Ingredients
6large flour tortillas
oil,for frying
graham crumbs,optional
8ozcream cheese
1cupheavy cream
1tsplemon juice
¼cuppowdered sugar
1tspvanilla
pie filling,1 can, any flavor
Preparation
Using a 3.5-inch circle cutter, cut out the circles from the tortillas, yielding about 5 from each tortilla.
Heat about 1½-inch of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil to make sure the oil is bubbly.
Using tongs, place one circle in the oil for about 5 seconds.
Flip it over, then fold it in half, holding it folded for about 5 seconds or until browned.
Flip over and fry the other side until crispy.
Immediately remove from the oil, giving it a little shake, then transfer it into the graham crumbs.
Set on a pan to cool.
Cream together the cream cheese and lemon juice until soft.
Add the whipping cream, then beat on medium speed for 2 minutes.
Add in the sugar and vanilla, then beat until stiff and fluffy.
Place the cheesecake mixture in a Ziploc bag, then refrigerate it for at least 30 minutes.
Pipe the cheesecake filling into each taco.
Top each taco with pie filling.
Serve, and enjoy!
