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Fall Flavours with Casa Mendosa®
Introduce your taste buds to fall flavours
You may have never heard of fall flavours with Casa Mendosa®, but we’re here to show you how you can use Casa Mendosa® tortillas combined with a mix of tastes and flavours to make the best out of the tastes of Autumn. Find tips and recipes to inspire you to try something new and bring an Autumn flair to your Mexican-inspired entertaining.
Pumpkin Cream Cheese stuffed French Tortillas Roll-ups
A Sunday morning brunch is the perfect way to appease the Sunday scaries, and what’s better than starting your morning off with warm pumpkin French toast roll-ups? This recipe only takes about 30 minutes and will likely be a Sunday morning repeat. All you need are the following ingredients;
- 1 package of Casa Mendosa® Original Medium Tortillas
- 1 small can of plain pumpkin or pumpkin pie mix
- ¼ cup of pumpkin pie spice (if you are using pure pumpkin)
- 4 oz. cream cheese softened
- 2 eggs
- ¼ milk
- 1 tsp. of vanilla
- ½ cup of cinnamon sugar
- Butter for cooking
- Optional: powdered sugar
Mix softened cream cheese, pumpkin, and pumpkin spice thoroughly in a large bowl. Place a tortilla on a flat surface and spread a layer of pumpkin cream cheese on the entire tortilla. Roll the tortilla tightly and repeat the step above until you have used all your tortillas. Set the roll-ups aside and place a medium or large frying pan on the stove over medium heat.
In a shallow bowl, combine eggs, milk and vanilla and whisk until well combined. Place a tablespoon of butter into the frying pan, ensuring it doesn’t burn. Dip each tortillas roll-up in the egg mixture and place as many roll-ups as you can fit in the pan (or one at a time) edge side down. Allow the roll-ups to cook on each side until they are golden brown. Remove tortillas from the frying pan, sprinkle immediately with cinnamon sugar, and serve.
Fruit Salsa with Cinnamon Sugar Chips
Who says salsa can’t be made with fruit? If you are in the mood for something sweet after dinner or looking for a sweet and crunchy fall snack, this is a must-try recipe. All you need for your desert recipe:
Salsa
- 2 medium tart apples, chopped
- 1 cup of strawberries, chopped
- 2 medium kiwi’s, peeled and chopped
- 1 small orange, zested & juiced
- 3 tbsp. of brown sugar
- 2 tbsp. of Apple jelly, melted
Chips
- 8 Casa Mendosa® Original Medium Tortillas
- 1 tbsp. of water
- ¼ cup of sugar
- 2 tsp. of ground cinnamon
In a large bowl combine apples, strawberries, kiwi, 1 ½ teaspoon of orange zest, the juice of one orange, brown sugar and jelly. Set salsa aside to allow the flavours to mix. For the chips. Preheat oven to 400ᵒF, brush Casa Mendosa® Original Medium Tortillas lightly with water. In a medium-sized bowl, combine sugar and cinnamon. Sprinkle the cinnamon sugar over the tortillas and cut eat tortillas into 8 wedges. On a non-stick or greased baking sheet, place the tortilla in a single layer, place in the oven and bake for 6-8 minutes or until lightly browned. Place your sweet chips on a platter with your fruit salsa and enjoy the crisp, fall treat!
Apple Pie Tortilla Cups
If you’re a big apple pie fan but find making it at home requires a few too many steps (i.e., making the crust, letting it sit, rolling out the dough), or it just doesn’t taste the same way as when grandma or mom make it, then this recipe is a quick and easy way to have your pie and eat it too. This recipe only takes 20 minutes and honestly tastes like your favourite apple pie, with a lot less work.
Start with the following:
Tortilla cups
- 3 Casa Mendosa® Original Tortillas
- 1 tbsp. of butter
- 3 tbsp. of cinnamon sugar
Apple Pie filling
- 3 large Granny Smith Apples
- 2 tbsp. of butter
- 2 tbsp. of cinnamon
- Optional: whip cream, ice cream & caramel sauce
- Cheat tip: buy a can of apple pie filling
Start by preheating your oven to 400˚F and set aside a standard muffin. Place 2 Casa Mendosa® Original Tortillas on a flat surface. Brush your tortillas with melted butter and cinnamon sugar, stack and cut into quarters. Place two pieces of quartered tortilla into each space of the muffin tin and bake until golden brown. While the tortillas are cooking, begin making the apple pie filling. Mix the chopped apples with cinnamon sugar and place in a frying pan over medium heat. Add butter into the filling mix and let the apples sauté until soft (8-10 minutes). Add a little water if the apples take a while to cook. Remove the tortilla cups from the oven and allow them to cool slightly. Place the apple pie filling into each tortilla cup. Top with ice cream, whip cream, and caramel sauce and enjoy each bite.
If you have leftovers from thanksgiving or are looking for a quick and easy, festive Taco Tuesday dinner option, this recipe will check off all the boxes. Place the following ingredients on your counter to speed up the cooking process;
Turkey Tacos
- 8-10 Casa Mendosa® 50/50 Corn-Wheat Medium Tortillas
- 2 cups of Monterey Jack cheese or mild cheddar, grated
- 1 tbsp. of extra virgin olive oil
- Cooked turkey meat, cut into bit-sized pieces (can substitute ground turkey as well)
- Lettuce, thinly sliced
- Fresh cilantro for garnish
Cranberry Salsa
- 1 ½ cups of fresh or frozen cranberries
- ½ apple, peeled & chopped
- Chopped serrano or jalapeno chili (to taste)
- 4 tbsp. of sugar
- 2 tbsp. ginger, peeled & chopped
- 2 tbsp. fresh cilantro, chopped
- 1 tbsp. of lemon or lime juice
- Salt to taste
Begin by making the salsa. Place cranberry, apple, jalapeno, and lime or lemon juice in a food processor and pulse until coarsely shredded, about ten pulses. Allow the salsa to sit for a few minutes to marinate if you are looking for a quick substitution; instead of making the homemade salsa use cranberry relish or sauce instead, adding chopped jalapeños and cilantro.
Place a frying pan over medium heat with a little oil and heat tortillas. Begin assembling the tacos by sprinkling grated cheese on half the tortillas and top with turkey. Fold the empty half of the tortillas over the side with the cheese and turkey. Place the taco back into the frying pan until the tortillas are golden and the cheese is melted. Repeat this step until all tacos have been made. To serve, open up the tacos and put some chopped lettuce and lots of cranberry sauce over the cheese and turkey. Garnish with fresh cilantro leaves, and enjoy.