2 large Granny Smith apples, peeled, cored, and cut into small bite-size pieces
1 stick (1/2 cup) butter
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon cornstarch
1 teaspoon water
2 packages of Mission Chalupa shells, cut into triangles
Blackstone Snickerdoodle seasoning (or a mix of 2 tablespoons sugar and 1 tablespoon cinnamon)
Coconut oil
Optional: caramel sauce, whipped cream, or vanilla ice cream
Directions
Heat one side of your Blackstone griddle to low heat. On the opposite side, place a griddle-safe pan (such as a deep cast iron pan) and heat it to medium-low.
In the low-heat area, add about 1 teaspoon of coconut oil. Sauté the apple pieces for 2-3 minutes until they begin to soften. Meanwhile, melt the stick of butter in the preheated pan. Stir in the brown sugar, cinnamon, and vanilla. Once the mixture begins to simmer, add the sautéed apples along with the cornstarch slurry (cornstarch mixed with water). Allow it to boil for about 1 minute until it thickens, then remove from the griddle.
Add an additional 2-3 tablespoons of coconut oil to the low-heat side. Once melted, add the Chalupa triangles and cook on both sides until golden brown and crispy. Remove from the griddle and immediately dust with Snickerdoodle seasoning (or cinnamon sugar mixture).
To assemble, arrange half of the Chalupa chips on a serving plate. Spoon half of the apple pie mixture over the chips. Add another layer of Chalupa chips and the remaining apple pie mixture. Drizzle with caramel sauce if desired.
Serve immediately with a side of vanilla ice cream, whipped cream, or cool whip.
