• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, H, D, E
MineralsCalcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 8 ounces store bought caramel sauce for ice cream

  2. 1/4 teaspoon ground cayenne pepper

  3. 1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)

  4. 4 (8--inch) flour tortillas

  5. 2 tablespoons melted butter

  6. 4 teaspoons sugar

  7. 2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream

  8. 1 canister real whipped cream , from dairy aisle

  9. 4 ounces,

  10. 1/2 cup, Spanish peanuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. 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.


Send feedback