Made with passion

Mexican Spiced Coffee Tortilla Dessert Cups

Serves 2 / 25 mins


  • Casa Mendosa® Original Medium Tortillas 
  • 1 tbsp. butter, melted
  • 1 tbsp. sugar
  • Pinch of cayenne powder
  • ½ tsp. ground cinnamon
  • ½ cup half-and-half cream
  • 2 tsp. instant coffee granules
  • 5 tbsp. instant French vanilla pudding mix
  • 1 cup whipped cream
  • 1½ cups fresh blueberries, raspberries and sliced strawberries


Prep Time: 15 minutes + chilling

Cook Time: 10 minutes

Total Time: 10 minutes

  • Preheat oven to 350°F.
  • In a small bowl, combine sugar, cayenne and cinnamon. Set aside
  • Brush 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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