1.5 C Unsalted butter
8 C Caramel sauce
36 8-inch flour tortillas
1 C Cinnamon-sugar mixture
3 Qts. Vanilla ice cream
24 Mint leaves
Peel, core and cut apples into half inch wedges.
Sauté apples in hot butter until soft
Remove from heat to a large bowl and stir in 2 cups of caramel sauce and set aside
Cut tortillas into 8 triangles and deep fry until crisp
Drain well and coat with cinnamon sugar – set aside
To serve, place12 tortilla triangles on a serving platter and arrange 1 cup of warm apple/caramel mix over and around tortillas.
Top with ice cream and drizzle with ¼ cup caramel sauce.
Garnish with mint leaf
YIELD: 24 servings