dessert tacos

the goods:

shells:

6 large flour tortillas

oil for frying

1 package graham crackers

3 tablespoons sugar

1 tablespoon cinnamon

filling:

8 ounces cream cheese, room temperature

1 cup heavy cream

1 teaspoon lemon juice

1/4 cup powdered sugar

1 teaspoon vanilla

topping:

1 can cherry pie filling

In a food processor, combine graham crackers, cinnamon, and sugar until crumbled and fine. Place mixture in a bowl and set aside.

In a heavy cast-iron skillet heat about an inch of oil over medium heat. Using a 3.5 inch circle cutter, cut out circles from your tortillas. Using tongs, place one circle in the oil for about 5 seconds, flip it over and fold in half holding it in a taco shell shape in the oil for another 5 seconds or until browned. Immediately remove from the oil and toss in the bowl with the crumbs and cinnamon sugar. Set in an upside-down muffin tin to cool.

To make the filling, in a stand mixer, cream together cream cheese and lemon juice until soft. Add in whipping cream and beat on medium for 2 minutes. Add in sugar and beat until stiff and fluffy. Place in a zipl-loc bag and refrigerate for at least 30 minutes.

When ready to serve, snip a hole in the corner of the bag and pipe filling into shells. Top with a cherry and some pie filling. Ole!