Ingredients
- 8 small flour taco-size tortillas
- 3 tablespoons unsalted butter, melted
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 1/4 teaspoons cinnamon, divided
- 4 scoops vanilla ice cream
- 1/2 cup fudge topping
- Pinch cayenne pepper
- 1/2 cup dulce de leche or caramel topping
- Cinnamon Whipped Cream
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1/2 teaspoon cinnamon
Directions
- Preheat oven to 400°F.
- Slice each tortilla into 6 wedges. Combine granulated sugar and 2 teaspoons of cinnamon in a small mixing bowl. Brush both sides of tortilla wedges with butter, and completely coat in cinnamon sugar. Place on a parchment paper lined baking sheet in a single layer and bake for 5 minutes. Flip tortillas and cook an additional 3-5 minutes, until golden brown. Sprinkle with cinnamon sugar once removed from oven and let cool slightly.
- Meanwhile, warm fudge topping and stir in 1/4 teaspoon cinnamon and a pinch of cayenne pepper. Taste and add additional spices if desired.
- Prepare Cinnamon Whipped Cream - In a medium mixing bowl fitted with an electric mixer, beat the cream, powdered sugar, vanilla, and cinnamon on medium-high speed until still peaks form. Taste and fold in additional cinnamon if desired.
- Pile baked tortilla chips on a serving platter and top with ice cream, mexican hot fudge sauce, and dulce de leche. Top with cinnamon whipped cream and serve immediately.
Imperial Sugar Insight
Want to go totally homemade? Make your own Dulce de Leche and Fudge Sauce.
Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.