HOW TO MAKE
1
In a mixing bowl, comnine 12 ounces of simple syrup, 16 ounces of half & half and 2 teaspoons of Cholula Chili Lime.
2
Peel avocado, remove pit and blend together with Cholula Chili Lime cream until smooth. Freeze until solid.
3
Fry tortilla and dust with cinnamon sugar.
4
Reduce remaining simple syrup with 1 teaspoon of Cholula Chili Lime.
5
Pour over jalapeño and strawberry and let it macerate for 1 hour before serving.
Recipe By:
Recipe by Russ Barker, Sysco Riverside