2 tablespoons granulated sugar
2 teaspoons ground cinnamon
4 flour tortillas (6 inch)
2 tablespoons Parkay® Original Spread-tub, melted
1 cup vanilla ice cream
1/4 cup chocolate syrup, warmed
Preheat oven to 425°F. Combine sugar and cinnamon in small bowl; set aside.
Brush both sides of tortillas with Parkay; cut each tortilla into 8 wedges. Place on foil-lined baking sheet; sprinkle both sides of wedges with cinnamon sugar mixture. Bake 5 minutes on each side or until crisp.
Divide chips between 4 plates; top with ice cream and drizzle with chocolate syrup. Serve immediately.
Cinnamon Dessert Nachos
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