These sweet enchiladas from Irene Glembotskaya of Brooklyn, New York are a pleasant change from traditional peach pie--and a whole lot easier. Simply fill warmed tortillas with a cinnamon-peach mixture, then wait for the compliments.
We always have leftover mashed sweet potatoes after our Thanksgiving Day meal. I take what’s left to make an indulgent filling for empanadas. Convenient crescent roll dough makes this recipe easy as pie.
What could be more comforting than a cup of hot chocolate topped with marshmallows? How about my souffle-inspired Warm Mexican Chocolate Cakettes? Talk about a crowd pleaser! —Matt Warren, Mequon, Wisconsin
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, CA
The unlikely combination of ingredients (including jalapeno peppers and strawberry ice cream) in this cool dessert creates a wonderfully grown-up version of a classic ice cream sandwich. —Melissa Hansen, Rochester, MN