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Chocolate Chip Dulce de Leche Nachos

A mashup where sweet and milky Spanish “Dulce de Leche” collides head‑on with rich chocolate chips. It’s a very happy accident that ushers in a new era of desserts on the edge. “Viva los Nachos chocolatito!”

5 / 51 rating


  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/2 cup plus 2 tablespoons all‑purpose flour
  • 1/3 cup packed light brown sugar
  • 3/4 teaspoon cinnamon
  • 6 tablespoons butter, melted
  • 1/3 cup chopped salted roasted almonds
  • 1/2 cup dulce de leche or caramel sauce
  • 4 7-inch flour tortillas
  • 3/4 cup semisweet chocolate chips

How to make it

  1. Heat oven to 375°F.
  2. In medium bowl, combine oats, 1/2 cup of the flour, the brown sugar and cinnamon; stir to mix completely. Add butter; stir until evenly moistened. Stir in almonds.
  3. In small bowl, stir together dulce de leche and 2 tablespoons flour until blended. Place tortillas on ungreased baking sheets. Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge; sprinkle evenly with 1/2 cup chocolate chips, then oat topping. Sprinkle remaining 1/4 cup chocolate chips over top.
  4. Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom. Cool at least 5 minutes. Cut each tortilla into 6 wedges. Serve warm

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