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- Prep Time:
- 20 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 0 min
- Level:
- 0
- Serves:
- 4 to 6 servings
Ingredients
1 can pineapple chunks1 habanero pepper, minced
4 fresh mint leaves, cut into chiffonade
1 cup corn oil
2 large corn tortillas, cut into wedges
1 cup sugar and cinnamon mixture
Directions
In a small saucepan, combine pineapple chunks,habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until
golden brown on each side, approximately 3 minutes. Drain on paper towels.
Liberally dust warm corn wedges with sugar and cinnamon mixture.
Serve pineapple salsa over ice cream with the fried corn tortillas.
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Printed from FoodNetwork.com on 09/29/2008
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