Desserts inspired by Mexican food: there's just so much untapped potential. I mean, who wouldn't love a delicious choco-burrito (why must it just be choco tacos?) or a blueberry-cornmeal sope with sweetened sour cream on the side? Or tamales with a sweet, instead of savory, filling? Really, the possibilities are staggering (and very delicious-sounding).

But for now, I'll keep it simple with a brilliant new invention of mine: Choco Nachos.

This dish could not be easier to make, and the rewards are many to your taste buds. They're sweet! They're crunchy! They're carbohydratey! They're buttery! They have chocolate! You can dip them in ice cream, rice pudding, or more chocolate!

Seriously, I don't know why you're even still reading this (are you?). You should get yourself to the grocery store for the ingredients. Or maybe you don't even need to: they are prepared using fairly common pantry ingredients. All you have to do is cut tortillas into chip shapes, brush with butter-sugar-cocoa mixture, and bake until they've reached your desired level of crispiness. Here's how you make it happen.

Choco Nachos

Ingredients

Tortillas (I used 4 10-inch tortillas)
2 teaspoons cocoa (I used Hershey's special dark)
1 tablespoon sugar
dash of cinnamon
1 stick of butter
Ice cream, rice pudding, or whatever sweet and creamy accompaniment you'd like to serve on the side

Procedure

Preheat your oven to 375 degrees F. Butter the bottom of a large jelly roll pan (don't use a cookie sheet becase it will drip!). If no jelly roll pan, a large pyrex pan will work - you will just do it in a few batches.
Trim the tortillas into chip shapes. As small or as big as you want them.
Stir the cocoa, sugar, and cinnamon together in a small bowl.
Melt the butter in a saucepan or in the microwave. Stir in the sugar mixture until it's well distributed.
Place chips on the buttered pan. Brush the tops with the sugar-butter mixture. Place in the oven for 6-10 minutes or until crispy. Flip halfway through the process. If you have more chips than fit on the sheet, do this in several batches.
Serve while still slightly warm, with whatever dipping sauce you'd like.