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Mini Buñuelos with Marshmallow Yogurt Dip

October 17, 2017

We are setting up our Dia de Muertos altar tomorrow.  This weekend, we are having a halloween party.  Like every year, our home decor will be a mixture of both Halloween and Dia de los Muertos holidays.  Both are loved equally in our home and we celebrate them and immerse ourselves in the fun of Halloween and the culture of Dia de Los Muertos.  Pumpkins and styrofoam  gravestones in our front yard and marigolds, candles and sugar skulls in a corner of our living room.  We embrace it all.

As part of the festivities, lots of sweets are involved.  Beginning with Halloween candy and ending with pan de muerto.  Party food is never lacking and that includes this fun dip I make with mini buñuelos to scoop it up with. Kids and adults love it.  I am particularly fond of  it because it’s so easy to make and it’s gone in a matter of minutes.  So I make sure I whip up plenty.  If you’re intimidated with making buñuelos, don’t be.  All you need is flour tortillas, frying oil and cinnamon sugar.  That’s all!  So roll up your sleeves, get ready to celebrate the fall holidays with friends and make this quick dessert dip for your next party.  Oh, and don’t forget the delicious dulce de leche spider web design as the finishing spooky touch.

Mini Buñuelos with Marshmallow Yogurt Dip

Yield: Serves 8


  • 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)


  1. Combine sugar and cinnamon in a small bowl; set aside.
  2. Slice each flour tortilla into 8 triangles.
  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.
  5. 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.