Description
These Mexican-style hot chocolate rolled tacos are filled with warm spiced chocolate, rolled in cinnamon sugar, and toasted until golden. It’s a playful, nostalgic dessert that tastes like abuelita’s hot chocolate in crispy form.
Ingredients
10 small flour tortillas (6-inch)
1 cup semi-sweet chocolate chips
1/2 cup evaporated milk
1 1/2 tsp ground cinnamon
1/8 tsp cayenne pepper (optional)
2 tbsp salted butter, melted
1/3 cup granulated sugar (for coating)
Cooking spray or oil (for air fryer or baking)
Instructions
1. In a small saucepan, melt chocolate chips, evaporated milk, cinnamon, and cayenne. Stir until smooth.
2. Let the filling cool for 5 minutes until thickened slightly.
3. Spread 1–2 tablespoons of filling on each tortilla and roll tightly.
4. Brush with melted butter or spray lightly with oil.
5. Bake at 400°F for 10–12 minutes or air fry at 375°F for 5–7 minutes until golden and crispy.
6. Roll hot tacos in granulated sugar until fully coated.
7. Serve immediately while warm and gooey.
Notes
Use coconut milk instead of evaporated milk for a dairy-free option.
Tacos can be frozen before baking—just add 3–5 extra minutes to cook time.
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg