Cinnamon Crisps

Whenever we visit the husband's family in Seattle, he needs to eat at Taco Time at least once. Usually more like two or three times. I don't fully understand what excites him so much about Taco Time, but since I have plenty of inexplicable crazy, I don't ask questions about his devotion to the Crisp Beef Burrito.

A meal at Taco Time isn't complete without an order of Cinnamom Crustos for dessert. So without a trip to Seattle in our near future, the husband and I set out to make Crustos in our humble Milwaukee kitchen.

Flour tortillas are fried until flaky and crisp then dusted with cinnamon sugar. Well, in snow terms it's more of a cinnamon sugar blizzard than a dusting, but that's how we roll.

Cinnamon Crisps
Serves: 4 reasonably, 2 realistically

1/4 cup granulated sugar
1 1/2 teaspoons cinnamon (or to taste)
2 quarts vegetable or peanut oil
4 flour tortillas, each cut into 8 wedges

In a small bowl combine sugar and cinnamon until well blended. Set aside.

In a large Dutch oven with high sides, heat oil over medium-high until it reaches 350 degrees. Very carefully add half the tortillas and cook for 2 minutes, until the tortillas are golden and crisp, flipping with a slotted spoon halfway through cooking. (Flipping the tortillas ensures they cook evenly on both sides.) Place tortillas on a paper towel-lined plate and sprinkle generously on both sides with cinnamon sugar. Repeat with remaining tortillas.

Cinnamon crisps are ridiculously delicious served warm, but no one will complain if they're room temperature.