Mexican desserts recipes
Blend sugar and cinnamon together. Spread across flat plate and set aside.
Heat oil in a skillet. Once hot, add Sonora Soft Taco Tortilla and fry until golden brown. While still hot, remove from pan and lay in cinnamon sugar. Flip to coat tortilla completely. Serve warm.
Melt chocolate chips in microwave until melted (stir every 30 seconds).
Cool chocolate slightly (about 5-10 minutes); it should be smooth.
Mix in sour cream.
Mixture should be the consistency of thick pudding.
Spread first tortilla with layer of chocolate mix.
Be sure to go to edges.
Repeat until all tortillas are used.
Smother top layer in chocolate. Decorate with strawberries or raspberries.
Refrigerate at least 6 hours or overnight.
Using the tortilla hack method; cut a line from the centre of the tortilla to the bottom edge.
spread ingredients on each quadrant of the tortilla. Sprinkling crushed pistachios in two of the quadrants, butter and cinnamon in another, and honey in the last.
Fold together to stack ingredients.
Brush folded tortilla with butter. Sprinkle with cinnamon, drizzle with honey and add crushed pistachios on top.
Bake at 350 degrees until golden brown and crispy. Enjoy warm or save for later!
Place cookies in food and process to form crumbs; or crush in a plastic bag.
Separate into 2 bowls, pour half of the melted stick of butter into each bowl.
Add jello to one bowl and almond extract into the other bowl, mix well.
Combine cookie crumbs into one bowl and stir until just mixed.
Cut tortillas into triangles.
Place tortillas on a parchment-lined sheet tray and spray or brush with remaining melted butter.
Preheat oven to 400°.
Dip buttered tortillas into cookie mixture and coat both sides. Place back on the parchment-lined sheet tray, or on a pam sprayed cooling rack on the sheet tray.
Bake for 6 minutes or until just lightly browned.
While chips are baking, pour the heavy cream into the bowl and whip for a few minutes until starting to thicken.
Add cheesecake pudding mixture to heavy cream and mix. Then add cream cheese and mix until smooth.
Once slightly cooled from the oven, melt white chocolate and drizzle on chips.
Dice strawberries and top cheesecake dip. You can also slice some strawberries and fan out for decorations.
Cut tortilla from centre point down to bottom edge so it appears to be cut half way.
Imagining the tortilla is split into four equal quadrants, add ingredients to each quadrant of the tortilla. Add chocolate hazelnut spread to bottom right quadrant.
Above the chocolate hazelnut spread, add white chocolate to top right quadrant.
To the left of the white chocolate, add cream cheese to the top left quadrant.
Add sliced strawberries to the final quadrant.
Following the tortilla hack; starting with the lower right quadrant, fold each quadrant on top of the other until you have all ingredients folded and stacked together.
Fry the tortilla in a pan with or without butter. Brown each side until golden.
Coat with monk fruit sweetener if desired.
Line a baking sheet with parchment paper. Scoop six individual scoops of ice cream and place on parchment paper lined baking sheet. Place in freezer and allow to freeze until solid.
Crush corn flakes in a bowl until finely ground. Add cinnamon and combine well.
Whisk egg whites together until frothy. Remove ice cream from freezer and working with one ball at a time, dip them in the egg whites. Proceed to roll balls in cornflake crumbs. Repeat by dipping ice cream balls back into egg whites followed by the cornflakes. Using your hands, handle ice cream to further press cornflakes into the ice cream and form a well shaped ball. Repeat for all six ice cream balls.
Once finished, place all six prepared ice cream balls back into the freezer. Freeze overnight.
Mix cinnamon and sugar together in a bowl.
Soften tortillas in microwave for 15 seconds. Brush tortillas with melted butter.
Brush tortillas with melted butter and sprinkle with cinnamon sugar mixture. Repeat on both sides of tortilla.
Mold tortillas to large muffin tin or small oven safe bowl. Bake for roughly 15 minutes or until tortillas are firm and golden brown. Allow bowls to cool completely once finished.
Once ice cream balls are frozen solid, fill a pot with oil around 4 inches deep. Heat to 350 degrees F.
Working with one ball from the freezer at a time, immerse ice cream ball in hot oil to cook. Be sure to turn or rotate the ball constantly so it cooks evenly. Cook until coating is crisp, around 15 seconds. Remove from oil and drain on paper towel. Serve in homemade tortilla bowls and top with desired toppings.