Happy Cinco de Mayo! After an exciting and challenging first year of college, I am happy to be back in Columbus for the summer! This weekend I enjoyed spending time with family and friends for dinner to celebrate the Mexican holiday. We had my mom's tortilla soup, individual taco salads, homemade salsa and guacamole, a delicious tortilla cup dessert, and even a few Mexican sodas (that were fun to photograph!).
TORTILLA DESSERT CUPS
3 tbsp. sugar
2 tsp. ground cinnamon
10 6-inch flour tortillas
1 8-ounce package reduced fat cream cheese
1 cup cold milk (can be fat-free)
1 package (1 ounce) sugar-free instant white chocolate pudding mix
2 cups reduced-fat whipped topping
1/4 cup milk chocolate chips (melted)
Preheat oven to 350 degrees.
Combine cinnamon and sugar. Coat one side of each tortilla with cooking spray and sprinkle with cinnamon sugar mixture. Turn tortillas over, spray, and sprinkle with cinnamon sugar.
Cut each tortilla into four wedges. Place two wedges in each muffin tin to create 20 small tortilla cups (allow bottoms and sides of tortillas to overlap). Bake for 10 minutes and allow to cool completely in pan. Carefully remove cooled cups from pan.
Whisk pudding and milk for 2 minutes. Let stand for 2 minutes.
Beat cream cheese until smooth. Add pudding mixture and beat on low until combined. Fold in whipped topping. Cover and refrigerate for one hour.
Remove filling from refrigerator and add 3 tbsp. to each tortilla cup.
Drizzle melted chocolate chips over each cup. Store in the refrigerator until ready to serve.
Yields 20 tortilla cups.
Recipe from Taste of Home
Happy Cinco de Mayo!