- Total: 20 min
- Prep: 20 min
- Yield: 4 to 6 servings
- Total: 20 min
- Prep: 20 min
- Yield: 4 to 6 servings
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.
