Categories: Dessert

Ingredients

• Vegetable oil, for frying
• 1/4 cup sugar
• 1/2 tsp ground cinnamon
• Pinch of chipotle chile powder
• 8 oz. tube refrigerated crescent roll dough
• Honey, for serving

Directions

1. Fill a large heavy pot or Dutch oven with 2 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 375. Line a baking sheet with paper towels.

2. Mix the sugar, cinnamon and chipotle powder in a small bowl.

3. Unroll the crescent roll dough and press the seams together. Cut into 2-inch squares. Fry in batches in the hot oil until golden brown, 1 to 2 minutes per side. Use a slotted spoon to remove the sopapillas from the oil to the prepared pan.

4. Sprinkle the sopapillas with the cinnamon sugar mixture, turning so that both sides are coated. Arrange the sopapillas on a platter and serve with honey.

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