Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Show:
30 Minute Meals
Mexican Caramel Sundaes
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 BIG sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 792
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 673 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 BIG sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 792
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 17 g
- Cholesterol
- 74 mg
- Sodium
- 673 mg
Ingredients
Directions
- Preheat oven to 400 degrees F.
- In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
