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Tex Mexican
Tex Mex Nachos

Cullen's Peanut Butter Nachos

1/4 cup nutty peanut butter
4 teaspoons pure maple syrup
1/3 cup graham cracker crumbs
2 teaspoons unsalted butter
2 (8-inch) flour tortillas
nonstick spray
1/4 cup chocolate sprinkles or semi-sweet chocolate chips
mini-marshmallows (40 or so)


Heat the oven to 475 degrees F with an oven rack in the second position.

In a small bowl, mix together the peanut butter and maple syrup.

In a separate small microwave-safe bowl, toss together the graham cracker crumbs and the butter. Microwave the butter and crumbs on high, 10 to 15 seconds or until the butter is melted enough to mash into the crumbs with a fork. Mixture should resemble coarse sand. (Or, melt the butter and mix it into the crumbs.)

Slice each flour tortilla into 6 wedges. Arrange the wedges on a baking sheet. Lightly spritz the wedges with nonstick spray. Flip the wedges over. Lightly spritz the side now facing up.

Smear a layer of the peanut butter mixture over the top of the wedges. Arrange a few marshmallows on top, gently pressing them into the peanut butter. Sprinkle the graham cracker crumbs around the edges of the wedges, as a border. Toss the chocolate sprinkles in between and around the marshmallows.

Bake about 3 minutes, just until the marshmallows are toasty and golden on top. Nachos will be very hot. Cool them on the tray 1 or 2 minutes before serving.
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