When I say loved, I really mean it. We ate there at least once a week and sometimes more times in a week than I care to admit. Unfortunately, they closed a few years before Little Buddy was ever born. But we still talk about their food.
They served the best cheese dip, the best chicken and artichoke dinner, and their sangria was... yum. Thankfully, my husband is able to recreate their sangria.
But my very favorite thing they served from their menu was called Sopapilla Crunch.
Here's how I recreated their Sopapilla Crunch. It's now Little Buddy's favorite dessert.
Cut a large flour tortilla into strips. I cut three tortillas because I was making this for a crowd. Just note that one tortilla is enough for one final plate of Sopapilla Crunch so you can adjust accordingly.
All of my directions will be for making one plate of this deliciousness.
Melt two tablespoons of butter in your iron skillet over low to medium heat.
Place tortilla strips in skillet and brown for approximately 2 minutes. Adjust your timing to your stove and flip it over as soon as strip begins to puff a bit.
You'll want to get both sides of these babies nice and crispy.
Repeat until all strips have been cooked.
Remove from skillet and place it decoratively on your plate.
Now drizzle honey over the strips.
Don't be stingy with the honey. It makes it so yummy!
Now sprinkle some cinnamon sugar on it.
Doesn't it already look delicious?
But just wait. It gets even better!
Now add three scoops of good vanilla ice cream to the center of the strips.
{I see you drooling! Hold up, more to come!}
Finish it off with another good drizzle of honey and then a dusting of confectioner's sugar.
Your welcome.
Sopapilla Crunch Dessert
Servings: 2 or more
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients
1 flour tortilla, large
2 tablespoons butter
vanilla ice cream
honey
cinnamon sugar
confectioner's sugar
Step-by-Step
1. Cut tortilla into strips.
2. Melt butter in skillet. Add strips to melted butter on medium to low heat.
3. Cook until lightly browned and crispy on each side.
4. Place cooked strips on serving plate.
5. Drizzle with honey and sprinkle with cinnamon sugar.
6. Add three scoops of vanilla ice cream and top with another drizzle of honey and sprinkle of cinnamon sugar.
7. Serve immediately.
It is best to serve this with the tortillas freshly cooked. However, I have cooked these ahead for dinner parties and then assembled for dessert.
A variation of this dessert is to serve a few strips of the sopapilla with a bowl of ice cream drizzled with honey and sprinkled with cinnamon sugar and confectioner's sugar. This works well for a large crowd.
