Tortilla Dessert Cups
by Hector Gomez
for 6 servings
3 flour tortillas, 10-inch or 25-cm in size
2 tablespoons butter, melted
¼ cup sugar
1 tablespoon cinnamon
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
fresh fruit, as desired
Preheat oven to 375˚F (190˚C).
Butter each side of the tortillas, sprinkle with cinnamon sugar, and cut into even quarters, making 12 pieces.
Place two pieces in each cup of a muffin tin and push down so that it creates a cup shape.
Bake for 13-15 minutes or until crisp.
In a bowl, mix together heavy cream, vanilla extract, and sugar.
Assemble the cups by placing a spoonful of whipped cream in the toasted cup.
Top with fresh fruits of your choice.
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