• 2 teaspoons sugar
• 1/2 teaspoon cinnamon
• 2 (8 inch) flour tortillas 
• butter flavor nonstick cooking spray
• 3/4 cup Mexican Chocolate Sauce
• 1 pint Coffee Fudge Low Fat Ice Cream
• 2 tablespoons chopped pecans, toasted
• orange zest (optional)

Method

Heat oven to 375 degrees F. 
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 degrees F, for 7 to 10 minutes or until crisp and edges are lightly golden brown. Cool. 
To serve, spoon about 3 tablespoons sauce onto each of 4 individual dessert plates or shallow bowls. 
Place scoop of ice cream onto each plate. 
Garnish with tortilla crisps, chopped pecans and orange zest, if desired. 

Yield: 4 servings.