Strawberry Cheesecake & Apple Pie Dessert Tacos

Ingredients

• La Cocina Corn Tortillas
• 1 cup white sugar
• 2 teaspoons cinnamon
• 2 tablespoons corn starch
• ¾ cup sugar
• 1 cup water
• 1 3-ounce package strawberry Jello
• 4 cups strawberries, finely chopped
• 8 oz cream cheese, room temperature
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• Vanilla ice cream
• Apple pie filling
• Oil for frying

Directions

Dessert Tacos

1. Mix white sugar and cinnamon in bowl. Set aside.
2. Cut two 3″ circles out of 6″ La Cocina Corn Tortilla.
3. Use taco shell tongs to fry tortillas in hot oil. (see picture).
4. Immediately upon removing taco shell from fryer, coat in cinnamon sugar mixture.
5. Place on drying rack to cool.

Strawberry filling:

1. In a small saucepan, combine cornstarch, sugar and water and whisk until
   smooth. Bring to a boil and whisk for 2 minutes until it starts to thicken.
   Remove from heat and stir in strawberry Jello until dissolved. Let
   mixture cool for 15 minutes.
2. Cut strawberries into small pieces. Add to cooled Jello mixture.

Cheesecake filling:

1. Mix cream cheese with electric mixer until smooth.
2. Add 1 cup heavy whipping cream and beat until stiff peaks form.
3. Add vanilla and powdered sugar. Mix until incorporated.

To assemble:

1. Strawberry Cheesecake Dessert Tacos: Using a piping bag, fill tortilla shells halfway with cream cheese mixture. Top with teaspoon of strawberry mixture.
2. Apple Pie Dessert Tacos: Fill tortilla shells halfway with pie filling. Place small scoop of vanilla ice cream on top.

Serve and enjoy!