Cinco de Mayo recipes: Mini Crab Flautas and Cinnamon Tortilla Pudding

Jennifer Mastroianni

Cinco de Mayo, which is Spanish for the fifth of May, is but a day away.

If you need a last-minute appetizer or dessert to celebrate, look no further. These dishes from Ortega are fast and easy recipes for a Mexican fiesta.

Find more ways to celebrate at www.ortega.com and www.facebook.com/OrtegaTacos.

Mini Crab and Cream Cheese Flautas 

  • 1 (8-ounce) package pasteurized crab meat, drained
  • 1 (4-ounce) can Ortega Fired-Roasted Diced Green Chiles, drained
  • 4 ounces cream cheese, softened
  • 6 (8-inch) Ortega Flour Soft Tortillas
  • 2 cups vegetable oil
  • 1 cup sour cream
  • 1⁄2 cup Ortega Salsa Verde

Combine crab meat, chiles and cream cheese in medium bowl. Spread about 1⁄4 cup mixture down middle of tortilla, and firmly roll it up like a cigar. Keep tortilla roll closed with 4 toothpicks. Cut between toothpicks into four equal pieces; set aside. Repeat with remaining filling and tortillas.

Combine sour cream and salsa verde in small bowl, and mix well. Set aside.

Heat oil in medium saucepan over medium-high heat. Line a platter with paper towels. Carefully place pieces into hot oil. Cook 1 minute or until golden brown, turning once. Remove with slotted spoon. Drain on paper towels. Serve flautas with salsa dip. Makes 24 mini flautas.

— Ortega.com

Chocolate and Cinnamon Tortilla Pudding

  • 3⁄4 cup granulated sugar
  • 1⁄4 cup water
  • 10 (8-inch) Ortega Whole Wheat Soft Tortillas, divided
  • 1 cup diced fresh pineapple or canned pineapple, drained
  • 2⁄3 cup mini chocolate chips, divided
  • 3 eggs
  • 2 cups milk
  • 2 teaspoons ground cinnamon
  • Whipped cream

Preheat oven to 350 degrees. Combine sugar and water in small saucepan over medium-high heat. Cook, stirring occasionally, until sugar melts and begins to bubble. Pour into 9-inch square glass baking dish; tilt pan to evenly coat bottom and sides with sugar.

Tear five tortillas into bite-size pieces. Place evenly in baking dish. Sprinkle pineapple and 1⁄3 cup chocolate chips evenly over top. Tear remaining five tortillas, and place them evenly in baking dish. Sprinkle with remaining 1⁄3 cup chocolate chips.

Whisk eggs, milk and cinnamon in medium bowl. Pour over layered tortillas in baking dish. Cover surface with plastic wrap, and press down lightly to distribute egg mixture over assembled tortillas. Set aside 30 minutes to allow egg mixture to soak into tortillas.

Bake 50 to 55 minutes, or until pudding is firm. Cool 10 to 15 minutes. Serve warm with whipped cream. Makes 8 servings

Tip: For a Dulce de Leche version of this pudding, replace the chocolate chips with butterscotch chips.

— Ortega.com