S ‘ M A C H O S. I just LOVE saying that word. And I *super* love this layer-it-all-in-a-skillet-then-put-it-under-the-broiler-then-eat-it-in-front-of-the-fire-in-your-jammies-dessert.
So the story goes like this—>> S’mores meets nachos and they had a baby.
Or it might be more like Lorie had a hankering for texture, chocolate, and gooeyness all at the same time because of some crazy hormone surge in her body. That’s probably how it went.
Crispy, baked, flour tortilla chips tossed in cinnamon-sugar, topped with melty milk chocolate bars and toasted marshmallows.
EEEHHRRRMEEERHGEEERSH. I just died in a good way.
This recipe is really not a recipe but more of a this-is-what-I-did-and-you-can-do-what-I-did-or-you-can-figure-out-another-way-that-may-or-may-not-be-better-but-my -way-was-pretty-darn-good-I-tell-ya.
Read, read, read my notes because they are really important this time. If you don’t read them I won’t be your friend anymore.
PS. My five year old grandson was all over these and he commented on how much he liked the “sugary stuff” on the chips. It is really good y’all!
–Okay, the chips. So the chips turned out quite awesome if I do say so myself, and they were actually my favorite part, but they weren’t awesome at first. At first they were a flop.
This is how it went down–>>My idea was to cut some flour tortillas into chip triangles (that would be fajita size into eighths) then brush them with melted butter, then lay them on a baking sheet and bake until golden brown, then toss them in cinnamon sugar while they were hot. (I mean how would YOU do cinnamon-sugar chips? I thought I was on the right track.) Anyway, all that I did, but the cinnamon sugar did not stick to the chips hardly at all and I was like “THIS WILL NEVER DO.”
So I put on my get ‘er done hat (the one I wear when I get bossy and won’t take no for an answer) and I put all the chips in a bowl (I used about 6 flour tortillas by the way) and then I drizzled about 3 tablespoons (give or take) of melted butter (yes, more melted butter) on them and tossed them gently with my hands until they were all pretty much drenched. Then I put them into the pie plate of cinnamon sugar and tossed them again and, yes ma’am, that is how you get all the cinnamon-sugar to stick on them LIKE A BOSS.
–After all the flour tortillas were “chipped” I layer them in smallish cast iron skillet and I started opening up packages of Hershey bars and breaking them into rectangles. I strategically placed them on the chips with the utmost care because that is how I am sometimes. But then I said to myself, “If I cover them in marshmallows now and then I broil them, the chocolate might not get as melty as it should and then where will I be?” So I decided to go ahead and place them under the broiler for a few minutes so the chocolate could melt, and it turned out to be the right thing to do. Whew.
–Watch, watch, watch the marshmallows while they are under the broiler! Don’t turn you back for a second or they will turn black. You know how marshmallows are.
–My final touch was to sprinkle the top with some graham cracker crumbs to really drive home the s’mores element. This is totally optional, so don’t go out and buy a whole pack of graham crackers so you can crush one to sprinkle on top. I just happened to have some.
–How many chips, hershey bars, and marshmallows you use will depend on your taste and the size of your skillet. I used my smallest cast iron skillet and it took two chocolate bars. I just sprinkled marshmallows until it looked right. Sometimes you just know. I made two skillets of s’machos with those chips.
By the way, HAPPY NEW YEAR!!!!
- 6 fajita-size flour tortillas
- 4 tablespoons melted butter
- 1 cup sugar
- 2 tablespoons cinnamon
- 4-6 regular size Hershey bars
- 1-2 cups mini marshmallows
- Finely crushed graham cracker crumbs, optional
- Preheat oven to 400 degrees.
- Very lightly brush the front and back of the tortillas with butter (don’t use all the butter). Cut each tortilla into 8 chip-shaped pieces (triangles). Place on a large baking sheet (or two if needed) in a single layer and bake for about 10 minutes or until golden brown and crispy. Meanwhile, stir together the sugar and cinnamon in a pie plate.
- When the chips come out of the oven, place them in a bowl and drizzle the remaining melted butter over them and gently toss with hands to evenly coat. Place them in the cinnamon-sugar mixture in batches and toss well to coat. Place in a bowl until ready to use.
- To make the s’machos: Place a single layer of chips in a cast iron skillet. Break up a Hershey bar into small rectangles and place on top of the chips in an even layer. Put as much chocolate as you want. Place under the broiler for about 3 minutes or just until the chocolate is shiny and melted. (It will not spread but just become shiny.) Remove from oven and sprinkle with some marshmallows. Place back under the broiler just until marshmallows are golden brown. Remove from oven and sprinkle with graham cracker crumbs, if desired.
- *All measurements are approximate and will depend on your taste and the size of your skillet.