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Sopapilla Dessert Tacos

Prep 10 min
Total 25 min
Ingredients 6
Servings 4

Upgrade your ice cream sundae with Old El Paso™ Taco Boats™ Soft Flour Tortillas made into a quick and easy cinnamon-sugar shell. MORE+ LESS-

By Dorothy Kern

July 2, 2015

Ingredients

Old El Paso™ Taco Boats™ Soft Flour Tortillas

tablespoon butter, melted

teaspoons sugar

1 1/2

teaspoons ground cinnamon

pint vanilla ice cream or frozen yogurt

Whipped cream and additional ground cinnamon, if desired

Steps

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1

Heat oven to 350°F. Line cookie sheet with foil.
2

Place 4 Old El Paso™ Taco Boats™ Soft Flour Tortillas on cookie sheet. Brush insides of tortillas with 1 tablespoon melted butter.
3

In small bowl, mix 2 teaspoons sugar and 1/2 teaspoon of the cinnamon. Sprinkle evenly into each tortilla.
4

Bake about 7 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool completely, 5 to 10 minutes.
5

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.
6

To assemble dessert tacos, place 2 small scoops ice cream in each tortilla. Top each with whipped cream and a sprinkle of cinnamon.

Expert Tips

Serve with chocolate or caramel sauce to make a sundae.
For a more authentic flavor, add a honey drizzle before baking the tortillas.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 230mg; 10%
Potassium: 135mg; 4%
Total Carbohydrate: 30g; 10%
Dietary Fiber 1g 5% Sugars 16g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;