Latest from the Chron’s Food Blog “Fooding Around:” Dessert Nachos

photo: andrea schmitz

Ladies and gentlemen of the Northwestern community, welcome back to school. I’m sure all of you are incredibly busy with classes already. Y’all are spending money left and right, buying books and all your back-to-school gear, as well as exploring Evanston’s overwhelmingly abundant and delicious food options. In such chaotic conditions, snacks usually find their golden age.

Rather than shuffling over to the nearest C-store and/or CVS for your kicks, why don’t you be a boss and make your own. It will solidify your reputation as an awesome person, while building up your creative domestic skills for those nights when your fridge is so starved for substance that its ribs show beneath the plastic wrappers of your leftover Lunchables.

So, when you find yourself cold and hungry on a late, late night, consider simplicity. Consider, for example, dessert nachos.


Tortillas (adjust amount accordingly)

2 T Butter, melted

Cinnamon Sugar (1 ¼ tsp cinnamon to every 3 T sugar)


Preheat oven to 350°. Cover cookie sheet in baking parchment or aluminum foil. Cut tortillas into quarters. Coat tortilla slices in butter, then in cinnamon sugar. Place on parchment/foil-covered cookie sheet, and bake for 10-15 minutes or until crisp. Goes well with ice cream.

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