Cheesecake Tacos
If seeing the images from Mexico City's first Day of the Dead parade has inspired you to throw together an impromptu taco evening, this dessert is a must-have to cap off the festivities.
Equipment
- Muffin Tin
- Pastry Bag
- Tongs
Ingredients
- 2 tortillas
- 1/2 cup butter cookie crumbs
- 9 oz cream cheese
- 1/8 cup powdered sugar
- 1 tsp lime juice
- 1 tsp vanilla extract
- 4 oz whipped cream
- 3 tbsp strawberry jam
Instructions
- Trace three circles from each tortilla with the help of a cup or a bowl.
- Gripping one side with a pair of tongs, dip half of the tortilla circle in a pan with hot oil, lightly frying one side at a time, bending the tortilla in the middle when the first side is done. When the shell is crisp on both sides, coat immediately with cookie crumbs. Turn a muffin tin upside down to use as a holding grid for your taco shells.
- Mix together the cream cheese, powdered sugar, lime juice and vanilla extract. Then fold in stiffly whipped cream.
- Load the filling into a pastry bag and squeeze into each taco shell, leaving a little space at the edges so it doesn't overflow. Add the strawberry jam and as a finishing touch, add another small dollop of whipped cream.