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Caramel Tortilla Dessert

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8
serves

INGREDIENTS

8 flour tortillas
Oil, as needed
1/3 cup sugar
2 tsp. cinnamon
1/2 gal. vanilla ice cream
2 cups orange segments
2 cups mango or papaya slices
1 cup caramel ice cream topping

INSTRUCTIONS

  1. 1
    Fry tortillas in 1" hot oil over medium heat, 1 minute on each side, or until light golden brown, turning once. Drain on absorbent paper. While still warm, coat both sides of tortillas with combined sugar and cinnamon. For each sundae, place one tortilla on serving plate. Top with large scoop ice cream, fruit and caramel topping.

notes

Tip: Tortillas may be fried and stored airtight up to 24 hours before using, or frozen up to 1 week. To re-crisp, place on cookie sheets. Bake at 350°F for 4 to 6 minutes or until hot.

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preparation methods
Meals/Courses
cuisines North & South American, Southwestern & Tex Mex
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