1/2 cup caramel filling
2 c. dark rum
Vegetable oil for frying
2 c. large white sugar crystals
1 package of Old El PasoTM Mini Tortilla Bowls
2 c. tablespoon of butter
3 bananas, each cut into 12 slices
3/4 cup vanilla ice cream
In a small bowl, combine the caramel sauce and rum; stir until well combined.
In a deep fryer or large, heavy saucepan, heat 2 in. (5 cm) of oil to 175 ° C. Add sugar to a resealable 1 gallon (4.5 L) plastic bag.
Fry the bowls in batches in hot oil for 1 minute per side, using tongs to turn the bowl halfway through, until a light golden color is achieved. Drain bowls upside down on a paper towel-lined baking sheet until slightly cooled. If the center of the bowls is swollen, gently press down on it with the back of a spoon. Stir 4 bowls at a time in the sugar to coat them. .
Melt butter in a 25-cm (10-inch) non-stick skillet over medium-high heat. Add banana slices and cook for 1 minute, stirring gently. Add 60 ml (1/4 cup) of the rum caramel; cast to coat well & take from heat.
Divide the banana mixture between the fried bowls; top with a small scoop (about 15 mL [1 tbsp]) of the ice cream and top with the remaining caramel fillets.