After making these delicious Beef Fajitas using mini Stand ’N’ Stuff tortillas from Old El Paso, I decided to try making a sweet recipe that would make a great party dessert. The mini tortillas are available in packs of 12 from all major supermarkets with a RRP of £2.39. For more delicious recipe inspiration visit the Old El Paso website or find them on Facebook, Twitter and Instagram using @oldelpasouk and the hashtag #MiniMexican.
The little boat shaped soft tortillas, perfect for little hands to grab, and great for party food, were just begging to be brushed with melted butter and coated with cinnamon sugar. I baked them until crisp and filled them with a delicious fruit salad that had been soaked in a mojito inspired syrup. When topped with a scoop of creamy vanilla ice cream they were a very welcome tasty pudding treat on a very hot summer evening.
You could of course make them more healthy by skipping the syrup and using natural yoghurt instead of ice cream on top of the fruit but I wanted decadent deliciousness not virtuous and low calorie.
Cheats Churros Boats
with Mojito Soaked Fruit Salad
12 Mini Stand and Stuff Tortillas
75g butter, melted
1 or 2 tsp ground cinnamon
3 or 4 cups of fresh fruit, peeled if necessary, cut into small chunks
100ml lime juice
50ml white rum (optional)
small sprig of fresh mint.
Mix the cinnamon and sugar together in a bowl. Melt the butter. Brush the mini tortillas with melted butter and then toss in cinnamon sugar to coat. Place on a lined oven tray and bake at 200C/180C Fan/Gas Mark 6 for 7 - 10 minutes. The mini tortillas will crisp up as they cool.
Mix together the lime juice, sugar and water. Heat gently, stirring until sugar dissolves, add the mint, then leave to cool completely. Mix in rum, only if serving to grown ups. Pour the syrup over the prepared fruit, just enough to lightly coat the fruit, and leave to soak and chill in the fridge for around half an hour. Any leftover syrup can be used to make mojito cocktails.
Put the syrup soaked fruit into the crisp mini tortillas then top with a scoop of ice cream and freshly grated lime zest. Serve immediately.
**Recipe commissioned by Old El Paso**