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. The tortilla crisps make a nice accompaniment to yogurt as well.

Recipe by Oxmoor House August 2011

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Yield:
6 servings (serving size: 1 sundae)
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with cinnamon-sugar mixture. Bake at 450° for 2 to 3 minutes on each side or until lightly browned.

  • Place caramel topping in a small microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Place 1/2 cup ice cream into each of 6 bowls. Drizzle about 1 tablespoon caramel topping over ice cream in each bowl. Serve each sundae with 3 tortilla wedges.

  • Young Chefs can:

  • Cut tortillas into wedges using safety scissors

  • Stick tortilla crisps into sundaes

  • Older Chefs can:

  • Sprinkle tortilla wedges with cinnamon-sugar

  • Drizzle caramel topping

Nutrition Facts

253 calories; fat 7.6g; saturated fat 3.4g; mono fat 1.5g; poly fat 0.2g; protein 5.7g; carbohydrates 41.6g; fiber 2.1g; cholesterol 26mg; iron 0.6mg; sodium 249mg; calcium 160mg.
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