An entire package of 10 tortillas may be prepared and stored in an airtight container for future use; if using all 10, then triple the amounts of butter, cinnamon, and sugar.
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 (8-inch) fat-free flour tortillas, each cut into 6 wedges
1 tablespoon butter or stick margarine, melted
1/3 cup fat-free caramel topping
3 cups vanilla low-fat ice cream
How to Make It
Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with the cinnamon-sugar mixture. Broil for 1 minute on each side or until lightly browned. Place the caramel topping in a small microwave-safe bowl, and microwave on high for 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over the ice cream. Serve each sundae with 3 tortilla wedges.
A small change takes these cinnamon tortilla crisps into the stratosphere. Instead of broiling these chips, which admittedly is faster, first preheat your oven to 350ÂºF. Brush the chips with butter as directed, sprinkle with cinnamon and sugar on both sides, and then bake them for 4-5 minutes. Turn the crisps over, and then bake for an additional 4-5 minutes. The improvement in texture is amazing! I made an entire package of 10 tortillas each cut into 8 wedges and served them with an all-fruit salsa for dessert. It was a huge hit!
For the entire package of tortillas I used 1/4 cup melted butter, 1/2 cup sugar, and 1 tablespoon cinnamon.
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