YIELD: 12 servings
12 (6”) tortillas
36 fresh banana slices
¼ cup brown sugar
coarse sea salt, to taste
24 caramels, quartered
egg wash, as needed
1 cup cinnamon sugar
12 (4 oz.) scoops cinnamon ice cream
12 oz. whipped cream
prepared caramel sauce, prepared, as needed
mint sprig, as needed
1. Steam tortillas until warm and flexible. Reserve warm.
2. To make individual serving: place 3 banana slices, 1 tsp. brown sugar, 1 pinch sea salt and 8 quarter pieces of caramel on one half warm tortilla. Brush outside edges of tortilla with egg wash, fold in half to close and use fork to crimp edges closed. Fry in 350°F deep fryer for 1 ½ minutes or until golden and flaky. Remove from fryer, drain and toss in cinnamon sugar mixture.
3. Cut empanada in half with serrated knife and plate with one scoop cinnamon ice cream, 1 Tbsp. dollop of whipped cream, and drizzle with caramel sauce.
4. Garnish with mint and serve immediately.
Photo: Tom Davis Studios, Springfield, MO
Recipe: Chef Cari Price/Food IQ for Mission Foodservice
