Mexican Spiced Coffee Tortilla Dessert Cups.
INGREDIENTS.
2 Casa Mendosa® Original Medium Tortillas 1 tbsp. butter, melted1 tbsp. sugarPinch of cayenne powder½ tsp. ground cinnamon½ cup half-and-half cream2 tsp. instant coffee granules5 tbsp. instant French vanilla pudding mix1 cup whipped cream1½ cups fresh blueberries, raspberries and sliced strawberries.
INSTRUCTIONS.
Preheat oven to 350°F. In a small bowl, combine sugar, cayenne and cinnamon. Set asideBrush one side of your triple baked Casa Mendosa® tortilla with butter and dust with cinnamon sugar mixture. Flip tortilla over, and repeat on other side. Cut each dusted tortilla into quarters. Take 2 quarters, and gently overlap the ‘tips’ of each piece and press gently into a muffin tin. Bake at 350°F for 8-10 minutes or until crisp and golden brown. Cool off your tortilla cups on a wire rack.Stir things up - combine the cream and coffee granules in a small bowl. Toss in the pudding mix and whisk for 2 minutes. Let your combination stand for 2 minutes or until soft-set. Carefully, fold in whipped topping, cover and refrigerate for one hour. Once finished, spoon mixture into tortilla cups and top with berries and serve with a kiss.
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