Best 5 Grilled Upside Down Fruity Capirotada Rsc Recipes

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Indulge in the delectable symphony of fruity flavors with our curated collection of grilled upside down fruity capirotada recipes. Discover the perfect balance of sweet and tangy in every bite, as layers of caramelized fruit, spongy bread, and a hint of spice intertwine to create a culinary masterpiece. From classic renditions to innovative twists, this article will guide you through the journey of selecting the best recipe for your taste buds and occasion.

Here are our top 5 tried and tested recipes!

MEXICAN STACK-UP #RSC



Mexican Stack-Up #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. It uses Reynolds Wrap Aluminum Foil to steam off the skin of the poblano pepper, as well as tent the dish while baking. This can be served as a main dish casserole or a yummy appetizer if sliced into small pieces.....great football food. Six servings as a main dish casserole or 12-15 appetizer sizes. If you like things hotter, add some diced jalapenos and garnish with jalapenos as well. Enjoy!

Provided by breezermom

Categories     Black Beans

Time 1h15m

Yield 2 Stacks, 6 serving(s)

Number Of Ingredients 22

1 poblano pepper
Reynolds Wrap Foil
2 tablespoons olive oil
4 green onions, sliced thinly
4 garlic cloves, finely chopped
1 1/2 lbs ground beef
3 1/2-4 tablespoons taco seasoning mix, to your taste
1 pinch cayenne pepper
1 cup canned black beans, drained
2/3 cup corn kernel, fresh
8 ounces cream cheese, room temperature
1/3 cup chicken stock
2 tablespoons chives
1 tablespoon fresh cilantro, chopped
salt and pepper
8 corn tortillas
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
sour cream
green onion, sliced
black olives, sliced
jalapeno, sliced

Steps:

  • Preheat broiler to high broil. Set the rack 6 inches from the heating element. Place the poblano pepper on a baking sheet and broil for 4 minutes on each side, or until the skin is blistered and rising up.Watch closely so you don't scorch your pepper. Remove from the oven and place the poblano pepper on a sheet of Reynold's Wrap aluminum foil and wrap loosely to allow the pepper to steam for 10 minutes.
  • Turn the broiler off and preheat the oven to 350 degrees. Add olive oil to a large skillet and heat over medium heat. Add the green onions and cook for 1 minute, then add the garlic and cook for 1 minute. Add the ground beef and cook until no longer pink. Drain all grease from the pan, using a paper towel to soak up any extra grease.
  • While the onions and meat are cooking, remove the poblano from the Reynold's Wrap aluminum foil and let cool a bit. Peel the skin from the poblano and dice.
  • Add the chicken stock, taco seasoning, cayenne pepper, diced poblano peppers, black beans, corn, cilantro, cream cheese and chives to the skillet. Cook while stirring until it is creamy. Taste and add salt and pepper as you feel is needed. Remove from heat.
  • Choose a casserole dish that is at least 2 1/2 inches to 3 inches deep and can hold 2 stacks of 5 inch corn tortillas. Otherwise, you can make two separate casserole dishes. Spray with oil and place 2 corn tortillas (making 2 stacks!) in the casserole dish. Spread 1/4th of the meat mixture on top of the two tortillas. Top with 1/4 of the cheese. Repeat this step 3 times, ending with cheese.
  • Loosely tent your casserole dish with Reynolds Wrap Aluminum Foil. Use no stick Reynolds Aluminum Foil if you are afraid your cheese will attach to the aluminum foil. Bake at 350 degrees for 20 minutes. Remove the Reynolds Wrap Aluminum Foil and bake for an additional 15 to 20 minutes. Let the dish sit for 5 minutes before slicing and serving. Enjoy!

Nutrition Facts : Calories 793, Fat 54.1, SaturatedFat 26.2, Cholesterol 174, Sodium 839.5, Carbohydrate 34.9, Fiber 6.9, Sugar 2.6, Protein 43.6

CAPIROTADA -- MEXICAN BREAD PUDDING



Capirotada -- Mexican Bread Pudding image

This traditional Lenten dessert is a terrific way to use up stale bread. Bolillos are torpedo-shaped bread rolls.

Provided by Molly53

Categories     Dessert

Time 1h5m

Yield 14-16 serving(s)

Number Of Ingredients 9

2 loaves French bread (or 5-6 bolillos)
2 cinnamon sticks
8 ounces piloncillo (Mexican brown sugar)
4 cups water, boiling
3 -4 whole cloves
1 cup raisins
1 cup peanuts
1 cup queso fresco or 1 cup American cheese, grated
oil, for frying

Steps:

  • Cut bread in slices and let it dry for at least one day before preparing.
  • Fry the sliced bread, break into 2" pieces.
  • Make a syrup of water, sugar, spices and salt.
  • Bring to a boil and simmer for 10 minutes.
  • Butter an oblong baking pan.
  • Layer bread, cheese, raisins and peanuts.
  • Pour syrup over bread mixture and bake at 350F for 20 minutes or until syrup is absorbed.
  • May be served warm or cold. If served warm, top with whipped cream.

Nutrition Facts : Calories 267.6, Fat 7.1, SaturatedFat 1.1, Sodium 399, Carbohydrate 43.5, Fiber 3.2, Sugar 6.7, Protein 8.7

PINEAPPLE UPSIDE-DOWN BREAD PUDDING



Pineapple Upside-Down Bread Pudding image

Get out your cast iron skillet for this favorite comfort food dessert. Instead of cake batter base, this clever recipe soaks bread in a sweet egg custard before baking.

Provided by southern chef in lo

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 9

2 large eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 (20 ounce) can pineapple tidbits, undrained
8 cups white bread, cubes
1/2 cup butter or 1/2 cup margarine
1 cup firmly packed brown sugar
1 (6 ounce) jar maraschino cherries, drained and cut in half (about 1/2 cup)
1/2 cup coarsely chopped pecans

Steps:

  • Combine eggs, 1/2 cup sugar, and vanilla in a large bowl; stir well.
  • Drain pineapple, reserving the juice.
  • Add juice to egg mixture; add bread crumbs and toss gently.
  • Melt butter in a 9 or 10-inch cast iron skillet over medium low heat. Remove 3 tablespoons of the melted butter and add it to bread mixture.
  • Sprinkle brown sugar over butter remaining in skillet, sprinkle cherries and pecans over brown sugar mixture and arrange pineapple tidbits over cherries. Pour bread mixture over fruit in skillet.
  • Bake at 350°F for 35 to 40 minutes, or until bread pudding is set and lightly brown.
  • Place a platter or large cake plate over skillet and invert skillet so pudding falls out, upside over plate. Spoon any thing left inside skillet over top.

GRILLED SHRIMP WITH LIME-CILANTRO MARINADE



Grilled Shrimp With Lime-Cilantro Marinade image

Shrimp are magnificent with the lime-and-cilantro flavors of Mexican food...a cold margarita will only reinforce that bond. Enjoy these at your next bar-b-q and you will be a hit! Dean and Deluca.

Provided by JoJoStar

Categories     Very Low Carbs

Time 8h8m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 bunch fresh cilantro
8 medium chopped scallions
2 green chilies (optional)
2 teaspoons minced garlic
1 tablespoon lime juice
2 teaspoons ground cumin
1 pinch turmeric
3 lbs large shrimp
coarse salt
fresh ground black pepper
chili powder
lime, quartered
fresh cilantro

Steps:

  • In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
  • Puree, adding a little water if necessary to achieve the desired consistency.
  • Peel the shrimp, leaving the tail intact.
  • Devein them, place them in a bowl, and toss with the cilantro puree.
  • Marinate for 8-12 hours.
  • Prepare a moderately hot charcoal fire.
  • When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
  • Place the shrimp marinade-side up pon the grill.
  • Cook until almost done, about 2 minutes.
  • Turn shrimp over and cook quickly on marinade side, about 1 minute.
  • Remove shrimp from grill.
  • Divide shrimp among serving plates.
  • Pass garnishes at table.
  • Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

WARM MEXICAN BREAD PUDDING WITH APPLES AND CREAM (CAPIROTADA)



Warm Mexican Bread Pudding With Apples and Cream (Capirotada) image

This apple bread pudding is heavenly served warm with whipped cream! No eggs added. From the "Too Hot Tamales" chefs Mary Sue Miliken and Susan Feniger, whose culinary pedigrees are steeped in Latin cuisine. Posted by request. I hope you enjoy!

Provided by BecR2400

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

8 tablespoons unsalted butter
1/2 loaf French bread or 1/2 loaf baguette, with crust, cut into small cubes
1 lb brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large granny smith apples, peeled, cored and chopped
1 cup walnuts, chopped
1/2 lb cream cheese, chilled and chopped
crema or heavy cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch glass casserole.
  • Melt butter in a saucepan, add bread cubes and stir to coat evenly. Spread cubes on a baking sheet and bake 15 minutes, or until lightly brown and crisp.
  • Remove bread and turn oven temperature up to 400 degrees.
  • Combine sugar and water in a saucepan and bring to a boil. Remove from heat. Stir in the cinnamon and set aside.
  • In a large mixing bowl, combine apples, walnuts, cream cheese and bread cubes. Drizzle with reserved sugar syrup and mix to evenly distribute. Transfer to prepared pan.
  • Bake, uncovered, stirring occasionally, for 15 minutes. Bake an additional 5 minutes, without stirring, until th top is golden brown and crusty and liquid is almost gone.
  • Serve warm with pitchers of crema or cream for adding at the table.

Nutrition Facts : Calories 725.4, Fat 32, SaturatedFat 14, Cholesterol 61.8, Sodium 439.2, Carbohydrate 103, Fiber 4.1, Sugar 63.8, Protein 11.8

Tips:

  • To achieve the perfect balance of flavors, use a variety of fruits with different levels of sweetness and tartness.
  • If you can't find piloncillo, you can substitute it with light brown sugar or molasses.
  • Make sure to soak the bread in the milk mixture for at least 10 minutes, or until it is completely saturated.
  • When grilling the capirotada, keep a close eye on it to prevent the bread from burning.
  • Serve the capirotada warm, topped with additional cheese, nuts, and fruits.

Conclusion:

Grilled Upside-Down Fruity Capirotada is a delicious and festive dish that is perfect for any occasion. With its combination of sweet, tangy, and savory flavors, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a unique and flavorful dessert, give this recipe a try!

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