mexican dessert recipe
The Best mexican dessert recipe
One of the things I love most about churros is how they’re perfect for any occasion. They’re simple enough to make in bulk and freeze for later, so you can have them ready when you need them—whether it’s for a holiday party, a birthday celebration, or just because you’re craving something indulgent. And honestly, they’re surprisingly healthy in a way that doesn’t feel like a contradiction. The ingredients are mostly whole grains, natural sugars, and simple fats, which means they’re not just a quick fix for a sweet tooth—they’re a balanced treat that doesn’t leave you feeling guilty. Plus, the cinnamon adds a little extra flavor without overpowering the natural sweetness. My family and I have made them so many times that it’s almost like a tradition, and I can’t imagine ever giving them up. They’re a little piece of comfort food that’s always welcome in our home.
Churro Tostones with Chocolate Dip
A delightful Mexican dessert combining crispy fried dough (churros) and savory tostones (fried plantains) with a rich chocolate dip, offering a perfect blend of sweet and savory flavors. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup powdered sugar (for dusting)
- 2 large ripe plantains
- 2 tbsp vegetable oil
- Salt to taste
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- Pinch of salt
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
2
For churros: In a bowl, mix flour, sugar, salt, and egg. Stir in melted butter, vanilla, and water until a dough forms. Cover and rest for 30 minutes. -
3
Heat oil in a deep skillet to 350°F (175°C). Roll dough into 1-inch thick ropes, then fry in batches for 2-3 minutes until golden. Drain on paper towels. -
4
For tostones: Peel and slice plantains into 1-inch thick rounds. Fry in oil for 2-3 minutes per side until golden. Drain and let cool. Peel again and fry again until crispy. Season with salt. -
5
For chocolate dip: Melt chocolate chips in a microwave-safe bowl. Heat cream until steaming, then whisk in sugar and salt. Pour over melted chocolate and stir until smooth. -
6
Arrange churros and tostones on a platter. Serve warm with chocolate dip for dipping.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Large skillet
- Deep fryer or heavy pot with a heatproof ladle
- Rolling pin
- Cutting board
- Peeler
- Serving platter
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, ensure oil is hot enough before frying.
- Use slightly underripe plantains for tostones to avoid a mushy texture.
- Adjust chocolate dip sweetness to taste; add more sugar if preferred.
Watch Video Of How Churro Tostones with Chocolate Dip Works
❓ Frequently Asked Questions About Churro Tostones with Chocolate Dip
What is the traditional Mexican dessert that is often made with chiles and cheese?
Chiles Rellenos de Queso: This popular Mexican dessert consists of roasted poblano peppers stuffed with a mixture of melted cheese (traditionally Oaxaca or Chihuahua cheese) and sometimes sweetened condensed milk or honey. The peppers are then baked until tender and topped with a creamy sauce, often made from evaporated milk or a simple sugar syrup.
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How do I properly roast the poblano peppers for chiles rellenos?
Proper roasting is crucial to remove the skin and make the peppers pliable. Heat a dry skillet over medium-high heat and place the whole poblano peppers (stemmed) skin-side down. Roast for 3–5 minutes until the skin is blistered and blackened in spots. Let them cool, then peel off the skin, seeds, and veins, reserving the seeds for the filling.
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Can I substitute Oaxaca cheese for another type of cheese in chiles rellenos?
Yes, but texture matters—Oaxaca cheese is ideal because it’s stringy and melts well. Common substitutes include Monterey Jack, mild cheddar, or even a mix of cream cheese and shredded cheese (like Havarti or mozzarella) for a creamier filling. If using cheese blends, ensure they’re low-moisture to prevent a runny filling.
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What is the best way to prepare the cheese filling for chiles rellenos?
A balanced filling should be creamy yet slightly chewy. Heat ½ cup shredded cheese (like Oaxaca or Monterey Jack) with 1 tbsp butter and 1 tbsp sour cream or cream cheese until melted. Stir in 1 tsp ground cumin (optional, for depth) and ½ cup sweetened condensed milk (or honey for a lighter option) for sweetness. Fold in ½ cup chopped nuts (pecans or almonds) or raisins if desired, then stuff the peppers before baking.
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Why should I avoid stuffing chiles rellenos with too much filling, and what’s the best way to pack them?
Overstuffing causes leaks—the peppers expand when baked. Pack them snugly but not overflowing with filling, leaving a tiny gap at the top. Press gently with a fork to seal, then brush with egg wash (1 egg + 1 tbsp milk) for extra crispiness before baking. For extra security, you can place a small piece of parchment paper over the top before baking.
