How to make Mexican Desserts in 2018

This month, we’ve got all the desserts to satisfy your sweet tooth, but we also have a handful of tasty recipes to try with the holidays right around the corner.

These are recipes that can be found on our Dessert Recipes Page, but also make a great snack.

Dessert recipes are great for entertaining and making people smile, and they’re great for a healthy diet as well.

With a few simple ingredients, you can enjoy these tasty treats without breaking the bank.

1.

Taco Salad With A Mexican Twist Ingredients: 1/2 cup salsa verde (1/2 lime) 1 cup shredded cheddar cheese 1 cup cilantro, finely chopped 1/4 cup finely chopped jalapeno pepper, chopped 1 avocado, chopped Instructions: Heat a large skillet over medium-high heat.

Add the salsa verdes and cheddar.

Cook, stirring often, until the salsa is softened, about 5 minutes.

Add cilantro and jalapeño and cook for a further minute or so, stirring constantly, until wilted.

Add avocado and jay and cook a further 3 minutes, stirring frequently.

Add shredded cilantro.

Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in shredded cayenne pepper and cilantro leaves.

Serve warm or cool.

3.

Mexican-Style Corn Tortillas With Peanut Butter, Tomato, and Lime Ingredients: 6 corn tortillas (about 1 pound) 1 tablespoon cornstarch 1 tablespoon butter, melted 1 tablespoon olive oil 1 tablespoon granulated sugar 1 tablespoon sour cream (or more) 1 large egg (or 1/3 cup egg whites) Directions: Place corn tortilla chips in a bowl and set aside.

Heat butter and oil in a skillet over high heat.

Fry tortillas, turning occasionally, for about 2 minutes on each side.

Remove to a paper towel-lined plate.

Add egg and whisk until egg is thoroughly combined.

Add sour cream and stir to combine.

Add cornstarchs and stir until combined.

Fold in 1 tablespoon of cornstarchy mixture.

Place tortillas on a baking sheet and top with peanut butter, tomato, and lime.

Refrigerate for at least 2 hours or up to 3 days.

Recipe Notes: 1.

For a healthier version of Mexican corn tortitas, you could substitute 1 tablespoon soy sauce or other low-sodium soy sauce.

This will be more filling and healthier.

2.

The cornstech can be made ahead of time, or store in the refrigerator for up to a week.

Recipe by: Amanda K. (American Conservative) Nutrition facts Serving size: 1 tortilla (1 large) Calories: 821 Fat: 19g Saturated fat: 0g Cholesterol: 5mg Sodium: 1740mg Carbohydrates: 31g Sugar: 7g Protein: 10g