Recipe by tinebean21
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.
Top Review by Muffin Goddess
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 :)
- 1⁄2 cup vegetable oil
- 4 (10 inch) flour tortillas
- 1⁄2 cup granulated sugar
- 1 tablespoon ground cinnamon
- chocolate syrup
Directions See How It's Made
- 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.