Tex-Mex Ice Cream Sundaes

Ingredients

• vegetable oil, for frying
• 4 small flour tortillas
• 1/4 cup sugar
• 1/2 tablespoon ground cinnamon
• 1 pint cinnamon ice cream

• 1 (8 ounce) can chocolate syrup
• 4 maraschino cherries, with stems

Directions

1. 1

   In a heavy skillet, pour oil to the depth of 1/2-inch.

2. 2

   Heat oil over medium heat.

3. 3

   When oil is hot, fry tortillas, one at a time, for about 30-40 seconds on each side. (Press down tortilla with a fork, if it starts to puff up while frying).

4. 4

   Drain fried tortillas on paper towels.

5. 5

   In a small bowl, combine the sugar and cinnamon.

6. 6

   Sprinkle each fried tortilla with the cinnamon sugar mixture while they are still warm.

7. 7

   Set fried tortillas aside to cool.

8. 8

   When you are ready to serve, place a generous scoop of cinnamon ice cream on top of each tortilla.

9. 9

   Drizzle each tortilla and ice cream with chocolate syrup.

10. 10

    Place one cherry on top of each scoop of ice cream.

11. 11

    Serve immediately.

12. 12

    ~NOTE~ The tortillas can be fried up ahead of time and stored in an air tight container.

13. 13

    ~NOTE~ If you can't find cinnamon ice cream at your store, you can either make it homemade or use vanilla instead. My family likes BlueBell's "bunuelos" flavored ice cream for these sundaes.