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
  • 1/2 cup canola oil
  • 6 flour tortillas (inches), cut into wedges each
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup crushed cornflakes
  • 6 large scoops vanilla ice cream
  • Chocolate syrup, optional
  • Whipped cream in a can
  • 6 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 474g 729%
  • Carbs 769g 256%
  • Saturated 154g 769%
  • Fiber 29g 115%
  • Trans 1g
  • Sugars 436g
  • Protein 109g 217%
  • Cholesterol 821mg 274%
  • Sodium 5,730mg 239%
  • Calcium 3,194mg 319%
  • Magnesium 371mg 93%
  • Potassium 4,196mg 120%
  • Iron 26mg 142%
  • Zinc 15mg 101%
  • Phosphorus 3,066mg 438%
  • Vitamin A 8,068IU 161%
  • Vitamin C 12mg 21%
  • Thiamin (B1) 4mg 250%
  • Riboflavin (B2) 5mg 283%
  • Niacin (B3) 29mg 146%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 827µg 207%
  • Vitamin B12 7µg 122%
  • Vitamin D 4µg 1%
  • Vitamin E 49mg 245%
  • Vitamin K 190µg 237%
  • Fatty acids, total monounsaturated 218g
  • Fatty acids, total polyunsaturated 83g
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