Thursday, April 26, 2012

Cinco de Mayo Bunuelo Strawberry Dessert Nachos with Nutella

Cinco de Mayo Bunuelo Strawberry Dessert Nachos with Nutella
Cinco de Mayo surprise.  My kids got it early, but yours can get it right on time!  Picture this: my kids came running in after school and found tortilla chips covered with whipped cream, nutella, and strawberries.  Were they confused? You bet – but not after they tried one.  They cleaned that plate off in five minutes.

They’re easy to make too. The tortillas can be fried ahead of time and toppings can be added just before serving.


6 Uncooked flour tortillas
1/2 C sugar
1 t. cinnamon
3 C canola oil 

In a small bowl combine sugar and cinnamon, set aside. 

In a deep skillet or frying pan heat the oil over medium to high heat until a deep frying thermometer reaches 350˚F.  Not to worry if you don't have a thermometer; simply test the temperature by dropping a small piece of tortilla into the oil.  If the tortilla sizzles and floats to the top the oil is ready.   

Stack tortillas and cut into eighths. 

Drop 6 to eight chips into the oil leaving space for them to move around. Fry on each side until golden brown. 

I used a wok for frying, worked great!
Transfer chips to a cookie sheet lined with paper towels to drain any excess oil. While chips are still warm generously sprinkle cinnamon sugar on the chips.

Light & crispy


Nutella Syrup

1/2 C Nutella
2 T. heavy cream 

In a small saucepan over low heat whisk the Nutella and cream together until slightly warm with a syrupy consistency.
Whipped Cream

1C Heavy Cream
2T sugar
1 t. vanilla 

Using an electric mixer whip the cream until light peaks begin to form.  Beat in the sugar and vanilla until stiff peaks form.  Refrigerate until ready to use. 

1 C Strawberries (rinsed and diced)
Hazelnuts chopped (Optional) 

Arrange chips on platter, drizzle with the nutella syrup, sprinkle with diced strawberries, a big dollop of whipped cream, and chopped hazelnuts.

Crispy, Crunchy, Delicious!

Bunuelos is a traditional treat for New Year’s Day. But they’re perfect anytime, especially for Cinco de Mayo.

*If making the chips ahead of time, store the chips in a paper bag. The bag will absorb any excess oil and keep the chips crispy.

1 comment:

  1. OMGoodness.. These look deeelish. My daughter loves Bunuelos.. I have everything needed to make these so I think I might just surprise her tomorrow. =) Thanks for sharing!