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.
Servings: 6 bowls
Ingredients
- ¼ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 6 La Banderita large flour tortillas (8-inch)
- 3 Tablespoons unsalted butter melted
Instructions
- 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.
Notes
- 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.
- Can I make these in an air fryer? Yes! 350°F for 8-10 minutes, flipping halfway through.
Nutrition
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