STRAWBERRY CHEESECAKE TACOS

STRAWBERRY CHEESECAKE TACOS.

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INGREDIENTS:

5 8 inch Tortillas about 20 rounds.

1 cup graham cracker crumbs.

1/4 cup butter melted.

1 cup strawberries chopped.

1/4 cup sugar.

2 tsp water.

1 tbsp corn starch.

1 tbsp cold water.

1 cup heavy cream.

1 cup cream cheese softened.

1 tsp lemon zest.

1 tsp vanilla.

1/4 cup powdered.

Check also :BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

METHODE:

Pre-heat oven to 400°F. 

Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. 

Dip each into melted butter then coat in graham cracker crumbs.

Flip a muffin tin upside down. 

Place the tortilla pieces in between muffin cups. 

Bake 10 minutes until just golden brown. Let cool in pan.

Make the strawberry Filling

In a small pot pour water, add sugar and strawberries. 

Bring to a boil and reduce to a simmer to soften the strawberries.

Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.

Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. 

Chill in the fridge for 30 minutes. Transfer to a piping bag.

Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. 

Sprinkle with additional graham cracker crumbs, optional.

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