Cinco de Mayo Bunuelo Strawberry Dessert Nachos with Nutella
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
2 T. heavy cream
|In a small saucepan over low heat whisk the Nutella and cream together until slightly warm with a syrupy consistency.|
1C Heavy Cream
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.