Caramel Tortilla Dessert

The perfect end to a Mexican-inspired meal, cinnamon-sugar coated, deep-fried flour tortillas are topped with vanilla ice cream, orange segments, mango slices and caramel sauce.

Recipe Ingredients:

8 flour tortillas (6-inch)
Vegetable oil
1/3 cup granulated sugar
2 teaspoons cinnamon
1/2 gallon vanilla ice cream
2 cups orange segments
2 cups mango or papaya slices
1 cup caramel ice cream topping

Cooking Directions:

1. Fry tortillas in 1-inch deep hot oil over medium heat, 1 minute on each side, or until light golden brown, turning once. Drain on absorbent paper.
2. While still warm, coat both sides of tortillas with combined sugar and cinnamon.
3. For each sundae, place one tortilla on serving plate. Top with large scoop ice cream, fruit and caramel topping.

Makes 8 servings.

Tip: Tortillas may be fried and stored airtight up to 24 hours before using, or frozen up to 1 week. To re-crisp, place on cookie sheets. Bake in a preheated oven at 350°F (175°C) for 4 to 6 minutes or until hot.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.