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Dulce De Leche Ice Cream Nachos With Red Hot Honey
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- #87243
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Red Hot Honey
1/4 cup honey
1/4 teaspoon ground red chiles, such as new mexico or california chili
Nachos
1/4 teaspoon ground cinnamon
1 teaspoon sugar
2 flour tortillas (8-inch size)
nonstick cooking spray
1/2 pint dulce de leche ice cream
cocoa powder, optional
directions
Make the Red Hot Honey: Measure the honey into a 1 cup heatproof measuring cup. Stir in the chili. Heat in a microwave on high about 30 seconds, until the mixture just starts to bubble up (watch closely and stop immediately if the mixture starts to boil over).
Stir and set aside to cool. Be careful! The honey will be very hot. You may also prepare the mixture in a small pan over medium heat.
Preheat oven to 375 degrees F with the oven rack in the center position.
Combine the cinnamon and sugar in a small bowl. Spritz two flour tortillas lightly with nonstick spray. Sprinkle with the cinnamon sugar. Slice the tortillas into 8 wedges each.
Arrange the wedges on a baking sheet. Bake for about 8 minutes, until the edges turn toasty. Let cool. The chips may be made 2 days in advance and stored in an airtight container.
To serve, dab a spoonful of honey on each wedge. With a small scoop, such as a melon baller, top each wedge with one or two balls of ice cream.
Dust with cocoa powder, if using, sprinkled through a sieve, and serve 2 wedges per person. Or arrange the wedges on a platter and let folks eat them as finger food desserts.
added by
carie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 17, 2013
I didn't go through the specific steps of assembly because it just seemed like too much work. If I was serving this as a party food or something I would. What I did was just put the nachos on a plate and dropped small balls of the ice cream all over them and then drizzled it all with honey and dusted with the cocoa powder.