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Cinnamon Tortilla Sundaes

Cinnamon Tortilla Sundaes
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Serves 4| Hands-On Time: | Total Time:


  • 4 8-inch flour tortillas
  • 2 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • vanilla ice cream, maraschino cherries, chopped peanuts, and hot fudge sauce, for serving


  1. Heat oven to 425° F. Brush the tortillas on both sides with the butter and sprinkle with the sugar and cinnamon.
  2. Bake the tortillas on 2 baking sheets, switching the sheets halfway through, until golden, 5 to 7 minutes per side. Cool; break into pieces.
  3. Top the tortilla pieces with the ice cream, cherries, peanuts, and hot fudge sauce.
By October, 2011

Quick Tip

Corn tortillas
Tortillas will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw them overnight in the refrigerator. Flour and whole-wheat tortillas can also be thawed in the microwave. (Wrap the stack in damp paper towels and microwave until soft, 60 to 90 seconds.)

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.