Purchased flour tortillas sprinkled with cinnamon and sugar and then baked make wonderful dessert cups.
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1/2 cup sugar
1 teaspoon ground cinnamon
8 (6- to 7-inch) flour tortillas
1/4 cup Land O Lakes® Butter melted
1 quart (4 cups) chocolate ice cream
1/2 cup chocolate fudge ice cream topping
Heat oven to 425°F. Combine sugar and cinnamon in small bowl.
Place 8 (6-ounce) inverted custard cups, several inches apart, onto large baking sheets. Lightly brush both sides of 8 tortillas with butter; sprinkle each side with 1 1/2 teaspoons sugar mixture. Place 1 tortilla on each inverted custard cup.
Bake 8-10 minutes or until lightly browned or crisp. Remove tortillas from custard cups with tongs. Place, right-side up, on wire cooling rack; cool completely.
Just before serving, fill each tortilla cup with 1/2 cup ice cream; top with 1 tablespoon chocolate fudge sauce.
Tortilla cups can be prepared up to 5 days ahead; store in container with tight-fitting lid. Fill them with fruit, ice cream or pudding.
Explore reviews fromour online community
I found, after following the directions, the first time, that the cups were too thick and a little soggy. The next time, I rolled the tortillas out, to thin them, than followed the recipe. They came out nice and crispy.