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Mexican Caramel Sundaes

Courses: Dessert
Serves: 4 people

Recipe Ingredients

8 oz 227gStore-bought caramel sauce for ice cream
1/4 teaspoon 1.3mlGround cayenne pepper
1 teaspoon 5mlCinnamon
  = (1/2 tspn for sauce, 1/2 tspn for
  Tortillas)
4   Flour tortillas - (8" dia)
2 tablespoons 30mlMelted butter
4 teaspoons 20mlSugar
2   Dulce de Leche caramel ice cream
  = (or caramel swirl ice cream)
1   Canister real whipped cream
1/2 cup 118mlSpanish peanuts - (4 oz)

Recipe Instructions

Preheat oven to 400 degrees.

In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.

Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces.

Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.

This recipe yields 4 BIG sundaes.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C48) - from the TV FOOD NETWORK

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