Mexican Caramel Sundaes

Recipe Ingredients

8 oz	227g	Store-bought caramel sauce for ice cream
1/4 teaspoon	1.3ml	Ground cayenne pepper
1 teaspoon	5ml	Cinnamon
		= (1/2 tspn for sauce, 1/2 tspn for
		Tortillas)
4		Flour tortillas - (8" dia)
2 tablespoons	30ml	Melted butter
4 teaspoons	20ml	Sugar
2		Dulce de Leche caramel ice cream
		= (or caramel swirl ice cream)
1		Canister real whipped cream
1/2 cup	118ml	Spanish 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.