Name: Mini Buñuelos with Marshmallow Yogurt Dip
Ingredients: 1/4 cup granulated sugar; 2 teaspoons ground cinnamon; 1 cup grape seed oil for frying; 4 (6-inch) fajita-size flour tortillas; 1 cup marshmallow crème; ½ cup plain yogurt; 3 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer; 1 tablespoon NESTLÉ LA LECHERA Dulce de Leche, warmed (optional)

Ingredients

Scale

BUÑUELOS

1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup grape seed oil for frying
4 (6-inch) fajita-size flour tortillas

MARSHMALLOW YOGURT DIP

1 cup marshmallow crème
½ cup plain yogurt
3 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
1 tablespoon NESTLÉ LA LECHERA Dulce de Leche, warmed (optional)

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Instructions

FOR BUÑUELOS:

Combine sugar and cinnamon in a small bowl; set aside.
Slice each flour tortilla into 8 triangles.
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.

FOR MARSHMALLOW YOGURT DIP:

Combine marshmallow crème, yogurt and Coffee-mate 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.