarbonate of soda. The milk will froth up a little. Return the pan to the heat when the milk has reduced in size and cook over a very low heat for 45 minutes - 1 hour, stirring regularly until it goes a deep golden brown and is thick and syrupy. Leave to cool at room temperature.

Make the Chocolate Sauce

Step 2

Make The Chocolate Sauce

Melt the dark chocolate with the caster sugar and double cream in the microwave. Stir to a glossy sauce then stir in the chilli flakes to taste.

Fry the Chips

Step 3

Fry The Chips

For the tortilla chips, preheat a pan of oil to 180ºC. Only fill it 2/3rds of the way up and never leave it unattended. On a plate combine the caster sugar and cinnamon powder. Slice the corn tortillas into shards and deep fry until crisp. Drain on kitchen paper then toss in the sugar mix.


Step 4


Divide the chips between 8 plates or containers. Combine the sour cream and icing sugar then spoon it over. Drizzle over both the caramel and chocolate sauces, then zest over the lime and scatter over the cocoa nibs. Finish with a squeeze of lime juice and a pinch of chilli flakes if you like. Serve up! Makes 14 portions

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