There is a sports bar at my old university that serves sweet nachos, and holy moly they are to die for. Unsure about them when I first spotted it on their menu, I managed to blag the waiter for a free sample before I bought them, and after just one mouthful, I knew they were going to be a regular feature in my life. Thus, every single time I was there I ordered a big plate full of the bad boys and did not share a single one.
I recently finished my degree, and after four years of regular sweet nacho contact, I knew I had to try and re-create the dish myself. Not only have I done that, I made them vegan so everyone can enjoy a big fat plate of sweet-nacho goodness.
Cinnamon-sugared coated tortilla chips, vanilla ice-cream, lashings of warm hot fudge chocolate sauce and the optional add-on of mixed nuts make this delicious dish, that is a great crowd-pleasing sharing plate.
Completely customizable, it can easily be scaled up or down and topped with any sauce, ice-cream or sprinkles. Perfect for the summer, parties, sports days or when your riding solo and in need of some good ole TLC.
Try these and thank me later.
This recipe is incredibly simple to put together, despite it appearing lengthy; all it needs is a little bit of organisation for the three different elements. Begin by making the hot fudge sauce, adapted from this recipe by Smitten Kitchen, a sauce that can be kept in the fridge for up to a month and heated up whenever the mood strikes! Next, it is time to make the sweet nachos, a very simple process that involves frying tortillas and coating them in a cinnamon sugar. Finally, once those two elements have been made its time for the assembly! Top the nachos with lashings of ice-cream, fudge sauce and mixed nuts. I imagine salted caramel would work amazingly well too. Oh, and a note on portion sizes. Four tortillas are more than enough for two people sharing, so scale up or down dependent on portion size.
For the hot fudge sauce
For the Nachos