Mexican food dessert recipes or ideas?

I am making mexican food for my family tonight and want to make a dessert that will go with the rest of the food. Any ideas or recipes?Mexican food dessert recipes or ideas?
Apple Enchilada Dessert

INGREDIENTS

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/3 cup margarine

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup water



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.

Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.

Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

Makes 6 large tortillas; may be cut in half to serve 12.



Or here's a whole list of Mexican Desserts

http://allrecipes.com/Recipes/World-Cuis鈥?/a>Mexican food dessert recipes or ideas?
I once made chilli ice-cream to go with a Mexican buffet I cooked. A simple sauce anglaise infused with a little finely chopped red chilli - only enough to make it different. I didnt tell them what it was and made them guess - which they didn't until I said.

or

Churros - recipe cookeryclub. - fried twisted donut

or

sweet tortillas - wrap, bananas, cinnamon and maple syrup in floured tortillas and bake - serve with ice-cream.

or

a lemon greek yogurt pot - refreshing and easy (cookeryclub)

have a good meal|||***TRES LECHES**



INGREDIENTS

5 eggs

1 teaspoon baking powder

2 cups white sugar

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsalted butter

2 cups milk

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 1/2 cups heavy whipping cream

1 teaspoon vanilla extract



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.

Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.

Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!|||Coconut Flan Recipe

1录 hours | 10 min prep | SERVES 8 , 1 flan

1 can sweetened condensed milk

1 1/2 cups milk

3 eggs

1 teaspoon vanilla

1/2 cup shredded coconut

1/4 cup sugar



Over medium-low heat, melt sugar until it carmelizes.

Pour the carmel into a flan dish to coat bottom.

Beat eggs until foamy.

Add sweetened condensed milk, then milk, and finally the coconut and vanilla.

Mix well with each addition.

Pour mixture into flan dish.

Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).

Bake at 325潞 for approximately 1 hour, or until a knife inserted in center comes out clean.

Allow to cool, and refrigerate.

Serve cold with fresh whipped cream.

May be refrigerated up to 3 days.|||mexican bread pudding (capirotada)



Measure Ingredient

1 cup Brown sugar -- packed

1陆 cup Water

2 tablespoon Margarine

1 teaspoon Ground cinnamon

1 teaspoon Orange peel -- grated

5 cup French bread slices --

Toasted and cubed

陆 cup Almonds -- blanched

陆 cup Raisins

1 Tart apples -- chopped

1 cup Shredded Cheddar cheese



Use Monterey Jack cheese if you prefer. Heat brown sugar, water, margarine, cinnamon and orange peel to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Layer half the bread cubes, almonds, (or walnuts) raisins, apple and cheese into ungreased 1 1/2-quart casserole; repeat. Pour hot syrup over top. Bake uncovered in 350 degree oven until syrup is absorbed, 30-40 minutes.|||Chocolate Enchiladas

http://www.chocolate-playground.com/ench鈥?/a>



Mexican wedding cookies

http://www.chocolate-playground.com/mexi鈥?/a>



Mexican hot chocolate

http://www.chocolate-playground.com/hot-鈥?/a>





Have fun

Ayelet|||Fried ice cream.

http://www.cooks.com/rec/view/0,1849,148鈥?/a>



If you get it at the restaurants, they serve it with chocolate syrup instead of honey.|||fried ice cream u take vanilla ice ceram then quickly dip it in a deep fryer. soooooooooooo goooood|||*Apple Enchilada Dessert

Mexican style Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired."



1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/3 cup margarine

1/2 cup white sugar

1/2 cup packed brown sugar

1/2 cup water



Preheat oven to 350 degrees F (175 degrees C).

Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.



Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.



Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

Makes 6 large tortillas; may be cut in half to serve 12.





*Arroz con Leche (Mexican Rice Pudding)

This is a favorite Mexican dessert in Mexico, also called Arroz de Leche. Kids love it, and so do their parents. Allow a little over three hours to prepare, although most of this time will be baking. Serves six.



4 cups milk

1 cup rice

1 cup sugar

1 tsp vanilla

1 cup heavy cream

1/4 tsp salt



In medium saucepan, heat milk over medium-high heat, until scalded but not burned. Pour rice into 9 x 14 inch pan. Cover with scalded milk, and bake at 325 degrees for 3 hours, or until the rice is soft, but not dry. Stir occasionally during first hour to prevent sticking. If necessary, add more scalded milk. After 2 hours, 45 minutes remove from oven. Add vanilla, sugar, and cream. Return to oven to finish baking for 15 minutes. Serve hot.



*Mexican Chocolate Sauce

A great topper for your helado (ice cream) or for dipping churros in. It's very simple and sure to make your dessert authentic.



4 oz. dark chocolate (1/2 cup dark chocolate chips)

1/4 cup heavy cream

1 teaspoon cinnamon

2 teaspoons Kahlua (optional)

1 tablespoon sugar



Microwave method-

Place chocolate and cream in a microwave safe bowl. Cook in microwave for 20 seconds at a time. Stir mixture every 20 seconds. When mixture is smooth, stir in cinnamon and Kahlua.

Pour into serving dish and sprinkle with sugar.



Stove top method-

Place chocolate and cream in saucepan over low heat. Stir constantly until mixture is smooth. When it is completely smooth, stir in cinnamon and Kahlua. Pour into serving dish and sprinkle with sugar.



*Or u can try these links as it has loads of recipe for u %26amp; U can decide which dessert will go best with ur dinner



http://www.gourmetsleuth.com/avocado_ice鈥?/a>



http://www.mexgrocer.com/mexcocina-aug3.鈥?/a>



http://mexican.betterrecipes.com/mexican鈥?/a>



http://allrecipes.com/Recipe/Avocado-Lim鈥?/a>



http://www.thatsmyhome.com/texmex/desser鈥?/a>



http://www.cooking-mexican-recipes.com/d鈥?/a>



http://mexicanfood.about.com/od/sweetsan鈥?/a>



ENJOY :-)|||This is a favorite Mexican dessert in Mexico, also called Arroz de Leche. Kids love it, and so do their parents. Allow a little over three hours to prepare, although most of this time will be baking. Serves six.



4 cups milk

1 cup rice

1 cup sugar

1 tsp vanilla

1 cup heavy cream

1/4 tsp salt



In medium saucepan, heat milk over medium-high heat, until scalded but not burned. Pour rice into 9 x 14 inch pan. Cover with scalded milk, and bake at 325 degrees for 3 hours, or until the rice is soft, but not dry. Stir occasionally during first hour to prevent sticking. If necessary, add more scalded milk. After 2 hours, 45 minutes remove from oven. Add vanilla, sugar, and cream. Return to oven to finish baking for 15 minutes. Serve hot.



Capirotada (Mexican Bread Pudding)



Makes eight servings and takes less than an hour to prepare.



1 stick unsalted butter

1/2 loaf French bread or baguette, with crust, cut into small cubes

1 lb brown sugar

1 1/2 cups water

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 large apples, peeled, cored and chopped

1 cup walnuts, chopped

1/2 pound cream cheese, chilled and chopped into small cubes

Heavy cream for garnish



Preheat the oven to 350 degrees. Butter a 9 x 14 inch glass casserole pan. Set aside.



Melt the remaining butter in a medium saucepan over low heat. When all butter is melted, add bread cubes and stir to coat evenly.



Spread bread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.



Remove the bread and turn the oven temperature up to 400 degrees.



Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and nutmeg. Set aside.



In large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the 9 x 14 pan. Bake, uncovered for 20 minutes. Every five minutes, remove from oven and stir. By the time the pudding is done, the top should be golden brown and crusty and the liquid almost gone. Do not stir again! Serve immediately, drizzling heavy cream over the top of each serving.



Mexican Dessert Empanadas



These are fruit turnovers. They're easy to make, delicious and thoroughly authentic. This recipe serves eight and takes about 30 minutes to prepare. Trust me, it's well worth it. Empanadas are delicious served with Tequila Ice cream (recipe immediately following).



2 cups flour

1 tsp salt

2 tsp baking powder

milk (as needed)

2 tbsp solid vegetable shortening

1 cup strawberry, Orange or any other type fruit preserves

2 cups vegetable oil

powdered sugar



Combine flour, salt and baking powder and sift together thoroughly.



Using two dinner knives, cut shortening into flour mixture until mixed. As you go along, add enough milk (water may be substituted) to slightly moisten dough. Dough should be easy to handle, but not sticky. (In the event that it becomes sticky, add a bit more flour.)



Let stand for about ten minutes. On a lightly floured wooden cutting board, roll dough until thin. Using a jar top, cut dough into eight circles, about four inches each in diameter.



Place one heaping teaspoon of filling in middle of each circle. Fold dough over in half, then pinch edges together in a semicircle to hold in filling. Heat oil in deep frying pan until a drop of water sizzles when it lands in the oil. Fry empanadas in oil until golden brown-about three minutes per side. Drain on paper towels. Sprinkle with powdered sugar and serve warm.



Tequila Ice Cream



This delicious, unique ice cream requires that you have an ice cream maker on hand. Other than that, it is quite simple to make and will wow friends and family with its flavor! The recipe makes almost a half gallon-plenty to scoop over eight servings of empanadas, or to just serve on its own.



2 cups milk

3 cups heavy cream

1 cup white tequila

1/2 cup sugar

3 tablespoons honey

8 egg yolks



In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12 minutes and remove from heat.



In medium bowl, whisk sugar and honey into egg yolks until well blended. Pour a third of simmered mixture into yolks while stirring briskly with a whisk.



Pour milk and egg yolk mixture back into saucepan, stirring to combine with the rest of the milk, cream and tequila mixture. Stir constantly over medium heat until it is thickens enough to coat the back of spoon. Do not allow to boil.



Remove from heat, pass through fine strainer and place in refrigerator to cool for 30 minutes. When cooled, process in ice cream machine according to manufacturer's directions. Store, covered in freezer.



Bu帽uelos (Sweet Fried Bread)



This recipe makes about two dozen bu帽uelos, a lightly fried Mexican treat that predates the Spaniards. Topped with frosting or cinnamon sugar (as indicated here) it makes a special sweet treat that will please adults and kids alike. Allow about an hour to prepare.



3 1/2 cups flour

2 eggs, beaten

1 tsp salt

1/2 cups milk

1 tsp baking powder

1 陆 cups (see directions below) vegetable shortening or vegetable oil

Cinnamon-Sugar Topping



Combine flour, salt, baking powder, and sugar in a large mixing bowl and cut in margarine.



Add eggs and milk to flour mixture and work mixture into dough. Knead dough until it's smooth and elastic. Form dough into balls the size of an egg. Cover dough and set aside for 15 minutes.



Roll each ball of dough into a circle four inches in diameter. Cut a small hole in center of each circle. Place circles of dough between single layers of waxed paper until all are rolled and ready for to be deep-fried.



Heat approximately two inches of shortening in a heavy saucepan (preferably cast iron skillet) at medium-high heat. Fry bu帽uelos until they are puffed and golden brown on both sides, turning once.



Drain on paper towels. Coat the bu帽uelos with a cinnamon-sugar topping (recipe immediately following) and serve warm.



Capa De Azucar Y Canela (Cinnamon-Sugar Topping for Bu帽uelos)

1 陆 cups sugar

2 teaspoons cinnamon



Combine sugar and cinnamon in a small mixing bowl. Sprinkle mixture over bu帽uelos until they are evenly coated.



Dia y Noche



Chocolate Flan Cake

Ingredients



3 eggs

1 can of sweetened condensed milk (14 oz)

1 can of evaporated milk (12 fl oz)

1 bar of cream cheese (8 oz)

1 tsp vanilla

1 box devil's food chocolate cake



Directions



Combine eggs, condensed milk, evaporated milk, cream cheese, and vanilla in a blender and mix well.



Prepare devil鈥檚 food chocolate cake mix according to box directions.



Butter a Bundt pan (or other large, *deep* pan). The pan should be buttered very well; place the chocolate cake mix in the pan and carefully spoon the flan mixture from the blender on top of the cake mix.



Cover pan with aluminum foil and place in a water bath. The water should cover the pan about half way. Bake for approximately 1 hour to 1 hour 10 minutes at 375 F. Check the cake with a knife until it comes clean to make sure is cooked. The chocolate cake will certainly be cooked, but the flan may take longer.



Remove cake from the oven let cool for 30 - 60 minutes and then flip onto serving plate. Refrigerate overnight for the flan to completely set. You can serve immediately after cake cools, but the flan may still be a little soft in the middle.



Top with butterscotch, caramel, chocolate syrup, or any other sweet topping just before serving.





Quintessential Flan

Flan, mexican candy, and other desserts ...the forgotten mexican dessert recipes. Tex Mex cooking is world famous for its spices and seasonings, but there are lots of sweets in the mexican cook book as well.

That's probably a good thing - for the chef who accidentally used too much Habanero in his new recipe.



Many mexican dessert recipes are similar to traditional desserts -- flan is a mexican egg custard.



Spanish writer Vital Aza once said, "If you eat flan, you have a hearty appetite."





In France, flan is known as creme caramel or creme moulee au caramel.

In Sweden, the dish is called bryl pudding.

In Britain, it is called caramel custard, although a similar dish is called Cornish burnt cream.

Ingredients

2 cups sugar

8 eggs

1 tsp vanilla

4 cups milk





Directions



Preheat the oven to 325 F. Melt 2 cups sugar in saucepan over low heat and cook until golden brown, about 5 to 8 minutes.



Stir frequently as the sugar can burn quickly. Cover the bottom of 8 custard cups with the caramelized sugar.



Alternate method: You can use a 10 inch pie pan instead of individual custard cups.



In mixing bowl add remaining caramelized sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well.



Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups (or pie pan), filling each 3/4 full.



Put the filled cups into a Bain-Marie and cover. Cook for about 35 to 40 minutes. Check after 30 minutes. Cool to room temperature. To serve, run a knife around the edges to loosen and invert onto plates. Serves eight.



That's it. Easy authentic mexican dessert recipes aren't very hard to make.





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Caramel Flan Cheesecake

Makes 1 - 10 inch round pan



This unique recipe is a combination of Flan (mexican egg custard) and cheesecake. Two desserts in one - no extra charge!



Ingredients



3/4 cup white sugar

8 oz cream cheese, softened

5 eggs

14 oz sweetened condensed milk

12 oz evaporated milk

1 tsp vanilla extract



Directions



Preheat oven to 350 degrees F (175 degrees C).



Melt sugar in a small, heavy saucepan over medium-low heat and cook until golden brown. Stir frequently as the sugar can burn quickly.