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Mexican Sombrero Dessert

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Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Brush flour tortillas with vegetable oil.
  2. Combine Sugar and 1 teaspoon cinnamon in small bowl. Sprinkle generously over each tortilla. Press each tortilla firmly into bottom of muffin tins coated with cooking spray; press edges out to form a sombrero shape. Bake in 425 degree oven 7 to 10 minutes or until brown and crisp. Remove from oven; cool.
  3. Melt butter in large skillet over medium heat. Add brown sugar and Kahlua; stir until Sugar is dissolved. Stir in Apples and Raisins. Cook, stirring, 2 to 3 minutes or until Apples are crisp-tender. Stir in rice, walnuts, and remaining 1½ teaspoons cinnamon.
  4. To serve, place ¾ cup rice mixture in each tortilla sombrero, top each with a ¼ cup scoop frozen yogurt. Garnish yogurt and rim of plate with cinnamon and/or nutmeg.

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