Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
16
Mission Street Tacos White Corn Tortillas -
1 ½
in. Canola oil -
CINNAMON SUGAR INGREDIENTS:
-
¼
cup Granulated sugar -
2
tsp. Ground cinnamon -
FILLING INGREDIENTS:
-
1
cup Powdered sugar -
2
tsp. Vanilla extract -
1
cup Heavy whipping cream, chilled -
8
oz. Cream cheese, softened -
GARNISH INGREDIENTS:
-
Whipped Cream
INSTRUCTIONS
-
Step 1
Heat about 1 1/2 to 2 inches of canola oil in a large saucepan over medium-high heat until it reaches 350℉.
-
Step 2
In a small bowl, combine and stir together sugar and cinnamon for cinnamon sugar mixture until combined. Set cinnamon sugar aside.
-
Step 3
When ready to fry, warm the tortillas in the microwave for about 10 to 15 seconds, until soft and pliable. Roll each tortilla up and secure in place with a toothpick.
-
Step 4
Fry the tortillas in batches in the hot oil, about 3 to 4 at a time, frying until golden brown and crisp. This will take about 3 to 5 minutes per batch. Repeat with remaining tortillas.
-
Step 5
Remove fried tortilla shells to a plate lined with paper towels. Sprinkle cinnamon sugar over the freshly fried tortillas. Set aside to cool at room temperature.
-
Step 6
In a medium bowl, whisk together cinnamon, powdered sugar, vanilla extract, and heavy whipping cream until well-combined. Set aside.
-
Step 7
Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy, about 3 to 5 minutes.
-
Step 8
Pour in cinnamon cream mixture into the cream cheese and beat until just combined.
-
Step 9
Add cream cheese mixture to a pastry bag and pipe into cinnamon sugar-coated fried tortillas, filling from both sides until the filling comes to the edges.
-
Step 10
Garnish with a dollop of whipped cream on each taquito and sprinkle with remaining cinnamon sugar.
-
Special Note:
If you have extra filling leftover, serve it up alongside some Mission Thin & Crispy Tortilla Chips as a dessert dip!