INGREDIENTS
DIRECTIONS
Start with a mixture of 1/2 cup sugar + 2 tablespoon cinnamon, into a shallow bowl. Beside it, place an upside-down muffin tin.
Make shells: Using a 3″ to 4″ cookie cutter, stamp out smaller circles from tortillas.
In a large skillet over medium heat, heat about 1” oil until shimmering.
Working one a time, add a tortilla to the skillet and let sizzle for 30 seconds. Flip tortilla and use tongs to fold tortilla in half to create a taco shell. Cook on one side until golden, about 2 minutes, supporting the shell with tongs the whole time. Flip and cook until golden on other side, about 2 minutes more.
Immediately toss shell in cinnamon sugar then place in between inverted cups of muffin tin. Repeat with remaining tortillas.
Make apple filling: In a large skillet over medium heat, melt 2 tbsp. butter. Stir in apples (peeled, cored, and chopped), 1/4 cup granulated sugar 1/4 cup. lightly packed brown sugar, Juice of 1/2 lemon, 1 tsp. ground cinnamon, and salt.
Cook, stirring often, until apples have softened and mixture is jammy, about 10 minutes. Let cool slightly.
Spoon mixture into each cinnamon sugar shell. Top with a small scoop of Ice Cream and serve immediately.
Cary’s Tapenade Toast