Mexican Ice Cream Sundaes

Author: 
Reminisce
  • 1/2 Cup  canola oil
  • flour tortillas (inches), cut into wedges each
  • 2 Tablespoons  sugar
  • 1/2 Teaspoon  ground cinnamon
  • 1/4 Cup  crushed cornflakes
  • large scoops vanilla ice cream
  •   Chocolate syrup, optional
  •   Whipped cream in a can
  • maraschino cherries with stems
Find recipes for Mexican Ice Cream Sundaes and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.

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Recipe Details

Preparation Time: 
30 minutes
Total Time: 
30 minutes
Serves: 
6

Nutrition

Calories per serving:

1,285 calories

Dietary restrictions:

Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

64%

Servings:

6
  • Fat 79g 121%
  • Carbs 128g 43%
  • Saturated 26g 128%
  • Fiber 5g 19%
  • Trans 0g
  • Sugars 73g
  • Monounsaturated 36g
  • Polyunsaturated 14g
  • Protein 18g 36%
  • Cholesterol 137mg 46%
  • Sodium 955mg 40%
  • Calcium 532mg 53%
  • Magnesium 62mg 15%
  • Potassium 699mg 20%
  • Iron 4mg 24%
  • Zinc 3mg 17%
  • Phosphorus 511mg 73%
  • Vitamin A 374µg 42%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 1mg 42%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 5mg 24%
  • Vitamin B6 0mg 10%
  • Folic Acid (B9) 138µg 34%
  • Vitamin B12 1µg 20%
  • Vitamin D 1µg 0%
  • Vitamin E 8mg 41%
  • Vitamin K 32µg 40%
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