I’ve been dreaming of this recipe for a very, very long time. It’s inspired by a local Italian restaurants dessert nachos. I was dying to recreate them at home except it never happened. You know how that goes right?
Good intentions sometimes never happen. Don’t you hate how that goes?
When Mission sent me a package of their brand new Super Soft Tortillas I knew it was meant to be. I made it happen.
Plus these tortillas are a dream to work with. They weren’t lying when they said super soft. They are so easy to fold and roll without splitting which is huge for me. I always struggle with my tortillas crumbling apart as I roll them up. These won’t do this at all! Perfect. I know from now on I’ll be looking for these in my grocery store.
This dessert was everything I’d ever imagined when I created it. Piles of cinnamon chips topped with ice cream and fruit then a layer of ice cream toppings. Perfect. Amazing. Sinful.
Also perfect for your Valentine’s Day plans! Which are? Mine include a pizza buffet at a local restaurant. Lame-o but hey I’ve got a child now! Who else is in this boat with me?
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- 3/4 c. sugar
- 4 tsp cinnamon
- 8 Mission Super Soft Fajita Tortillas
- 6 Tbsp butter melted
- 8 tsp Cinnamon Sugar
- 1 c. strawberries chopped
- 1 banana sliced
- 1 c. ice cream
- 2 Tbsp chocolate syrup
- 2 Tbsp caramel ice cream topping
- Preheat oven to 350 degrees
- Lightly brush one side of each tortilla with melted butter. Sprinkle 1 tsp of cinnamon sugar over each tortilla. Use pizza cutter to cut each tortilla into wedges. Place on ungreased cookie sheet sugar side up. Bake 10-12 minutes or until puffed up and just turning golden brown. Remove from oven and let cool.
- Arrange cooled cinnamon chips on a plate. Top with ice cream, strawberries, banana, chocolate syrup and caramel ice cream topping.
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