Serve these sweetened baked tortilla strips with Mexican Chocolate Sorbet.
Heat oven to 400 degrees. Place honey and 1 tablespoon water in a small saucepan, and heat, stirring until combined.
Use a pastry brush to coat one side of tortilla with honey mixture. Sprinkle with half the sugar and half the cinnamon. Turn over, and brush with remaining honey mixture; sprinkle with remaining sugar and cinnamon. Cut into long, 1/2-inch-wide strips.
Place on a baking sheet lined with parchment paper or a Silpat (a French nonstick baking mat). Bake until golden brown, 8 to 10 minutes.