Ingredients:
10 Flour Tortillas
2 Tbsp Buona Cucina Organic Vietnamese Cinnamon
¼ cup Sugar
2 oz Butter (melted)
8 oz Cream Cheese (softened)
⅔ cup Sugar (divided)
2 oz Sour Cream
1 cup Heavy Cream
1 tsp Cooks Madagascar Vanilla Sold in Store)
East Shore Specialty Goods Dipping Caramel (as needed, sold in store)
For the Love of Toffee Bourbon Walnut & Dark Chocolate Toffee broken into pieces or toffee of your choice. (Sold in Store)
Directions:
Prepare the Tortilla Chips:
Cut tortillas into triangles and place them on a baking sheet
Brush both sides of each tortilla with melted butter.
In a small bowl, mix the 2 Tbsp sugar with the cinnamon. Stir until evenly combined.
Sprinkle with cinnamon, sugar mix ensuring an even coating.
Bake at 425°F for 8-10 minutes, or until golden brown and crispy.
Make the Cheesecake Topping:
In a mixer, combine cream cheese, half of the sugar (⅓ cup), and sour cream. Beat on high until smooth.
In a separate bowl, whip the heavy cream, vanilla, and remaining sugar (⅓ cup) until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. Refrigerate to set.
Assemble the Nachos:
Arrange the cinnamon sugar tortilla chips on a serving platter.
Spoon or pipe the cheesecake topping over the chips.
Drizzle with caramel, sprinkle with Toffee pieces
Recipe by Chef Eric Longley