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Nutrition Facts
Serving Size 106 g
(Approx. 12 Servings)
Amount Per Serving
Calories 440 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 7 g 35%
Trans Fat 1.5 g
Cholesterol 50 mg 17%
Sodium 390 mg 16%
Total Carbohydrate 40 g 13%
Dietary Fiber 0 g 0%
Sugars 12 g
Protein 4 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Eggnog Ice Cream De Posada
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
12  People


Recipe makes 12 Servings

20 H-E-B Ready to Cook Flour Tortillas
1 cup(s) canola oil
1/4 cup(s) H-E-B Cane Sugar
1/2 Tsp Hill Country Fare Ground Cinnamon
2 cup(s) H-E-B Creamy Creations Eggnog Ice Cream
1/4 cup(s) chocolate syrup
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Cut the raw flour tortillas in half and set aside.
Heat oil in a large skillet over medium-high heat for 4 minutes.
Meanwhile, combine sugar & cinnamon in a small bowl and set aside.
Fry raw flour tortillas for 5 seconds on each side, drain on paper towels and sprinkle buñuelos with cinnamon sugar.
Place 2-3 buñuelos on a dessert plate and top with 1-2 scoops of ice cream.
Top each dessert with 1 tablespoon chocolate sauce and serve immediately.



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