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Baked Shrimp Burritos Con Queso

By 59 Comments

These cheese sauce smothered shrimp burritos are filled with tender shrimp, sauteed calabacitas squash (Mexican zucchini) bell pepper, green chiles and onion. The cheese sauce is just right spicy and makes everything creamy, rich and decadent.

There’s almost nothing we love more than cheese smothered Mexican food. If you’re on board with that, don’t miss my Chicken Enchiladas with Tomato Cream Sauce or this Overnight Make Ahead Breakfast Burrito Casserole.

Shrimp burritos baked in a casserole dish.

A smothered burrito is a burrito that’s been filled with and covered with a sauce. Green chile sauce is a good example. It can also be filled and covered with a cheese sauce, like this Baked Shrimp Burrito Recipe.

What You’ll Love About This Recipe

  • This shrimp burrito recipe is made with fresh, real ingredients. Wild caught shrimp, fresh vegetables and no “cream of” canned soups.
  • The cheese sauce is easy to make.
  • This is a baked casserole style burrito recipe. It makes six large burritos.
  • An easy recipe with a “fancy feel”, these shrimp burritos are as good as anything you’d get at your favorite Mexican Restaurant.
  • In case there are leftovers, these burritos will freeze well.

Shrimp are sautéed with fresh vegetables and wrapped inside fluffy white tortillas. Drizzled with a thickened cheese sauce of Monterey Jack Cheese and sour cream, they’re irresistibly cheesy and creamy.

Let’s get started.

Ingredients You’ll Need

Ingredients to make shrimp burritos.

For The Shrimp Burrito Filling

  • Mexican Oregano
  • Neutral Oil, such as Canola Oil
  • A garlic clove
  • 1 pound shrimp: Find wild caught shrimp if you can. It will have a truer shrimp flavor and better texture than farm raised shrimp.
  • Vegetables: Green Chile Peppers, Onions, Red Bell Pepper and Calabacitas Squash (or zucchini).

Mexican Oregano is preferred for this recipe. It’s peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don’t have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

For The Cheese Sauce

Ingredients to make cheese sauce for shrimp burritos.
  • Milk, For a richer flavor and creamier sauce, use whole milk please, but if all you have is 2% it most certainly will work.
  • Sour Cream
  • Cheese: Pepper Jack, Monterey Jack, or Muenster. These are all good melting cheeses.
  • Flour: All purpose white flour.
  • New Mexico Chile Powder: Chimayo preferred, or cayenne pepper will work, or even a few shakes of your favorite hot sauce.
  • Flour tortillas
  • Cilantro and tomatoes for garnish.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step By Step Instructions … It’s Easy!

Make The Shrimp Burrito Filling

Cooking shrimp to make shrimp burritos.
  • Step 1: Heat the oil in a large fry pan. Saute the chopped onion and red bell pepper until just getting tender, about 1 minute.
  • Step 2: Add the shrimp and cook, stirring, for about 2 minutes. You don’t want to cook them through.
Adding vegetables to make shrimp burritos.
Making a roux with flour and water.
  • Step 3: Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
  • Step 4: Make the Sauce: In a small bowl, combine flour and water and whisk to blend.
Adding dairy to make a cheese sauce for shrimp burritos.
Filling flour tortillas to make shrimp burritos.
  • Step 5: Add flour mixture to vegetable shrimp mixture and cook one minute. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
  • Step 6: Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
Shrimp burritos ready to bake.
  • Step 7: Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.

Common Questions About Shrimp Burritos

Can I Make Shrimp Burritos With Pre-Cooked Shrimp

Yes you can. But I recommend using raw shrimp. You can purchase cooked frozen shrimp from the seafood aisle. Let the shrimp thaw in the refrigerator. Plan ahead and let them thaw overnight. Pat the shrimp dry with a paper towel before using in this recipe. Add the shrimp once the sauce is cooked and just before filling the shrimp burrito.

Can I Make These With Corn Tortillas?

You could but then you’d be making shrimp enchiladas. You will need to fry the corn tortillas in oil before filling them with the shrimp/cheese mixture.

Tips For Success

  • Pat the shrimp dry before cooking them in this recipe. If you don’t, the moisture from the shrimp will create a thinner cheese sauce. Plus removing excess water from the shrimp will result in the best possible texture.
  • Purchase easy peal shrimp. These shrimp are deveined and the shell is split. This makes for easy shell and tail removal. Or better yet, purchase shell off, tail off shrimp.

Consider Serving These With

Recipe For Shrimp Burritos Con Queso

Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.

Garnishes For Shrimp Burritos: Sliced jalapeno peppers, cherry tomatoes, cilantro, chopped avocado would work well here. And even some sliced radish would be an authentic topping for Mexican burritos.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

I hope you give this Shrimp Burrito Recipe a try. They’re a very special treat when you’re in the mood for a cheesy Mexican Food meal.

And if you’re looking for more burrito recipes, take a look at my recipe for Enchilada Burritos, Easy Beef and Bean Burritos,

Don’t miss my Mexican/Southwest food category, you’ll find a ton of exciting ideas. Including the most popular Mexican food recipe on my site for Hatch Green Chili.

And if you love burritos I know you’re a fan of Enchiladas. Try these New Mexico Stacked Enchiladas. An easy fix for those Mexican food cravings.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.
Print Recipe
4.78 from 9 votes

Baked Smothered Shrimp Burritos Con Queso

Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Mexican
Cuisine: Mexican
Servings: 10
Calories: 216kcal
Author: Lea Ann Brown

Ingredients

  • For The Shrimp Burrito Filling
  • 2 Tablespoons neutral oil canola or vegetable oil
  • 1 Cup red bell pepper chopped
  • 1 Cup sweet onion chopped
  • 1 pound medium raw shrimp peeled and deveined
  • 1 Cup green chile peppers roasted, peeled, chopped
  • 2 Cups Calabacitas (zucchini) seeds removed and chopped, unpeeled
  • 1 clove garlic peeled and diced
  • ½ teaspoon Mexican oregano dried. Or marjoram
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • For The Con Queso Sauce
  • ½ teaspoon New Mexico Chimayo Chile powder or ancho, or cayenne
  • 3 Tablespoon flour
  • 3 Tablespoons water
  • 1 Cup whole milk
  • 2 Cup Monterey Jack cheese grated and divided
  • ¼ Cup sour cream full fat
  • 6 flour tortillas 8 inch
  • For Garnish
  • ½ cup tomatoes chopped
  • cilantro

Instructions

  • For The Burrito Filling
  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
  • In a large fry pan heat the oil over medium heat. Add bell pepper and onion. Cook, stirring for about 2 minutes. Add shrimp and cook for 1 minute.
  • Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
  • For The Con Queso Sauce
  • In a small bowl, combine flour and water and whisk to blend. Add to vegetable shrimp mixture and cook one minute.
  • Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
  • Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
  • Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
  • Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.
  • Garnish with chopped tomatoes and cilantro and serve.

Nutrition

Calories: 216kcal | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 581mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 2mg

Mexican Shrimp Burrito Recipe …It’s what’s for Dinner

Make Ahead Mexican Street Corn Dip

By 6 Comments

Mexican Street Corn Dip is a perfect appetizer for any party! You can serve it warm or at room temperature, which makes this one a “make ahead” dream come true. A creamy, just right spicy, party dip that showcases sweet roasted corn kernels, this recipe will steal the show. Grab some chips, It’s delicious!

Mexican Street Corn Dip served with yellow and blue corn tortilla chips.

Take advantage of sweet corn season with this Mexican Street Corn Dip. It’s most certainly a crowd pleaser and easy on the hostess because you can make this one ahead of time.

Sweet corn is made even sweeter and more complex with flavor by roasting and lightly caramelizing it on a sheet pan in the oven. Once roasted combine the sweet corn kernels with tangy lime juice, creamy mayo, Mexican Crema, and salty Cotija cheese.

The crowning glory is the bite of heat from the jalapeno and the wonderful earthy heat from the New Mexico Chile Powder. It’s simply addicting with flavor.

I’ve been wanting to make this Mexican Street Corn Dip ever since I made Sweet Corn Soup with Roasted Corn Guacamole. Fresh corn off the cob roasted and toasted into bliss makes such a wonderful base for elote Mexican steet-style recipes.

Exactly What is Mexican Street Corn?

Mexican Street Corn is street food that is made by grilling corn on the cob and then smearing it with a mixture of mayonnaise, Mexican crema, Mexican crumbling cheese (Cotija for example), chile powder and lime. Ever had it? Its Mexican name is Elotes. Why is Mexican street corn so good? Grilling or roasting sweet corn enhances the sweet and nutty flavor.

For this Mexican appetizer, I traded the grill for my oven to caramelize the corn kernels to mix with the traditional ingredients used to make grilled Mexican corn.

Let’s take a look at how to make this Mexican Street Corn Dip appetizer.

What’s In This Mexican Street Corn Dip?

Ingredients to make Mexican Street Corn Dip.
  • Sweet Corn: Four Cups. You’ll need kernels from about 5 ears of corn.
  • Cotija Cheese: Cotija cheese is a dry Mexican crumbling cheese. You’ll find it in the Mexican section of your produce aisle.
  • Mayonnaise
  • Mexican Crema: Mexican Crema is thinner than our American sour cream, a little more tangy and slightly salty. You can find it in the Mexican section of the produce aisle.
  • Olive Oil
  • Limes
  • Garlic
  • Cilantro
  • Chile Powder: New Mexico Chimayo Chile Powder is recommended, but any New Mexico red chile powder will work. Please note that I’ve spelled the chile in chile powder with an “e” not an “i”. Avoid using chili seasoning which is a mix of spices made to season chili soups.

Ingredient Substitutions

  • Sweet Corn: Substitute frozen sweet corn. Purchase a good quality brand. I like C&W Petite White and Golden Corn here. Some less expensive brands may be a “tougher” variety of corn which may not cook properly for this recipe. You can also use canned corn. Just make sure it’s well drained before roasting.
  • Cotija Cheese: Queso Fresco may be used and even Feta Cheese.
  • Mexican Crema: Substitute sour cream.
  • Mayonnaise: You can substitute Greek Yogurt for mayo, but the flavor profile will change a bit.
  • Cilantro: Some people simply don’t like cilantro. Omit it from the recipe.
  • Chile Powder: Use Ancho Chile Powder or even Cayenne. You can even use a shake or two of your favorite hot sauce.

Step by Step Instructions, It’s Easy

Preparing corn kernels to make Mexican Street Corn Dip.
Corn kernels on a sheet pan.
  • Step 1: Preheat oven to 400 degrees. In a large bowl, toss the corn kernels with two tablespoons of olive oil and some salt and pepper.
  • Step 2: Line a sheet pan with a sheet of parchment paper. Distribute the corn evenly on the sheet pan. Place in the oven and set the timer for ten minutes. Cook the corn for 35 – 45 minutes, gently stirring the corn every 10 minutes.
Making sauce for Mexican Street Corn Dip.
Roasted sweet corn kernels to make Mexican Street Corn Dip.
  • Step 3: Meanwhile combine the remaining ingredients in a large bowl.
  • Step 4: Once the corn is starting to turn golden and caramelized, remove from oven and let cool for about 10 minutes.
Mexican Street Corn Dip in a Fiesta serving bowl.
  • Step 5: Add the corn to this bowl of sauce and gently stir to combine. Ladle into your favorite festive serving bowl and serve with corn chips. Serve this dip warm or at room temperature.

Common Questions About Street Corn Dip

How Far Ahead Can I Make This Dip?

Make Mexican Street Corn Dip up to one day in advance. Just let the dip come to room temperature for about 30 minutes before serving. Serve this Mexican Corn Dip cold or at room temperature.

What’s The Easiest Way To Remove Corn Kernels From The Cob?

Use a good sharp Chef’s knife. Place the corn cob on a dinner plate with the corn standing upright. Carefully slice down the cob to remove kernels.

Do You Have To Thaw Frozen Corn?

If using frozen corn rather than fresh corn on the cob, you don’t need thaw the corn before roasting it in the oven. Just mix it with the olive oil and salt and pepper and distribute it on the sheet pan. Cooking time may have to be increased.

Where Can I Find Fresh Colorado Sweet Corn?

Living in the Denver Metro area, I like to make the trip Northeast to Brighton. You’ll find acres and acres of vegetable fields and included is some of the best Colorado sweet corn you can find. At roadside stands workers are bringing in bags of fresh produce from the field. It doesn’t get any fresher than that. Local Farmer’s Markets carry Colorado sweet corn beginning in late July through August and September.

Storing Leftovers

  • Store any leftovers in an airtight container in the refrigerator. Mexican Street Corn Dip will keep for 4 – 5 days.
  • When ready to serve, let the dip come to room temperature.

Tips For Success

  • Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
  • Be careful when stirring the roasting corn kernels while roasting. Parchment paper will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
  • Double this recipe … you’ll be glad you did.

What To Serve with Corn Dip

This Mexican appetizer is a perfect starter for any Mexican entree. Some of our favorites are:

Recipe for Mexican Corn Dip (Elote Dip)

Mexican Street Corn Dip made with roasted sweet corn, mayonnaise, sour cream, jalapeno pepper and cilantro. Served with blue and white corn tortilla chips.

Bring the vibrant colors, rich aromas and the sizzle of authentic Mexican Street food to your own kitchen with this Mexican Street Corn Dip. Mexican Street Corn, or “elote” turns into a creamy savory delight with this popular appetizer. Perfect for any occasion.

So if you’re looking for Mexican corn appetizers, this Mexican Street Corn dip has the power to transport your taste buds to the bustling streets of Mexico. And it’s a perfect appetizer for a Mexican Meal.

More Mexican Dips and Appetizers

And if you love those small bite party appetizers, don’t miss my Appetizer Category. You’ll find lots of fun ideas including the most popular appetizer recipe on my site for Mexican Shrimp Cocktail, Campechana.

Mexican Street Corn Dip served with yellow and blue corn tortilla chips.
Print Recipe
5 from 2 votes

Mexican Street Corn Dip (Elote Dip)

This dip gets its addicting flavor from caramelized sweet corn, zesty lime, spicy jalapeno and creamy mayo and Mexican Crema. A sprinkle of chile powder brings an earthy note to the combo.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 10
Calories: 171kcal
Author: Lea Ann Brown

Ingredients

  • 4 cups corn kernels frozen or kernels from about 5 ears of corn
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large jalapeno pepper top cut off, seeds and veins removed, and diced
  • ¼ cup Mayonnaise
  • ½ cup Mexican Crema or sour cream
  • ½ cup Cotija Cheese crumbled, plus more for garnish
  • 1 clove garlic pressed
  • ¼ cup cilantro chopped, plus more for garnish
  • 1 teaspoon Chile Powder Ancho or New Mexico Red Chile powder
  • lime zest from one half lime
  • 1 lime juiced

Instructions

  • Preheat oven to 400 degrees
  • Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
  • Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
  • Adjust seasoning. Serve warm or at room temperature.
  • Serve with a combination of blue and yellow corn tortilla chips.

Notes

    • Use sturdy tortilla chips. Some of the popular brands of tortilla chips are very light and will break easily. I like to use Simple Truth (Kroger brand) Organic chips. The blue and white corn chips are sturdy and flavorful. Fritos are another good choice here.
    • Be careful when stirring the roasting corn kernels as they’re roasting. Parchment will help protect the corn from sticking to the pan, but it’s also somewhat fragile. Use a silicone spatula and stir carefully as to not tear the paper.
    • Serve this Mexican corn dip cold or at room temperature.
    • Double this recipe …. you’ll be glad you did.

Nutrition

Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 216IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg

Mexican Street Corn Dip … It’s What’s For An Appetizer

Old Fashioned Cherry Delight Dessert

By 36 Comments

This Old Fashioned Cherry Delight Dessert is so delicious you simply can’t have just one helping. Not too sweet, and simple with ingredients, who can resist a graham cracker crust topped with pecan studded cream cheese, Cool Whip and cherry pie filling. Easy! Let’s take a look.

Don’t miss my recipe for the best Cherry Pie. It’s a recipe from the Culinary Institute and one that will wow your crowd.

A slice of Cherry Delight Dessert.

What is Cherry Delight?

This Cherry Delight Dessert is a popular old fashioned layered cherry dessert made with a butter Graham Cracker Crust, a cheesecake filling of cream cheese and pecans, cherry pie filling and cool whip.

The combination of tart cherries, savory cream cheese and a whipped topping that’s not too sweet, makes this a irresistible flavor combination.

I’ve been making this recipe since the 60’s or 70’s. It’s a recipe that my mom made on a regular basis and it’s been a family favorite for decades.

I make this recipe year round, but since it’s a red dessert it’s a great recipe for Christmas or Valentine’s Day.

Ingredients You’ll Need

Ingredients to make cherry delight dessert

This super easy Cherry Delight recipe is made with just a few simple ingredients.

  • Whole Graham Crackers
  • White and Brown Sugar
  • Cream Cheese
  • Pecans
  • Cool Whip
  • Cherry Pie Filling

Ingredient Substitutions

  • Purchase pre-ground graham crackers on the baking aisle.
  • Switch it up. Make this dessert using Blueberry Pie Filling

How To Make Cherry Delight, It’s Easy

Cherry Delight Dessert is one of those “oldies-but-goodie” recipe that probably came off of either a Cool Whip container or a package of Cream Cheese. And It’s really so, so, so very good.

The only baking part of this recipe is making the graham cracker crust. From that point, this is a no-bake dessert that everyone will love. And oh-so easy.

Let’s get started.

Graham crackers in a food processor.
Crushed graham crackers in a food processor.
  1. Step 1: Use your hands to break up the crackers in a food processor.
  2. Step 2: Using the pulse function, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
Making a graham cracker crust in a food processor.
Mixing pecans and cream cheese together with a fork.
  1. Step 3: Add the melted butter and pulse until combined. Press the crust into a 9 x 9 casserole dish and bake at 375 degrees for 7 minutes.
  2. Step 4: In the meantime, using a fork, combine room temperature cream cheese with chopped pecans.
Adding cream cheese mixture to graham cracker crust to make cherry delight dessert.
Layer of cream cheese for cherry delight dessert.
  1. Step 5: Place large dollops of cream cheese/pecan mix over the baked crust.
  2. Step 6: Using your index fingers, gently spread the mix over the graham cracker crust. Be gentle and patient. It will eventually cover the crust.
Adding a layer of cool whip to Cherry Delight dessert.
Spreading a layer cherry pie filling to make cherry delight dessert.
  1. Step 7: Use a small spatula to spread a healthy layer of cool whip over the layer of cream cheese.
  2. Step 8: Add the cherry pie filling on top of the layer of Cool Whip. Again, work gently as to not combine much of Cool Whip with the pie filling.
Cherry delight dessert with two slices on dessert plates.
  1. Step 9: Top with another generous layer of Cool Whip and garnish with rough crushed Graham crackers. Cover tightly with plastic wrap and refrigerate overnight.

Common Questions About Cherry Delight

Can This Be Made In A 9 x 13 Pan?

Yes. Simply double the recipe to feed a larger crowd.

Can You Freeze Cherry Delight?

Yes. Cover tightly with plastic wrap and then cover that tightly with foil. It will keep in the freezer for up to three months.

Tips For Success

  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cream Cheese: Allow an hour for the cream cheese to come to room temperature. You’ll really have problems combining it with the pecans and spreading it if you don’t.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate Cherry Delight for at least one hour before slicing. This will allow the dessert to set up a bit. An overnight rest in the refrigerator is best.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • Garnish: Top Cherry Delight with some crushed graham crackers, or even some shaved chocolate.

Storage

  • Store Cherry Delight Dessert in the refrigerator covered tightly with plastic wrap. It holds up remarkably well, keeping for about 5 days.

I hope you give this old fashioned Cherry Delight Dessert recipe a try. It’s a wonderful crowd pleasing cherry cream cheese dessert that is bound to make you very popular.

More Luscious Dessert Recipes

And if your sweet tooth needs more ideas, don’t miss my Dessert Category. You’ll find lots of sweet treats, including the most popular on my site for Gelatina con Tres Leches, (Mexican Jello).

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Cherry delight dessert served on a white plate.
Print Recipe
5 from 8 votes

Cherry Delight, Cream Cheese Cherry Dessert

An easy and delicious dessert any time of year.Cherry Delight is an easy no-bake cream cheese dessert recipe. Cherry Pie filling brings a beautiful red color making it a perfect dessert for Christmas or Valentines Day. Do delicious, you simply can’t have just one helping.
Prep Time30 minutes
Cook Time7 minutes
Resting time1 day
Total Time1 day 37 minutes
Course: Dessert
Cuisine: Amerian
Servings: 16 squares
Calories: 224kcal
Author: Lea Ann Brown

Equipment

  • 8 x 8 casserole pan

Ingredients

  • For the Graham Cracker Crust
  • 1 ½ cups Graham Cracker Crumbs 10 sheets of of Graham Crackers
  • 2 Tablespoons sugar
  • 2 Tablespoons Brown sugar
  • 7 Tablespoons butter melted
  • To Make The Dessert
  • 8 ounces cream cheese room temperature
  • ½ Cup pecans chopped
  • 21 ounce Canned Cherry Pie Filling
  • 8 ounce Cool Whip Original

Instructions

  • In a food processor, grind the graham crackers into a consistent granulated state. Add the sugars and pulse to combine.
  • In a microwave safe bowl, melt butter in the microwave in 15 second increments until melted. Add the melted butter to the graham cracker mix and pulse in the food processor until just combined.
  • Press crust into a 8 x 8 square casserole pan. Bake at 375 degrees for 7 minutes. And then refrigerate for at least 1 hour.
  • In the meantime cream together cream cheese and pecans.
  • Place dollops of the cream cheese on the graham cracker crust. Use index fingers to gently spread the mixture to cover the crust. Be gentle and patient, the cream cheese will eventually cover the crust.
  • Spread one heaping cup of Cool Whip over the cream cheese mixture.
  • Use a spatula to cover the Cool Whip with the Cherry Pie Filling. Again go slow, you don't want to combine the Cool Whip with the pie filling.
  • Top with another heaping cup of Cool Whip. Garnish the top with with rough chopped Graham Crackers. I use my hands.
  • Chill overnight.

Notes

Double the recipe and use a 9 x 11 baking dish to serve a crowd.
Tips for Success: 
  • Crust: You can purchase pre-crushed graham crackers on the baking aisle to make a pie crust, but try making your own. Purchase a box of graham crackers, It’s easy to make using a food processor. Plus you’ll have extra crackers left over for snacks.
  • Preparing Crust: When pressing the graham cracker crust into the pan, don’t pack it too tightly. This will cause it to harden and become hard to remove from the pan when ready to serve. Just press it into the pan until it’s well formed to the bottom.
  • Cream Cheese: Allow an hour for the cream cheese to come to room temperature. You’ll really have problems combining it with the pecans and spreading it if you don’t.
  • Cool Whip: Make sure the Cool Whip has completely thawed. Place it in the refrigerator for a 4-5 hours or leave it at room temperature. You can also remove the lid and place it in the microwave for 30 seconds. Important: Use the setting for defrost.
  • Refrigerate: For best results, once assembled, make sure to refrigerate Cherry Delight for at least one hour before slicing. This will allow the dessert to set up a bit. An overnight rest in the refrigerator is best.
  • Slicing: As with any cheesecake type dessert, use a sharp knife for slicing and serving. Each time you start a new slice, dip the knife in warm water and wipe clean with a paper towel. This will insure easy neater slices.
  • Garnish: Top Cherry Delight with some crushed graham crackers, or even some shaved chocolate.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 153mg | Potassium: 103mg | Fiber: 1g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Cherry Delight Dessert …It’s what’s for the Holidays

Peach Pizza With Bacon and Jalapeno

By 3 Comments

Satisfy your sweet and salty cravings with this Peach Pizza with Bacon. Simple on ingredients, big on flavor and one of the best pizza’s you can make at home. Salty, sweet, spicy and sassy. Have a slice!

Bacon, jalapeno peach pizza cooked on a pizza stone.

Peach Pizza:

Get ready for a blast of flavor! I’m always brainstorming new flavor combinations to use in making pizza at home. After all, homemade pizza is such a quick dinner idea, ready in under thirty minutes. And always a fun project, as the ingredient combinations are endless.  

This combination of sweet juicy peaches, savory bacon, and a spicy kick from jalapeno pepper slices may sound unconventional but trust me; this pizza is an explosion of flavors that will leave your taste buds asking for more.

And did I mention there’s plenty of Mozzarella cheese involved?

Once our Colorado Western Slope Palisade Peaches hit our markets, this peach pizza is one of the first things I make. It’s simply a great Summer pizza.

What we love about this peach pizza is the beautiful combination of contrasting flavors. The result is a perfect balance of sweet and savory, leaving you craving more with each bite. It’s hard to put into words how delicious it is.

Table of contents

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

Ingredients You’ll Need

Ingredients to make peach pizza.
  • Pizza Dough: Use purchased pizza dough to make this a quick dinner.
  • Mozzarella Cheese: Grated.
  • Bacon: Thick sliced good quality please. Cut into one-inch chunks and fry until almost done. Who can resist bacon on pizza?
  • Fresh peaches.
  • Jalapeno pepper.

Ingredient Substitutions:

  • If you don’t want to use fresh pizza dough, purchase a pre-made Boboli crust, or Whole Foods has a great pre-made crust.
  • Cheese: Substitute a good melting cheese. Muenster, Monterey Jack, Pepper Jack, or Cheddar would work well here.
  • Bacon: If you’re not a pork eater, substitute turkey bacon, or even shredded chicken. Peach and prosciutto pizza is also a good combo.
  • Chile Peppers: Jalapeno peppers can be spicy hot. Substitute copped poblano pepper, or even a chopped red or orange bell pepper would work well here.
  • I always like basil on pizza and it works well here as an add-on.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

How can this Homemade Pizza be ready So Fast?

  • I like to purchase pre-made pizza dough from my local grocery store. It’s inexpensive and ready to go. All you need to do is roll it out with a rolling pin, or for a more rustic look, use your hands to stretch the dough.
  • I also like buying ready to bake pizza crusts. My favorite is Whole Food’s version of Boboli. It’s sold on the pasta and pasta sauce aisle. It’s a thin crust version that is sold in white or whole wheat and bakes up nice and crispy, almost like a flatbread pizza. And once toppings are placed, ready in ten minutes.

After a long day of work, having these quick fix products in your back pocket can be a game changer.

Step by Step Instructions, It’s Easy:

How to make peach pizza.
  1. Step 1: Preheat oven to 400 degrees.
  2. Step 2: Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  3. Step 3: Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  4. Step 4: Sprinkle on the cooked bacon, sliced peaches and sliced jalapeno peppers.
  5. Step 5: Transfer the prepared crust with toppings to a baking sheet or pizza stone.
  6. Step 6: Bake pizza until edges are starting to turn golden and cheese is bubbly.

Peach Pizza Commonly Asked Questions:

Do You Need To Peel The Peaches?

Not at all. Unless you want to. Using a sharp knife, simply remove thin slices of the peach.

How Can You Make A Jalapeno Pepper Less Spicy?

Easy! Cut off the top of the pepper. Using the handle of a thin spoon, scrape out the seeds and veins. That’s where the heat lives.

Our Tips for the Best 30 Minute Peach Pizza:

  • Prep ahead: Cut the bacon in one-inch chunks and starting at a medium low heat, cook and brown until almost crispy and most of the fat has rendered. Don’t let it get over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been heating in the oven for about 20 minutes. It heats more evenly than a sheet pan and it retains the heat yielding a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough recipe, take a look at this 30-minute recipe from Fleischmann’s Yeast. Using rapid rising yeast makes this a quick fix.
Peach pizza with bacon and jalapeno pepper.

If you’re looking to shake up Pizza Night at your house, I highly recommend trying this peach pizza recipe … you can’t go wrong with bacon.

And if you’re looking for more fun pizza topping ideas, take a look at this recipe BBQ Brisket Pizza with BBQ Sauce. A great way to use up left over brisket. And one of our favorites that I call “Let it Brie”. A pizza with creamy brie cheese, pepperoni and green olives.

More Fun Recipes For Peaches

One of my favorite recipes to use Summer peaches is this one for Cinnamon Pecan Peach Bread. Quick easy and luscious with flavor. Here are some more ideas.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach Pizza.
Print Recipe
5 from 2 votes

Peach Pizza with Bacon and Jalapeno Peppers

Satisfy you sweet and salty cravings with this Peach Pizza with Bacon. Simple with ingredients, big on flavor and one of the best pizza's you can make at home. Salty, sweet, spicy and sassy. Have a slice!
Prep Time10 minutes
Cook Time15 minutes
Course: Pizza
Cuisine: American
Servings: 6
Calories: 606kcal
Author: Lea Ann Brown

Equipment

  • pizza stone or sheet pan

Ingredients

  • 1 pound pizza dough or 1 pre-made pizza crust
  • 12 ounces Mozarella cheese shredded
  • 2 small jalapeno peppers stem removed, seeds and veins removed, thin sliced
  • 1 large peach ripe, no need to remove skin, sliced
  • ¾ pound bacon thick sliced, cut in 1 inch lardons, and fried
  • garnish options: chopped fresh basil or cilantro

Instructions

  • Preheat oven to 400 degrees.
  • Use a rolling pin or use your hands to stretch the pizza into a rustic style crust. Roll out the pizza dough on a floured parchment paper surface to your desired thickness.
  • Sprinkle a generous amount of the grated mozzarella cheese on the crust, reaching almost to the edge of the crust.
  • Sprinkle on the cooked bacon, sliced fresh peaches and slices jalapeno pepper.
  • Transfer the prepared pizza to a baking sheet or pizza stone. Bake pizza until edges of the crust are starting to turn golden and cheese is bubbly.
  • Optional garnishes: chopped fresh basil, or chopped fresh cilantro.

Notes

Tips for Success
  • Prep ahead: Cut the bacon in 1-inch chunks and starting at a medium low heat, start cooking and browning until almost crispy and most of the fat has rendered. Don’t get it to over-browned, as it will continue to cook in the oven. While the bacon is cooking you can grate the cheese and slice the jalapeno and peaches.
  • Don’t skimp on the cheese. Remember, there is no pizza sauce on this pizza.
  • If you have one, use A Pizza Stone. A hot pizza stone that’s been hating in the oven for about 20 minutes. It heats more evenly than a sheet pan, it retains that heat and will yield a crispier crust.
  • Prepare the pizza on a lightly floured piece of parchment paper. This will allow you to easily pick up the pizza and place it on the hot pizza stone.
  • If the dough starts to retract while rolling or stretching it out, let it rest for about 10 minutes. It simply means the gluten has become overworked and needs to rest.
  • If you’d like to make your own quick homemade pizza dough, take a look at this 30 minute recipe from Fleischmann’s Yeast. Using rapid rise yeast makes this a quick fix.

Nutrition

Calories: 606kcal | Carbohydrates: 41g | Protein: 26g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1281mg | Potassium: 203mg | Fiber: 2g | Sugar: 8g | Vitamin A: 550IU | Vitamin C: 7mg | Calcium: 291mg | Iron: 3mg

Peach Pizza with Bacon and Jalapeno … It’s What’s For Dinner

Mexican Chocolate Cake with Toasted Pepitas

By 26 Comments

Using a food processor makes easy work to make the batter for this Mexican Chocolate Cake. With toasted pepita seeds, chocolate and tequila, this is a unique cake loaded with amazing flavors and textures.

Mexican Chocolate Cake

What Is Mexican Chocolate?

Mexican chocolate is different than the chocolate products we find on our Amerian baking aisle. Mexican chocolate is made from cacao nibs, sugar and with cinnamon added. It’s texture is grainy compared to our American chocolate due to the high sugar content. It is commonly sold in disk form.

Mexican chocolate can be difficult to find, so this Mexican Chocolate Cake can easily be made with semi-sweet chocolate chips. All you have to do is add a bit of cinnamon.

Where Did I Get This Recipe?

I watched Rick Bayless make this Mexican chocolate cake on his show, Mexico One Plate At A Time. And with his addition of pepita seeds (shelled pumpkin seeds) and I was instantly intrigued.

And watching the process where the batter was mixed in a food processor … I was “all in”. Easy! He made everything about this cake seem very manageable, and it is.

What makes this cake special is the caramelized topping that is created by generously greasing the bottom of the cake pan with lots of butter and then adding sugar and shelled pumpkin seeds.

It ends up to be somewhat of an upside down pepita seed cake with a sweet and savory end result. Everything about this cake is divine.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make Mexican Chocolate Cake.
  • Pepita Seeds: Roasted and salted.
  • Mexican Chocolate. Or semi-sweet chocolate chips.
  • Tequila
  • Sugar
  • Eggs
  • Butter
  • Flour
  • Baking Powder
  • Cinnamon: Omit if using Mexican Chocolate.

Step by Step Instructions, It’s Easy.

How to mark parchment paper to cut and fit in a cake pan.
How to cut parchment paper to fit in the bottom of a cake pan.
  • Step 1: Cut the parchment paper to fit the bottom of a round cake pan. Set the pan face up onto a sheet of parchment paper. Using a fat marker like a Sharpie, draw around the bottom of the pan.
  • Step 2: Using scissors, cut out the round shape, cutting just inside of the Sharpie marked pattern. Voila. It will fit inside the cake pan.
Toasting pepita seeds to make Mexican Chocolate Cake.
Buttering cake pan to make Mexican Chocolate Cake.
  • Step 3: You can purchase already toasted and salted pepita seeds, but if you couldn’t find any it’s easy to toast your own. Just place them in a large pan that’s been lightly sprayed with non-stick spray. Sprinkle with salt. Cook them over medium heat, shaking the pan often. You’ll know they’re ready when they become fragrant and a couple of them start to pop.
  • Step 4: Before you place the round sheet of parchment paper into the cake pan, very generously butter the pan. Place the sheet of parchment on top of the butter and add another generous coating of butter.
Adding toasted pepita seeds to cake pan.
Adding sugar on top of pepita seeds to make Mexican Chocolate Cake.
  • Step 5: Sprinkle ½ cup of the toasted pumpkin seeds on top of the butter.
  • Step 6: Then sprinkle with 2 Tablespoons of the sugar.
Using a food processor to grind pepita seeds and sugar.
Adding butter and eggs to make a batter for Mexican Chocolate Cake.
  • Step 7: Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Step 8: Add the eggs, butter. Pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
Adding flour and cinnamon to make a Mexican chocolate cake in a food processor.
Pulsing batter in a food processor.
  • Step 9: Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila.
  • Step 10: Pulse again until everything is combined.
Adding Chocolate to Mexican Chocolate Cake Batter.
Mexican chocolate cake batter in a round cake pan.
  • Step 11: Chop the Mexican chocolate into pea-sized pieces and add it to the batter. If using chocolate chips, no need to chop them. Pulse until the chocolate is mixed in.
  • Step 12: Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Common Questions

Why Do People Bake With Alcohol?

This Mexican Chocolate Cake becomes even more festive with the addition of tequila. But why do people bake with alcohol? First of all, the end result will reflect a distinct flavor due to the fermentation process. In this case the tequila will add a smoky note.

Do You Need To Refrigerate Cake?

Most cakes, frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for several days. But if your kitchen temperature on average is really hot, cover the cake with plastic wrap and store in the refrigerator.

Mexican chocolate cake with pepita seeds.

Tips For Success

  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in those little bottles to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

I hope you give this Mexican Chocolate Cake Recipe a try. It’s a unique recipe that big with reward.

And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie. And one of my favorite crowd pleasing dessert recipes for Old-Fashioned Pineapple Cake. So easy, a beginning baker can make it.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican Chocolate Cake
Print Recipe
5 from 6 votes

Pepita Mexican Chocolate Cake

What makes this Mexican chocolate cake so special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.  
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mexican
Servings: 8
Calories: 379kcal
Author: Lea Ann Brown

Equipment

  • 1 9" round cake pan

Ingredients

  • 8 Tablespoons unsalted butter (1 stick) plus one tablespoon slightly softened and cut into ½ -inch pieces
  • 1 ¾ cups pepitas (pumpkin seeds) toasted, salted (divided use), about 8 ounces, pumpkinseeds
  • 1 cup plus 2 tablespoons sugar divided
  • 3 large eggs room temperature
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon tequila or Vanilla
  • ½ cup Mexican chocolate or semi-sweet chocolate chips about 3 ounces
  • ⅛ teaspoon cinnamon (if using chocolate chips)

Instructions

  • Position a rack in the lower third of the oven and turn it on to 350 degrees.
  • Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).
  • Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
  • Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
  • Add the eggs, butter and pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
  • Chop the Mexican chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. If using chocolate chips, no need to chop those.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
  • Let the cake cool for 30 minutes, then un-mold it onto a platter, remove the parchment paper and serve. I like to tap the bottom of the cake with the handle of a knife to help coax it from the pan.

Notes

This cake can be made with semi-sweet chocolate chips. Mexican chocolate is different in that it contains cinnamon. If using chocolate chips, add cinnamon to this recipe. If using Mexican chocolate, omit cinnamon.
Tips for Success:
  • If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in that little bottle to make this recipe.
  • Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.

Nutrition

Calories: 379kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 28mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Pepita Mexican Chocolate Cake …It’s what’s for Dessert.

This recipe for Mexican Chocolate Cake was first published in April of 2015 and updated July, 2023 with new photos and step by step instructions.