The holiday season isn’t just about cookies and pies – these Cranberry Eggnog Dessert Nachos are a fun way to have some favorite holiday flavors in a unique and fun dessert.
This post has been sponsored by Old El Paso, but all opinions are my own. Thank you for supporting me and the companies I partner with.
Every year, when the holiday season rolls around, I start dreaming about my favorite holiday flavors. Of course, peppermint is always a popular one. But I can’t get enough of eggnog flavors. Which is funny, because I don’t even really like to drink eggnog. But those warm flavors of nutmeg and vanilla – I just can’t leave it alone.
Coming in a close second is cranberry. I know a lot of people associate cranberry with Thanksgiving, probably because of the traditional cranberry sauce, but cranberries are still in season and perfect for Christmas as well.
So this year, I wanted to make something new. And I couldn’t get the idea of dessert nachos out of my head. But I wanted something different than chocolate. Something eggnog flavored. Or maybe cranberry flavored. I couldn’t decide between the two, so I decided I just needed to combine them! And let me tell you – I don’t know why more people haven’t done this – these flavors are meant to be combined. I think it’s the perfect holiday combination!
These dessert nachos are pretty simple. I do fry the chips, simply because I think they taste better that way, but you could also bake the chips if you want to simplify it a bit. But this goes to show that a few ingredients can make a fun dessert that is full of holiday flavor!
Divide the chips between plates, or stack them all up and let everyone dig in. These Cranberry Eggnog Dessert Nachos are a great way to have some fun this holiday season!
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The holiday season isn’t just about cookies and pies – these Cranberry Eggnog Dessert Nachos are a fun way to have some favorite holiday flavors in a unique and fun dessert.
Ingredients
Chips
- 4 Old El Paso Burrito Size Flour Tortillas
- vegetable oil
- 1/2 cup sugar
- 1 tablespoon cinnamon
Cranberry Sauce
- 1 cup whole berry cranberry sauce
- 2/3 cup water
- 1/4 cup sugar
Eggnog Sauce
- 1 cup eggnog
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
Instructions
- Cut each of the tortillas into 8 wedges. Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 1/8”. Heat to about 350ºF.
- While the oil heats, combine the cinnamon and sugar in a shallow bowl.
- When the oil is hot, add just enough of the wedges to make a single layer and fry until golden on both sides, 1-2 minutes. Remove with tongs, allowing excess oil to drip off, then transfer straight to the cinnamon sugar mixture. Turn the chips to coat with cinnamon sugar on both sides, then transfer to a baking sheet lined with paper towels. Repeat until all of the chips are fried.
- To make the cranberry sauce, combine the whole berry sauce, water and sugar in a small saucepan over medium-high heat. Allow to come to a boil, then cook until thickened, about 10 minutes, stirring occasionally.
- To make the eggnog sauce, place the eggnog in a small saucepan. Slowly whisk in the cornstarch and cook, stirring often, until the sauce comes to a gentle boil and thickens. Remove from the heat and stir in both extracts.
- To assemble, place some of the chips on a plate. Top with the cranberry sauce, then the eggnog sauce.
Notes
The eggnog sauce will continue to thicken as it cools, so if it gets too cool, you can warm it back up again.
The chips can be made ahead of time, but both sauces are best served warm.
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