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Casa Mendosa Mexican Spiced Coffee Cups

Mexican Spiced Coffee Tortilla Dessert Cups

Serves 2 / 25 mins

Ingredients

  • 2 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

 

Directions

Prep Time: 15 minutes+chilling Cook Time: 10 minutes Total Time: 25 minutes

  1. Preheat oven to 350°F. 

  2. In a small bowl, combine sugar, cayenne and cinnamon. Set aside

  3. 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. 

  4. Cut each dusted tortilla into quarters. Take 2 quarters, and gently overlap the ‘tips’ of each piece and press gently into a muffin tin. 

  5. Bake at 350°F for 8-10 minutes or until crisp and golden brown. Cool off your tortilla cups on a wire rack.

  6. 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. 

  7. Once finished, spoon mixture into tortilla cups and top with berries and serve with a kiss. 

Optional: add 1 oz. Kahlua to pudding mixture

 

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