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Dessert Cinnamon Sugar Nachos With Dulce De Leche And Mexican Chocolate

  • Yield: 6 servings


  • Vegetable oil, for frying
  • 6 fajita-size flour tortillas, cut into 6 triangles each
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • Dulce de Leche
  • 6 ounces Mexican chocolate, grated
  • 1/4 cup pumpkin seeds, shelled and toasted


  • In a medium skillet, pour oil to a depth of 1/2 inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.
  • In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool.
  • Transfer fried tortillas to a serving platter. Drizzle with Dulce de Leche, and top with grated Mexican chocolate and pumpkin seeds.