Cinnamon Mocha Cream With Tortilla Crisps - cooking recipe

Ingredients

2 tsp. sugar
1/2 tsp. cinnamon
2 (8-inch) flour tortillas
butter-flavor nonstick cooking spray
3/4 c. Mexican Chocolate Sauce (see following)
1 pt. Hagen-Dazs coffee fudge low-fat ice cream
2 Tbsp. chopped pecans, toasted
orange zest (optional)

Preparation

Heat oven to 375\u00b0.
In a small bowl, combine sugar and cinnamon.
Spray tortillas with nonstick cooking spray.
Sprinkle each tortilla with about 1 teaspoon sugar-cinnamon mixture.
Cut each tortilla into 6 wedges.
Place on ungreased cookie sheet. Bake at 375\u00b0 for 7 to 10 minutes or until crisp and edges are lightly golden brown.
Cool.