Description
A sweet twist on tacos featuring crispy cinnamon-dusted shells filled with fluffy whipped cream cheese and a tangy cherry compote.
Ingredients
Scale
For the Crust:
- 8 small flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Brush tortillas lightly with melted butter on both sides. Mix sugar and cinnamon in a small bowl, then sprinkle over tortillas.
- Drape tortillas over oven rack bars or taco stands to form taco shapes. Bake for 8-10 minutes until crispy and golden. Let cool.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture until fluffy.
- In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries soften, about 5 minutes. Stir in cornstarch mixture and simmer until thickened, 2-3 minutes. Let cool slightly.
- Fill each taco shell with whipped cream cheese mixture, top with cherry compote, and serve immediately.
Notes
You can customize the seasonings to taste.