Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels
Total:
20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Sweet and Spicy BBQ Sauce (Texas Style)

Recipe courtesy of Food Network

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Malibu and Pineapple

Recipe courtesy of Ken Hall

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Easy Caramel Sauce

Recipe courtesy of Ree Drummond

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Cutlets with Spicy Arugula

Recipe courtesy of Valerie Bertinelli

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking