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.
- 4 Old El Paso Burrito Size Flour Tortillas
- vegetable oil
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 cup whole berry cranberry sauce
- 2/3 cup water
- 1/4 cup sugar
- 1 cup eggnog
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon rum extract
- 1/2 teaspoon vanilla extract
- 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.
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.