Name: Mini Buñuelos with Marshmallow Yogurt Dip
Prep time: 10 s
Cook time: 10 s
Total time: 35 s
Yield: 8
Cuisine: Mexican
Ingredients: 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup grapeseed oil for frying; 4 Guerrero Flour Tortillas Fresqui-ricas; 1 cup marshmallow crème; 1/2 cup plain yogurt; 3 tablespoons Coffee mate® Pumpkin Spice Flavor Liquid Coffee Creamer; 1 tablespoon NESTLÉ LA LECHERA Dulce de Lechewarmed (optional)

Ingredients

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1/4 cup granulated sugar
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2 teaspoons ground cinnamon
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1 cup grapeseed oil for frying
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4 Guerrero Flour Tortillas Fresqui-ricas
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1 cup marshmallow crème
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1/2 cup plain yogurt
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3 tablespoons Coffee mate® Pumpkin Spice Flavor Liquid Coffee Creamer
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1 tablespoon NESTLÉ LA LECHERA Dulce de Leche, warmed (optional)

Key Ingredients

Dulce de Leche 13.4 oz Can

(13.4 oz. Can)

Make It

Step 1

Combine sugar and cinnamon in a small bowl; set aside.

Step 2

Slice each flour tortilla into 8 triangles.

Step 3

Heat oil in a medium skillet to 350° F. Fry tortilla triangles 3-4 at a time, turning once, until golden brown. Drain on paper towel-lined plate. Sprinkle fried tortilla triangles with cinnamon-sugar.

Step 4

Combine marshmallow crème, yogurt and Coffee mate Pumpkin Spice Flavor Liquid in a medium bowl. Whisk until smooth and all ingredients are combined. Transfer to a serving bowl and place in freezer for 15 minutes. Drizzle with dulce de leche and serve with buñuelos.