Chocolate Chip Dulce de Leche Dessert Nachos

8
Servings
10 min
Preparation Time
12 min
Cook Time
Ingredients
Rating

Chocolate Chip Dulce de Leche Dessert Nachos are a fun way to enjoy dulce de leche flavors in a unique way. This recipe takes those flavors and makes it into nacho like tortilla wedges for a sweet cinnamon and rich caramel snack or dessert you can eat with your hands.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup plus 2 tbsp all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp cinnamon
6 tbsp butter, melted
1/3 cup chopped salted roasted almonds
1/2 cup dulce de leche or caramel sauce
4 7-inch flour tortillas
3/4 cup semi-sweet chocolate chips

Cooking Instructions

Heat oven to 375°F.
In medium bowl, combine oats, 1/2 cup of the flour, the brown sugar and cinnamon; stir to mix completely.
Add butter; stir until evenly moistened.
Stir in almonds.
In small bowl, stir together dulce de leche and 2 tbsp flour until blended.
Place tortillas on ungreased baking sheets.
Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge; sprinkle evenly with 1/2 cup chocolate chips, then oat topping.
Sprinkle remaining 1/4 cup chocolate chips over top.
Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom.
Cool at least 5 minutes.
Cut each tortilla into 6 wedges.
Serve warm or cool.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 375°F.
In medium bowl, combine oats, 1/2 cup of the flour, the brown sugar and cinnamon; stir to mix completely.
Add butter; stir until evenly moistened.
Stir in almonds.
In small bowl, stir together dulce de leche and 2 tbsp flour until blended.
Place tortillas on ungreased baking sheets.
Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge; sprinkle evenly with 1/2 cup chocolate chips, then oat topping.
Sprinkle remaining 1/4 cup chocolate chips over top.
Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom.
Cool at least 5 minutes.
Cut each tortilla into 6 wedges.
Serve warm or cool.