A recipe by Julie Van Rosendaal
Set a heavy skillet over medium-high heat and add about half an inch of canola oil. As it heats, cut the stack of tortillas into wedges.
When the oil is hot—the edge of a tortilla should sizzle when dipped in—fry the tortilla wedges for 1-2 minutes, turning with tongs or a slotted spoon as needed, until golden and crisp. Transfer to a paper towel-lined plate.
In a shallow bowl, combine the sugar and cinnamon. Sprinkle over the warm tortillas, or put them into the bowl and gently toss to coat. Serve warm.