i need to make an easy mexican dessert for a dinner tomorrow, what can i make thats easy?

Question

It needs to be easy and not take a lot of time. its for a mexican dinner i'm co-hosting. Let me no if you have any ideas. thanks :)

Answer 1

None of these recipes look "EASY" to me. I like to cook, but I don't think you are looking for any extra work here.

One time, I was in the same sort of spot and wanted a dessert, but didn't want to put any time into it. I went to the Taco Bell drive thru and got a bunch of their caramel apple empanadas. My guests thought they were great! It's the only thing from Taco bell that I would think of serving to guests.

Answer 2

White rice: boil 4 cups of water, add 2 cups of white rice then simmer (covered) for 15-20 min, maybe 5 or 10 min more depending on how you like it. Just keep an eye on it so you don't burn it. Remove from heat and let it sit for 5 minutes uncovered. Simple enough. Cole Slaw: Buy a Readypak of shredded cabbage, and a package of shredded carrots. Blend together by hand and add mayonnaise. Wah lah! Canned vegetables, add butter. Need I say more? Baked Potatoes: Take as many potatoes as you want, poke fork holes in them, wrap them up in foil and put in the oven at 425 for an hour. Add sourcream, butter, olive oil, garlic, onion, parsley, chives, tomatoes, shredded cheese, pretty much anything you want. The great thing about these critters is you can refrigerate them and cook them the next day with your eggs, beans, anything you want. You can hardly tell they're baked when you mix them with something else. Quick and easy just the way you like. You have a crock pot too. Take a few minutes to chop a combo of whole vegetables in half or quarters and put them in and let it ride on low for a few hours. How hard or time consuming is that? Your last option (and only hope) if even THIS is not easy enough, is to simply EAT OUT!!!

Answer 3

Mexicans often use chocolate and cinnamon together, so if you are thinking of anything chocolate, such as brownies, you can add a tsp of cinnamon to your mix, or recipe.

You could do some liquid hot sweets if you are in a cold weather area.

Nothing like a little hot chocolate, you could spike it as a grown up drink.

Hot margaritas? Hey I think it would be very very good, suitable for the weather. Instead of salt, I would garnish this one with powdered sugar. I have never done this, it would either be excellent or it would be Thera-Flu. hahah!

I think the fried tortillas, sprinkled with sugars and cinnamon, etc are called buenuelos. Not sure if I spelled it right. You cut the flour tortillas into strips, deep fry them, drain on a paper towel and arrange them on a cookie sheet. Sprinkle with whatever....you can pour from a bowl into a strainer onto the torts if you don't have a way to shake it.

Answer 4

Mexican Wedding Cookies

1 1/2 cups butter, at room temperature
3/4 pound powdered sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup finely chopped almonds
3 1/4 cups all-purpose flour

Beat butter until light and fluffy, then beat in 2 tablespoons of
the sugar, egg yolk, vanilla and almonds. Gradually add flour,
beating to blend thoroughly. Pinch off pieces of dough the size
of large walnuts and rolls between your palms into round balls.
Place 1 1/2 inches apart on ungreased baking sheets; flatten each
ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes).
Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax
paper. Roll each cookie gently in sugar. Wtih your fingers, pack
more sugar all over cookies to a depth of about 1/8 inch. Place
cookies on wire racks and dust generaouly with more powdered sugar;
let cool completely. Store in airtight containers, layter between
sheets of wax paper. Makes 3 dozen.


Flan

1/2 cup sugar
1 tablespoon water

5 eggs beaten
1 (14 oz) can Eagle brand condensed milk
1 cup milk
1 teaspoon vanilla
1 teaspoon dark rum (optional)

Place caramel and water in skillet on medium high heat. Stir
constantly with a wooden spoon until sugar melts and begins to turn
a golden brown. I like mine to be as dark as possible (short of
burning). You will smell a 'smoky' scent which taints the flavor
it you let it go a bit too long. When the caramel is ready pour
it into a well oiled 1 quart mold (I use a fluted custard mold for
mine) and tilt the mold until the bottom (not sides) is well covered.
Set the mold aside and allow it to cool while you mix the custard.

Mix custard well and pour into mold..

Place entire mold in a large pan and pour warm water in larger pan
until it reaches half way (or more) up the side of your custard
mold.

Place in a pre-heated 350 degree F oven and bake until the tip of
a knife inserted in inserted in the center comes out clean.

Transfer immediately into the refrigerator to stop the cooking.
After the custard has cooled, cover and chill over night.

When ready to serve, run a knife around the edge to loosen. Cover
with a serving plate and invert to unmold.

Properly done, the caramel will flow down the sides of this lovely
wonder. Do not be concerned if some caramel stays in the bottom
of the mold, this is almost unavoidable. Slice and serve slightly
chilled.

Answer 5

apple enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
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 baking pan.
Bring butter, 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.
super easy and super good!

Answer 6

SOPAPILLAS
1 1/2 c. flour
2 tsp. baking powder
3/4 tsp. salt
2 tbsp. vegetable shortening cut into 1/2 inch bits
1/2 c. lukewarm water
Vegetable oil for deep frying

Combine flour, baking powder and salt, and sift them into a deep bowl. Add shortening bits, then, with your fingers, rub the flour and fat together until the mixture resembles flakes or crumbs. Pour in the lukewarm water all at once and toss the dough together until it can be gathered into a compact ball.

On lightly floured surface, knead the dough for 5 minutes. Gather it into a ball and drape a kitchen towel over the top. Let the dough rest for 15 minutes if you have time.

Meanwhile, pour vegetable oil into a deep fryer or heavy saucepan to a depth of about 3 inches and heat oil until it reaches 400 degrees. Divide the dough in half and roll out each portion into a circle about 8 inches in diameter, 1/8 inch thick. (The thinner, the better). With a sharp knife or a pizza cutter cut each circle into four equal wedges. Fry the sopapillas for 3 minutes turning them frequently with a slotted spoon. They will puff and brown. When crisp and brown, transfer to paper towels and drain. Add some honey or maple syrup. I like to top mine with whip cream and lightly sprinke cinnamon. For my boy's, I add a dash of rainbow dessert sprinkles.

Answer 7

Try empanadas with fruit in the middle.
Alfajores is good to
Flan is not very easy to make, it takes time.

Why don't you just go to a Mexican bakery and pick up a couple of things? Much easier and who will ever know the difference?

Answer 8

Try some Sopapilla's.. they're easy to make, but there are sooo many different recipies. The simplest is to get some puff pastry dough from the supermarket, put some pie-filling inside, fold it over, then deep fry or bake it according to directions. Dust it with some powered sugar and/or drizzle with honey.
Yummy!
Recipie source link below:

Answer 9

Mexican Chocolate Cream Cheese Flan
Adapted from an original recipe by Nestle's

Mexican Chocolate Cream Cheese Flan
photo by: nestle's

Serves: 6

I N G R E D I E N T S
1 cup granulated sugar
1/2 cup water
1 can (12 fluid ounces) CARNATION Evaporated Milk
1 can (14 ounces) CARNATION Sweetened Condensed Milk
1 package (8 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
2 ounces unsweetened Mexican chocolate, chopped
5 large eggs
1 teaspoon Mexican vanilla

I N S T R U C T I O N S
PREHEAT oven to 350° F.

COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).

Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.

Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.

Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

Answer 10

Flan is delicious, but it is not very easy. I'd suggest that you "mexicanize" some brownies. Make your favorite brownie recipe, but add 1/2 tsp Chili powder and 1T cinnamon. It adds a twist similar to mexican hot chocolate. Yum!