Welcome to Good 2 Eat, sponsored by Supreme Rice, where every Thursday, 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Dessert NachosCinnamon Sugar Tortillas10 small corn tortillas cut into trianglesfrac14; cup granulated sugar1 Tbsp. cinnamonCa nola oil for fryingToppings1 banana, sliced1 cup strawberries, choppedfrac14; cup toasted pecans, choppedfrac34; cup whipped creamfrac14; cup chocolate saucefrac14; cup caramel sauceHeat 1 frac12; inches of oil in a large pot until it reaches 350deg;F. Line a baking sheet with paper towels. Combine sugar and cinnamon.Cooking in batches of 3-4, cook tortillas for 1-2 minutes, flipping halfway through cooking. Tortillas should be golden brown and crispy.Place on the lined baking sheet and sprinkle with the cinnamon sugar mixture immediately.Fill the serving board with half of the tortillas, top with your desired toppings. Repeat the process once more.Drizzle with chocolate and caramel sauces and top with whipped cream.NotesThe tortillas can be made a day ahead; just store them in an airtight container on the counter. If you'd like you can warm in the oven for 10 minutes before layering with toppings.Add toppings just before serving.Apple Filling8 apples, cored, and chopped 1 cup granulated sugar1/3 cup brown sugar, packed1/4 cup lemon juice1 tsp. kosher salt2 tsp. ground cinnamon1/4 tsp. ground nutmeg1/4 cup cornstarch1/4 cup waterIn a large pot over medium heat, add apples, sugars, lemon juice, salt, cinnamon, and nutmeg. Let simmer for 8 minutes.In a small bowl, whisk together cornstarch and water, then pour over apples. Continue simmering until thickened, for 2 more minutes. Remove from heat and let cool completely.If not using right away, place filling into freezer-safe containers and freeze until ready to use.Permalink| Comments ...read more read less