Recipe Categories
Tex Mexican
Tex Mex Nachos

Lynn's Apple Carmel Nachos

2/3 cup brown sugar - (packed)
1/4 cup granulated sugar
1 tbl quick-cooking tapioca
1 tsp ground cinnamon
1 1/2 cup apple juice or apple cider
2 lb cooking apples peeled, cored, and
    cut into 1/2" thick slices - (6 cups)
1 tbl margarine or butter cut up
1 ctn vanilla yogurt - (8 oz)
1/4 cup chopped toasted pecans
CINNAMON TORTILLA CRISPS
4 tsp granulated sugar
1 tsp ground cinnamon
2 x flour tortillas - (7" to 8" dia)

 Method :
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.)
This recipe yields 8 servings.
Comments: Nachos get a sugar-and-spice twist. The apple mixture is served with cinnamon-spiced tortilla crisps. Top it all off with vanilla yogurt and toasted pecans - yum."