Caramel Tortilla Dessert
The perfect end to a Mexican-inspired meal, cinnamon-sugar coated, deep-fried flour tortillas are topped with vanilla ice cream, orange segments, mango slices and caramel sauce.
8 flour tortillas (6-inch)
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 gallon vanilla ice cream
2 cups orange segments
2 cups mango or papaya slices
1 cup caramel ice cream topping
- Fry tortillas in 1-inch deep 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.
Makes 8 servings.
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 in a preheated oven at 350°F (175°C) for 4 to 6 minutes or until hot.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.