Mexican Sundae

This sundae is difficult to explain, but it has become a Cinco de Mayo tradition in our house since about 2004. Imagine a warm, crunchy, buttery tortilla with a hint of cinnamon with slightly melted dulce de leche ice cream topped with a caramel sauce with the slightest hint of bang...it’s difficult to explain.

So let's just make and eat it.

Preheat oven to 400 degrees F.

In a small saucepan, warm 1 jar of caramel sauce over low heat and season with 1/4 teaspoon of cayenne pepper. Yes cayenne, trust me it will knock your socks off. Then add 1/2 teaspoon of cinnamon. Gently combine and allow to warm.

Place 4 flour tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake in preheated 400 degree oven until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Just make funky shapes out of the tortillas.

Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops dulce de leche ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.

See, you really can explain this, you just have to eat it.

Note to my readers. The company I worked for closed and I was laid off from my job yesterday. I am going to expend my energies trying to find employment...I'm just not a live off the government type of person and am too restless to stay home. My commenting may be light for the time being. Thanks for understanding!