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 sugar

Pre-heat oven to 400F. 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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