Enjoy the ultimate ice cream sundae in a cinnamon sugar baked tortilla bowl! These dessert bowls are also great for serving rice pudding, yogurt, or fresh fruits.
This recipe post was sponsored by Ole Mexican Foods. Thank you for supporting our brand partners. As always, all opinions stated here are entirely my own.
I’ve partnered with Ole Mexican Food to celebrate the upcoming Dia de los Muertos!
In previous years, I made these tasty chorizo potato tacos and these delectable pineapple cheesecake chimichangas.
Let’s continue with the sweet recipes This baked tortilla bowl is the perfect vehicle for all sorts of desserts!
Dia de Los Muertos Celebration
Dia de Los Muertos translates to “day of the dead.” It is a special time spent with family to honor and respect loved ones who have since passed away.
Growing up in a Catholic Filipino household, we observed Todos Los Santos, which translates to “all saints.” The traditions of this holiday are very similar to the Day of the Dead celebrations in Mexico.
While much of the celebrations take place in cemeteries and graveyards, it is far from scary or spooky! It’s a fun, happy, and festive occasion filled with light and laughter!
The day begins with mass and prayers, followed with an abundance of flowers, candles, and FOOD!
Cinnamon Sugar Tortilla Bowls
In honor of my late father, I’m sharing these baked tortilla bowls for Dia de Los Muertos.
My dad had the biggest sweet tooth in the family. He is mainly responsible for my fondness of desserts…especially ice cream!
Cinnamon sugar tortilla bowls are the perfect edible vehicle for holding ice cream sundaes. The crunchy baked tortillas adds much needed texture and bite to ice cream.
To make these edible bowls, you will need:
- La Banderita Flour Tortillas
- Unsalted Butter
- Cinnamon Sugar Mixture
How to bake tortilla bowls
I recommend using these 8-inch La Banderita large flour tortillas.
Microwave the tortillas for 15-20 seconds to make them more pliable and easy to work with.
Brush both sides of the tortilla with melted butter. Generous sprinkle cinnamon sugar on both sides.
Place tortillas in a buttered 6-inch round cake pan. Pleat or fold the tortilla to fit within the pan. Then, place a buttered ramekin in the center to prevent the tortilla from puffing up during baking.
Bake tortillas in a 350 degree oven for about 15 minutes. Remove ramekin and turn tortilla bowls upside down to crisp up the center. Bake for another 8-10 minutes.
Remove from oven and let tortilla bowls cool on a wire rack. In a few minutes, the bowls will cool and become super crunchy and crispy!
Now the baked tortilla bowls are ready to be filled with your favorite ice cream scoops!
Ole Mexican Foods La Banderita Flour Tortillas
In 1988, Ole Mexican Foods founder, Veronica Moreno, started producing and selling authentic Mexican tortillas in Atlanta, Georgia. The company continues to use traditional ingredients and time honored techniques to make their tortillas.
Ole Mexican Foods makes La Banderita branded tortillas. They have a wide range of tortillas from the traditional corn tortillas to special modifications like low sodium or carb lean tortillas.
Building the perfect tortilla bowl ice cream sundae
Start with a fresh baked cinnamon sugar baked tortilla bowl. Fill with 3-5 scoops of ice cream. Choose one ice cream flavor or mix and match your favorites!
Drizzle hot fudge over ice cream scoops. Top with a dollop of sweetened whipped cream. Finish the sundae with chopped pecans and cherry!
In honor of my dad, I combined our favorite flavors together: cookies & cream, vanilla, and coffee ice cream.
Layout a selection of ice cream flavors and toppings so you and your family can each customize your own ice cream sundae!
Cinnamon Sugar Baked Tortilla Bowl
- ¼ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 6 La Banderita large flour tortillas (8-inch)
- 3 Tablespoons unsalted butter, melted
- Preheat oven to 350°F.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush 6-inch round cake pans with melted butter. Set aside.
- Place tortillas in a microwave safe plate. Cover with damp paper towel and heat for 20 seconds to make tortilla pliable and flexible.
- Generously brush both sides of tortilla with butter. Liberally sprinkle cinnamon sugar all over (heaping 1 teaspoon mixture each side).
- Place tortilla in buttered cake pan. Pleat or fold the tortilla to find inside the pan. To prevent tortilla from puffing up during baking, place a butter ramekin or other oven safe container in the center of cake pan.
- Bake for 15 minutes. Use tongs to remove ramekin center. Unmold tortilla bowl from cake pan. Flip tortilla upside down and bake for another 8-10 minutes. Remove from the oven. Place tortilla bowls on wire rack to cool and crisp up.
- Bake the tortilla bowls in batches if you have a limited number of 6-inch cake pans.
- Alternatively, you may use smaller tortillas to bake the bowl in large muffin tins. Reduce cooking time if using smaller tortillas.
- Baked tortillas can be made ahead of time. Store at room temperature for up to three days before serving.