YIELD: 6 sundaes
1 ½ tsp. cocoa
1 ½ tsp. sugar
¾ tsp. ground cinnamon, divided
3 flour tortillas
1 Tbsp. butter, melted
¾ cup caramel topping
1/8 to ¼ tsp. ground cayenne pepper
½ gallon vanilla ice cream or dulce de leche ice cream
1 to 1 ½ cups Spanish peanuts
whipped cream (optional)
1. Heat conventional oven to 400°F. Line sheet pan with parchment paper. Combine cocoa, sugar and ¼ tsp. ground cinnamon in a small bowl; set aside. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into 8 wedges. Arrange wedges on prepared pan.
2. Bake 5 minutes or until tortilla wedges are crispy and sugar has melted (wedges will crisp upon standing). Remove from oven; let cool to harden.
3. Meanwhile, stir together caramel topping, cayenne pepper and remaining cinnamon in small saucepan over low heat until warm.
4. To assemble each sundae: arrange 4 wedges of tortilla in sundae dish or on dessert plate. Top with 2 scoops ice cream. Drizzle 2 Tbsps. warm caramel sauce over ice cream and plate. Garnish with 1 to 2 Tbsps. peanuts and whipped cream, if desired. Serve immediately.
Photo and recipe: Hershey’s Food Services