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Churros Dessert Nachos
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Churros Dessert Nachos
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Perfect for Cinco de Mayo, Taco Tuesday, or whenever a churro craving hits, these quick and easy Churros Dessert Nachos with Mexican hot fudge, dulce de leche, and cinnamon whipped cream will hit the spot.

Prep time
Bake/Cook time
4 servings
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Churros Dessert Nachos
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
4 servings


  • 8 small flour taco-size tortillas
  • 3 tablespoons unsalted butter, melted
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 1/4 teaspoons cinnamon, divided
  • 4 scoops vanilla ice cream
  • 1/2 cup fudge topping
  • Pinch cayenne pepper
  • 1/2 cup dulce de leche or caramel topping

Cinnamon Whipped Cream


  1. Preheat oven to 400°F.  
  2. Slice each tortilla into 6 wedges.  Combine granulated sugar and 2 teaspoons of cinnamon in a small mixing bowl.  Brush both sides of tortilla wedges with butter, and completely coat in cinnamon sugar.  Place on a parchment paper lined baking sheet in a single layer and bake for 5 minutes.  Flip tortillas and cook an additional 3-5 minutes, until golden brown.  Sprinkle with cinnamon sugar once removed from oven and let cool slightly.
  3. Meanwhile, warm fudge topping and stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.  
  4. Prepare Cinnamon Whipped Cream - In a medium mixing bowl fitted with an electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon on medium-high speed until still peaks form.  Taste and fold in additional cinnamon if desired.
  5. Pile baked tortilla chips on a serving platter and top with ice cream, mexican hot fudge sauce, and dulce de leche.  Top with cinnamon whipped cream and serve immediately.  


Want to go totally homemade? Make your own Dulce de Leche and Fudge Sauce.

Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite

This Churros Dessert Nachos recipe has been submitted by one of our Imperial Sugar friends and has not been tested in our kitchen. If you have any problems with this recipe, or would like to give us your feedback, please email us by clicking here.

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