Cinnamon Sugar Baked Tortilla Bowl
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.
Prep Time: 10 minutes mins
Cook Time: 25 minutes mins
Total Time: 35 minutes mins
Course: Dessert
Cuisine: American, Mexican
Servings: 6 bowls
Calories: 175kcal
- 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.
Calories: 175kcal, Carbohydrates: 24g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 222mg, Potassium: 42mg, Fiber: 1g, Sugar: 9g, Vitamin A: 176IU, Vitamin C: 0.02mg, Calcium: 51mg, Iron: 1mg