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Ingredients:
Dessert:
4
teaspoons sugar
1
teaspoon cinnamon
4
(8-inch) flour tortillas
2
cartons (28 fl. oz.) Häagen-Dazs® Coffee or Dulce de Leche Ice Cream
1/4
cup chopped pecans, toasted
Butter-flavor nonstick cooking spray
Orange zest, if desired
Mexican Chocolate Sauce:
1/4
cup unsweetened cocoa
1/2
teaspoon cornstarch
1/4
teaspoon cinnamon
1/2
cup orange juice
1
teaspoon grated orange peel
1
cup chocolate-flavored syrup
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Preparation:
1. Heat oven to 375°F. In a small bowl, combine sugar and cinnamon. Spray tortillas with nonstick cooking spray. Sprinkle each tortilla with about 1/2 teaspoon sugar-cinnamon mixture. Cut each tortilla into 6 wedges. Place on ungreased cookie sheet.
2. Bake at 375°F. for 7 to 10 minutes or until crisp and edges are lightly golden brown. Cool.
3. In small saucepan, combine cocoa, cornstarch and cinnamon. Stir in orange juice and orange peel. Cook over medium heat, stirring constantly, for 4 to 6 minutes or until bubbly and thickened. Stir in chocolate syrup; mix well. Cool.
4. To serve, spoon 3 tablespoons sauce onto each dessert plate or shallow bowl. Place 1 scoop (1/2 cup) ice cream in center of sauce on each plate. Arrange 3 tortilla crisps to side of ice cream; sprinkle with chopped pecans. Garnish with orange zest, if desired.
8 servings
view nutrition facts
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