8 oz. store-bought caramel sauce
1/4 tsp. cayenne pepper
1 tsp. cinnamon
4 8-inch flour tortillas
2 Tbsp. melted butter
4 tsp. sugar
1/2 gallon caramel or French vanilla ice cream
whipped cream (in a can)
maraschino cherries or Spanish peanuts (optional)
Preheat oven to 400º.
In a small saucepan, warm caramel sauce over low heat and season with cayenne and 1/2 tsp. cinnamon.
Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with the remaining cinnamon and the sugar. Bake until crispy and sugar has melted into tortillas; about 5 minutes. Remove tortillas from oven and break up into chunks.
Arrange pieces of 1 tortilla in a sundae dish. Top with two large scoops of ice cream, and drizzle with warm spicy caramel sauce. Top each with whipped cream, and a cherry or Spanish peanuts if desired.
Recipe courtesy of Rachael Ray!
|Yields:||4 BIG sundaes|