Cinnamon Sugar Crispy Sopapilla Hearts

Cinnamon-Sugar-Heart1

These Cinnamon Sugar Crispy Tortilla hearts are a great activity to do together for Mother’s Day [or Valentine’s Day!] with your young children. If you are looking for a sweet treat for the holiday, these can be made in less that 20 minutes and are addicting!

Cinnamon-Sugar-Hearts-Pin


A recipe many young bakers first learned in the class was these sugary crispy tortilla hearts. These are a great dessert or sweet treat and a perfect finish to Sesame Scallion Tortilla Tacos.

First, take a tortilla and cut hearts out of it with a pair of kitchen shears. If your young one is helping, they can use safety scissors too. Tortillas are pretty easy to cut through.

Cut Tortilla Hearts

By the way, international law dictates that all the scrap pieces are property of the chef and his/her assistant.

Mix 1 cup of sugar and 1 tablespoon of cinnamon together in a shallow bowl.

Cinnamon SugarFry the tortilla hearts in canola oil.

Hearts Cooking

 In about 30 seconds you will see them start to turn brown and they will become crisp.

Cinnamon HeartsTake them out of the pan with a slotted spatula and drain on paper towels.

Dredge them in the cinnamon sugar mixture and allow to cool.

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Cinnamon Sugar Crispy Tortilla Hearts - Toddler Kitchen Activity for Mother's Day

These Cinnamon Sugar Crispy Tortilla hearts are a great activity to do together for Mother's Day [or Valentine's Day!] with your young children. If you are looking for a sweet treat for the holiday, these can be made in less that 20 minutes and are addicting!
Yield 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 tortillas
  • 1 cup sugar
  • 1 tbsp cinnamon
  • canola oil

Instructions

  • Take a tortilla and cut hearts out of it with a pair of kitchen shears.
  • If your young one is helping, they can use safety scissors too. Tortillas are pretty easy to cut through.
  • Mix 1 cup of sugar and 1 tablespoon of cinnamon together in a shallow bowl.
  • Fry the tortilla hearts in canola oil.
  • In about 30 seconds you will see them start to turn brown and they will become crisp.
  • Take them out of the pan with a slotted spatula and drain on paper towels.
  • Dredge them in the cinnamon sugar mixture and allow to cool.

Nutrition

Calories: 288kcal | Carbohydrates: 66g | Protein: 2g | Fat: 2g | Sodium: 206mg | Potassium: 45mg | Fiber: 1g | Sugar: 51g | Calcium: 51mg | Iron: 1.2mg
Keyword: Cinnamon Sugar Crispy Sopapilla Hearts, Mexican desserts

Cinnamon Sugar Bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert โ€“ Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I’ve made these before. While they were still warm I topped it with vanilla ice cream, chocolate syrup, caramel and whipped cream. It was really good!