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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.) | 2. Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve. | 3. Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable canola oil	2	cups		3960.32	0.0	0.0	448.0
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
cinnamon	1	tablespoon		-	-	-	-
corn tortilla	10		cut	-	-	-	-
mango	1		cut	-	-	-	-
granny smith apple	1/2		unpeeled cut	59.74	14.0183	0.4532	0.1957
strawberry	4		hulled cut	23.04	5.5296	0.4824	0.21600000000000003
mint	1 1/2	tablespoons	chopped	3.762	0.7191	0.2813	0.0624
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
orange marmalade	2	tablespoons		98.4	26.52	0.12	0.0
ginger	1 1/2	teaspoons	minced	2.4	0.5331	0.0546	0.0225
peach sorbet	1	pint		-	-	-	-
raspberry sherbet	1			-	-	-	-
vanilla ice cream	1	pint		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.