Sopapilla Dessert Tacos

Sopapilla Dessert Tacos

Sopapilla Dessert Tacos

Ingredients

  • 4 Old El Paso™ Taco Boats™ Soft Flour Tortillas
  • 1 tablespoon butter, melted
  • 2 teaspoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 pint vanilla ice cream or frozen yogurt
  • Whipped cream and additional ground cinnamon, if desired

Instructions

  • Heat oven to 350°F. Line cookie sheet with foil.
  • Place 4 Old El Paso™ Taco Boats™ Soft Flour Tortillas on cookie sheet. Brush insides of tortillas with 1 tablespoon melted butter.
  • In small bowl, mix 2 teaspoons sugar and 1/2 teaspoon of the cinnamon. Sprinkle evenly into each tortilla.
  • Bake about 7 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely, 5 to 10 minutes.
  • Meanwhile, let 1 pint vanilla ice cream or frozen yogurt stand at room temperature about 5 minutes to soften. Stir remaining 1 teaspoon cinnamon into ice cream. Return to freezer until ready to serve.
  • To assemble dessert tacos, place 2 small scoops ice cream in each tortilla. Top each with whipped cream and a sprinkle of cinnamon.

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