There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Mexican Fruit Desserts
Whether you are celebrating Cinco de Mayo or simply hosting a Friday night fiesta, try one of these Mexican fruit desserts and amaze your guests with your authentic Mexican menu. These dishes offer bursts of sweet flavor, ideal for the end of any meal. Add this to my Recipe Box.
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Cinnamon Apple Flautas with Caramel Sauce
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Begin this dessert by preheating your oven to 325 degrees. Mix two tablespoons of both sugar and cinnamon in a small bowl. Brush melted butter onto one side of each of your tortillas, then sprinkle the cinnamon-sugar mix over the butter. Do not use the entire cinnamon-sugar mix for this step. Repeat this process on the other side of each tortilla and place them on an ungreased baking sheet. Warm them in the oven for about one minute before rolling the tortillas loosely to make tubes. Return the tortillas to the baking sheet, ensuring the seam is down on the sheet. Bake in the oven for up to eight minutes, until the tortillas are lightly browned.
Sauté three peeled, thinly sliced apples and the rest of your cinnamon-sugar mix in a buttered skillet over high heat for eight minutes. Finally, add one teaspoon of lemon juice. Spoon the warm apples into the tortilla rolls. Drizzle warm caramel over the tortillas, and add a spoonful of whipped cream. Serve these cinnamon apple flautas to six of your dinner guests.
Strawberry Margarita Pie
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To make a strawberry margarita pie, toss two cups of fresh strawberries with four tablespoons of sugar. Mix another tablespoon of sugar with two cups of graham cracker crumbs, one half a cup of butter and four tablespoons of sugar. Use a food processor for best results. Spread this crumb mixture onto the bottom and sides of a buttered pan.
Puree strawberries and sugar with two cups of condensed milk, three ounces of tequila, three ounces of triple sec and one half ounce of lime juice. Whip cream in a separate bowl, and fold half of it into the strawberry mixture. Gradually add the rest of the cream and pour everything into the crust you created in the pan.
Cover your pan with plastic wrap and put it in the freezer overnight. Before serving, loosen the pie by running a warm, sharp knife around the pan. Cut the pie into eight slices and serve with fresh strawberries if you choose.
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Strawberry Enchiladas
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Strawberry enchiladas have multiple parts. Create your filling by combining eight ounces of cream cheese, one-fourth cup of sour cream, a teaspoon of vanilla and one half cup of powdered sugar. Beat the mixture until it's fluffy. Create the sauce by mixing a tablespoon of butter, one-fourth cup of orange juice, one-half cup of sugar, a dash of salt and pureed strawberries. Push a pack of thawed raspberries through a sieve using a wooden spoon. Add this to the sauce and simmer it for eight minutes until it reaches a thick sauce consistency. Add sliced strawberries.
About one hour before you intend to serve your dessert, preheat your oven to 350 degrees and begin assembling. Place two tablespoons of your filling onto the center of each tortilla. Fold the sides so they meet and place the folded tortillas onto a buttered baking dish. Bake for eight minutes.
When you can see that the filling has puffed, remove the enchiladas from the oven and plate. Pour liberal amounts of sauce over each enchilada and top with powdered sugar.
Cherry Chimichangas
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Mix two cans of cherry pie filling with the grated rind of two oranges and almonds and spoon onto the center of each tortilla. Put large tablespoon scoops of the mixture onto the center of each tortilla. Fold the ends of the tortillas to cover the filling. Fry on a well-oiled skillet over medium heat with the seam down until the chimichangas turn a golden-brown color. Drain them on paper towels and top with powdered sugar. Add more filling to your liking.
Mango Pudding
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Dice mangos and add to one can of condensed milk until the mixture is a thick liquid. Rather than dicing mangos, you may opt to add one can of sliced mangos. Add one tablespoon of rum and place the mixture into the refrigerator. Keep chilled until you are ready to serve.
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- Photo Credit fruit image by cherie from Fotolia.com
