Carmel Apple Nachos
Ingredients
2/3 C. brown sugar packed
1/4 C. granulated sugar
1 Tbsp. quick cooking tapioca
1 tsp. ground cinnamon
1 1/2 C. apple juice or apple cider
2 pounds cooking apples peeled, cored, and cut into 1/2 inch thick slices (6 C.)
1 Tbsp. margarine or butter cut up
1 carton vanilla yogurt (8 oz.)
1/4 C. chopped toasted pecans
Cinnamon Tortilla Crisps:
4 tsp. granulated sugar
1 tsp. ground cinnamon
2 flour tortillas 7 inch to 8 inch
Cooking Instructions
In a 3 1/2 or 4 quart crockery cooker, stir together brown sugar, granulated sugar, tapioca and cinnamon. Stir in apple juice. Add apple slices and margarine, stir to mix. Cover, cook on low heat setting 6 to 7 hours or high heat setting 3 to 3 1/2 hours. To serve, divide apples and syrup among 8 dessert dishes. Top each serving with vanilla yogurt and pecans. Serve with Cinnamon Tortilla Crisps. For the Cinnamon Tortilla Crisps: In a bowl, combine granulated sugar and ground cinnamon. Cut the flour tortillas into 8 wedges each. Or, cut 3 6 inch corn tortillas into 6 wedges each. Lightly spray wedges with nonstick vegetable oil coating. Place wedges in a single layer on an ungreased baking sheet. Bake in preheated 350 degree oven about 12 minutes or until crisp. Or, bake corn tortillas about 8 minutes. Comments: Nachos get a sugar and spice twist. The apple mixture is served with cinnamon spiced tortilla crisps.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)