Mexican Recipes: Mexican Dessert Recipes

A scrumptious meal is incomplete without a delectable dessert. To solve this problem, here are 5 Mexican recipes.

Turtle Chimichangas

Required Ingredients

• 8 chocolate bars
• 8 flour tortillas
• A 32 oz. bottle of vegetable oil
• A 12 oz. jar of caramel ice cream topping
• 1 c. pecans (chopped)
• A 12 oz. jar of hot fudge ice cream topping
• A 1 Qt. container of premium vanilla ice cream

Directions

• First place the candy bar in the center of the tortilla and then fold the bottom up and over the candy bar. Also fold the sides in and over.
• Now fold the top of the tortilla over the folded sides and place them seam down on a tray or baking sheet.
• Repeat the same procedure to make the rest of the chimichangas.
• Take a large stockpot and heat the vegetable oil in it to 360 degrees.
• Place 2 chimichangas seam side down in the hot oil, using tongs and cook for about 2 to 3 minutes.
• Then drain the chimichangas on a wire rack and repeat the same steps to make the remaining chimichangas.
• Take a large saucepan and heat the caramel in it over medium heat.
• Once that is done, add the pecans and bring it to a boil, stirring occasionally.
• Remove the saucepan from the heat and leave it to cool for about 5 minutes.
• Use the microwave to heat the fudge after placing it on high for about 30 seconds.
• Place a chimichanga on a dessert plate and put some caramel-pecan sauce, then add hot fudge and serve with a scoop of vanilla ice cream.

Yummy!

Fried Apple Burrito

Required Ingredients

• A can of apple pie filling
• 6 tortilla shells
• A cup of sugar
• Some vegetable oil

Directions

• Fill the tortilla shells with equal amounts of pie filling.
• Then roll the shells with both the ends closed.
• Fry the shells in oil until golden brown and sprinkle it with cinnamon mixture and sugar.
• Boil the remaining sugar and cinnamon on top of the stove with a cup of water. This can be used for simple syrup to drizzle over the dessert.

Caramel Crepes

Required Ingredients

• 1⅔ cups of caramel or Mexican cajeta or Dulce de leche
• 4 tbsp. of rum
• 1⅓ cups of shredded and toasted coconut
• 4 cups of coffee ice cream

Directions

• First melt the caramel or Mexican cajeta or dulce de leche and add the rum.
• Leave this to boil for 5 minutes and then dip the tortillas (one at a time) to cover the caramel in.
• Now place two tortillas that have been folded into two parts on each plate.
• Once that is done, add a scoop of coffee ice cream. Sprinkle shredded coconut on the top.

Margarita Pie

Required Ingredients

• A 7-ounce package of lemon pudding mix
• A 7-ounce package of lime Jelly-O mix
• 2 cups of water
• 2 eggs (lightly beaten)
• ⅓ cup of limejuice
• ¼ cup of tequila
• ¼ cup of Mexican Controy, Cointrea or Triple sec
• 1 ½ cups of whipped topping
• 2.9-inch graham cracker crusts
• 1 lime (thinly sliced)

Directions

• Combine the pudding and Jelly-O mix with ½ cup a cup of water and beaten eggs and blend well.
• Add the remaining water and pour it into a medium-sized saucepan.
• Now cook this over medium high heat, stirring constantly until the mixture comes to a full boil.
• Then remove from heat and stir in the limejuice, tequila and Controy. Chill this mixture for two hours.
• In the chilled mixture, fold the whipped topping.
• Put this into the piecrust and chill until it is firm.
• Use lime slices as garnishing.

Mango Madness

Required Ingredients

• 2 ½ pounds of fresh mangoes or 1 can mangoes (Peeled and seeded)
  You can also use strawberries and papayas.
• A cup of water and ½ cup of dissolved sugar of juice
• An ounce of brandy
• 3-ounce packages of ladyfingers (3)
• A pint of whipping cream
• Sugar as per taste
• ½ a cup of vanilla
• 1 cup of pecans with ¾ cups chopped

Directions

• First chop the mangoes into small pieces and place them in sugar and water. Once that is done, add brandy.
• Now put the ladyfingers into the fruit syrup quickly one by one and line the sides and bottom of a 9*14 glass pan, then add a layer of chopped mangoes.
• Beat the vanilla, sugar and whipping cream and place a layer of cream and then a layer of chopped pecans on top of the mangoes.
• Alternately place layers of lady fingers, mangoes, cream and pecans, end this with whipped cream.
• Garnish this with pecan halves and refrigerate for two to three hours.
• Once it is done, cut it into halves and serve.