Mexican Chocolate Dip Food

MEXICAN CHOCOLATE DIP

Steps:

• In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

MEXICAN CHOCOLATE CANNOLI DIP

Steps:

• whisk the instant pudding mix with the milk for 2 minutes
• place in the fridge for 1 hour
• preheat the oven to 350 degrees
• in a small bowl combine the granulated sugar and 1 tbsp of the cinnamon
• brush both sided of the tortillas with the melted butter then sprinkle the cinnamon sugar mixture over even over both sides
• cut the tortillas into 4 pieces
• lay on a baking sheet in an even layer and bake for 8 minutes
• flip and bake for another 8 minutes and allow to cool
• whisk together the ricotta cheese, chocolate pudding and remaining 1/4 tsp of cinnamon
• place in a bowl and serve with the cinnamon sugar tortilla chips.
• Enjoy!

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE

Steps:

• In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
• For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
• For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
• To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

MEXICAN CHOCOLATE DIPPING SAUCE WITH FRESH STRAWBERRIES

Steps:

• Place cream in a double boiler and heat until small bubbles form around the edges. Stir occasionally.
• Add in the remaining ingredients, except vanilla.
• Heat while stirring constantly until chocolate is melted and mixture has thickened slightly.
• Remove from heat and stir in vanilla.
• Let cool slightly, stirring occasionally.
• Serve slightly warm or cool with fresh strawberries

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICAN CHOCOLATE SAUCE

Steps:

• Melt the chocolate. The chocolate does not need to actually cook at all, just melt completely. Use one of the following methods: Microwave method: Place chocolate and heavy cream in a microwave safe bowl. Cook in microwave for a minute or so, making sure to stir every 20 seconds. Stop microwaving when mixture is smooth. Direct stove-top method: Place chocolate and cream in saucepan over low heat. Stir constantly until mixture is smooth. (Note: Be very careful when using this method, as a moment of inattention can lead to the chocolate's burning). Hot water bath method: Place chocolate and cream in a metal bowl. Place the bowl in pan of very hot water in such a way that the water comes one-third to half the way up the sides of the bowl. Stir ingredients gently until mixture is smooth.
• Stir in the cinnamon, coffee liqueur, and sugar. Pour into a serving dish and enjoy. Any leftover sauce can be stored in a tightly covered glass jar in the refrigerator for a week or so. Reheat before using.

MEXICAN CHOCOLATE DIP

Steps:

• In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.

MEXICALI DIP

Steps:

• Combine everything except cheeses in a medium saucepan over medium heat, and bring to a simmer just until onions soften.
• Reduce heat to low, fold in cheeses, and continue to cook, stirring frequently, until cheese is melted and smooth.
• Serve hot with tortilla chips.

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

CHOCOLATE DIP

Steps:

• Combine yoghurt & cream cheese, mixing untril mixture is smooth & free from lumps.
• Add chocolate syrup and stir until well combined.

SPICED MEXICAN CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
• In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
• Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.

YUMMY CHOCOLATE DIP

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Stir in 1/2 cup whipped topping, cinnamon and extract; cool for 5 minutes. , Fold in remaining whipped topping. Serve with fruit. Refrigerate leftovers.

FAVORITE MEXICORN CHIP DIP

Steps:

• Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.