![Home](_derived/home_cmp_cookbook110_vbtn.gif)
![Up](_derived/up_cmp_cookbook110_vbtn.gif)
![Blondies](_derived/blondies.htm_cmp_cookbook110_vbtn.gif)
![Brownies](_derived/browns.htm_cmp_cookbook110_vbtn.gif)
![Cinnamon Sugar Tortillas](_derived/cinntrtllas.htm_cmp_cookbook110_vbtn_p.gif)
![Leche Frita](_derived/lechefrita(1).htm_cmp_cookbook110_vbtn.gif)
Let us know any comments, reviews corrections, and/or suggestions.
Recipe contributions and pictures of dishes you have prepared are always
welcome.
| |
![](_themes/cookbook/atabrule.gif) |
|
|
From the Manassas Gourmet Club Dinner
"South of the Border"
Yield 16 Tortillas |
Quantity |
Ingredients |
Preparation Notes |
1/4 C |
Sugar |
- Combine sugar and cinnamon, stirring well and set
aside
- Cut each tortilla into four wedges
- Heat 1/2" oil in a large skillet
- Fry tortilla wedges a few at a time, 1 minute
until golden brown
- Drain well on paper towels
- Sprinkle with sugar mixture while warm.
|
1/2 tsp |
Ground Cinnamon |
4 - 8" |
Flour Tortillas |
|
Vegetable Oil |
|
|
|
|
|
Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
|