Spicy Pineapple Sauce Dessert

[Guest guest]

Spicy Pineapple Sauce Dessert

 

1 can pineapple chunks

1 habanero pepper, minced

4 fresh mint leaves, cut into chiffonade (ribbons)

1 cup corn oil

4 corn tortillas, cut into wedges

1 cup sugar and cinnamon mixture

 

In a small saucepan, combine pineapple chunks, habanero pepper, and mint

leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

In a large saute pan, bring 1 cup of corn oil to 325 degrees. Add wedges of corn

tortillas and cook until golden brown on each side, approximately 3 minutes.

Drain on paper towels.

Liberally dust warm corn wedges with sugar and cinnamon mixture.

Serve pineapple sauce over ice cream with the fried corn tortillas.

Serves 4 to 6.