Description
A fun twist on traditional tacos and cheesecake, combining sweet apples and cream cheese in crispy taco shells.
Ingredients
- 6 small flour tortillas
- 2 medium apples, peeled and diced
- 1/2 cup granulated sugar, divided
- 1 teaspoon ground cinnamon
- 8 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- Vegetable oil for frying
Instructions
- In a small saucepan, melt the butter over medium heat.
- Add the diced apples, 1/4 cup of sugar, and cinnamon. Cook while stirring occasionally for 7-8 minutes until the apples are tender. Remove from heat and let it cool.
- In a medium bowl, beat the cream cheese and the remaining 1/4 cup of sugar until smooth. Add heavy cream and vanilla extract, then beat until the mixture is fluffy and well combined.
- Heat about 1 inch of vegetable oil in a skillet over medium-high heat. Fry the flour tortillas one at a time, gently folding them with tongs to create a taco shell shape. Fry until they are golden and crisp, about 1 minute per side, then drain them on paper towels.
- Fill each taco shell with the cheesecake filling using a spoon or a piping bag.
- Top the cheesecake filling with the cooled spiced apples. Optionally, sprinkle with additional cinnamon sugar. Serve immediately.
Notes
Store the prepared tacos in an airtight container in the refrigerator. For best results, keep the cheesecake filling and spiced apples separate until ready to serve.