Mexican Hot Fudge Sundae Bowls
- 4 (6-inch) corn tortillas
- 1 tablespoon sugar
- 3/4 teaspoon ground cinnamon
- Cooking spray
- 2 ounces semisweet chocolate chips
- 2 tablespoons whole milk
- 1 tablespoon corn syrup
- 1 1/2 teaspoons instant espresso granules
- 2 cups dulce de leche low-fat frozen yogurt
- 1 teaspoon flake salt
- Preheat oven to 375u0b0. Wrap tortillas in slightly dampened paper towels. Microwave at HIGH 40 seconds. Combine sugar and ground cinnamon in a bowl. Coat tortillas with cooking spray; sprinkle 1 side of each tortilla with sugar mixture. Invert a 12-cup muffin pan; place tortillas, sugar side up, in the space between 4 muffin cups. Press gently to form a bowl. Bake at 375u0b0 for 20 minutes; cool in pan. Combine chocolate chips, milk, corn syrup, and instant espresso in a metal or glass mixing bowl. Place bowl over a saucepan of simmering water, whisking until smooth. Spoon 1/2 cup frozen yogurt into each tortilla. Top each with 1 tablespoon sauce; sprinkle sundaes evenly with flake salt.
corn tortillas, sugar, ground cinnamon, cooking spray, chocolate chips, milk, corn syrup, espresso granules, frozen yogurt, salt
Taken from www.myrecipes.com/recipe/mexican-hot-fudge-sundae-bowls (may not work)