Prep 5 mins
Cook 15 mins
Taken from the Sunday paper, which suggests using the thickest tortillas you can find, and drizzling these with chocolate syrup and serving alongside ice cream.
- Heat 2 tablespoons vegetable oil in a skillet over medium to low heat.
- Cut each tortilla into 8 pieces.
- Place in skillet; fry until light brown, about 2 minutes on each side.
- Drain on paper towel.
- Sprinkle with sugar and cinnamon while hot.
- Repeat with remaining tortillas, adding more oil for each batch as needed.
What great flavor from something as mundane as a storebought flour tortilla! I only made one tortilla's worth of this, because no one else was home to share this with. My oil might have been a little hot, because it only took about 2 minutes total to cook them. I sprinkled them with lots of the cinnamon sugar mixture, then I plated them with a small scoop of vanilla bean ice cream (sprinkled a bit of the cinnamon sugar over the ice cream, too). I drizzled the whole thing with some Kahlua chocolate sauce that I found at TJ Maxx, of all places, then topped the ice cream with a maraschino cherry. This would be the perfect ending to a Mexican meal (something we have LOTS of in my house, since DH is Mexican lol), so I'm sure I'll be whipping this one out again. When I have a bit more time, I think I'm gonna try these with homemade flour tortillas. Unfortunately, I'm having some resizing issues with my camera, so I can't post the picture I took, so hopefully I'll remember to snap one the next time I make these. Thanks for posting! Made for PAC Spring '10 :)